New This Month

Herbed Roasted Turkey


This traditional holiday bird brings much more to the table than just great taste. Turkey breast packs more protein than chicken breast or trimmed top loin beefsteak, with just 1 gram of fat per 3-ounce serving.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Body+Soul


  • 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
  • 1/2 cup chopped parsley
  • 1 tablespoon chopped fresh rosemary, plus 3 sprigs
  • 1 tablespoon chopped fresh sage leaves
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 8 cloves garlic, finely chopped (3 tablespoons)
  • 5 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 lemons, poked all over with a fork
  • 1 quart apple cider


  1. Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.

  2. Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).

  3. In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.

  4. Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.

  5. Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

Cook's Notes

The liquid in the bottom of the roasting pan will keep the turkey moist as it cooks.

Reviews Add a comment

  • crystalf1005
    29 NOV, 2014
    This was my first time hosting Thanksgiving and my first time EVER cooking a turkey. I followed this recipe, with a few changes. I personally had all of the herbs listed in my cabinet so I used dried herbs vs. fresh, and I realized the morning that I didn't have sage. I used 1 tbs of each herb, I didn't measure the oil and only used 1/2 of a clove of garlic. Regardless of my changes this was THE BEST turkey that I have ever tasted! My family was so impressed that I am the official turkey cooker!
  • ribyt
    19 NOV, 2014
    Tried last yr, but without cider, or all herbs......... was still great, but this yr I look forward to full experience. I also cook the M.S. Pineapple Cranberry Chutney, herb dressing, sweet potatoes,green bean casserole,roasted vegetables and potatoes and pumpkin seeds. My wife and daughter are from China, and had never had a thanksgiving turkey dinner - and now they greatly enjoy it. The recipes are great and will win over the tastes of many foreign born American Citizens. Highly Recommended!
  • britnym
    21 NOV, 2011
    I tried this recipe a few years ago when I cooked my first Thanksgiving and it turned out really great. The flavor was wonderful and the meat was tender. I am cooking again this year so this is the recipe I will use but I think I will cook it breast down for the first half of cooking time.