Herbed Roast Turkey
A classic roasted turkey recipe featuring a whole 12-14 lb turkey seasoned with fresh herbs including sage, thyme, and marjoram. The turkey is roasted with a vegetable base of onion, celery, and parsley, then basted with herb-infused melted butter until golden and fully cooked through. Served with pan gravy made from the roasting juices.
Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C). Position a rack in the bottom third of the oven. Oil a V-shaped rack in a roasting pan.
- 2
Remove the neck, gizzard and heart from the turkey, if included; reserve for another use. Rinse the bird in cold water and pat dry with paper towels.
- 3
Place the onion, celery, parsley and bay leaf in the cavity. In a small bowl mix together the sage, thyme and marjoram. Place 2 teaspoons of the mixture in the cavity, then sprinkle with salt and pepper.
- 4
Truss the turkey, if desired. Brush with some of the butter and sprinkle, especially the breast and thighs, with the remaining herb mixture and salt and pepper.
- 5
Place on the rack in the pan, breast-side down. Roast for 40 minutes, basting with butter after 20 minutes.
Timer: 40m - 6
Reduce the heat to 325°F (165°C), turn breast-side up and continue to roast, basting with the remaining butter until used up and then with the pan juices every 15-20 minutes.
Timer: 20m - 7
Roast until golden and cooked through. After about 2½ hours, start testing for doneness by inserting an instant-read thermometer in the thickest part of the breast away from the bone; it should register 165°F (74°C). Alternatively, insert it in the thickest part of the thigh; it should register 180°F (82°C).
- 8
The turkey should roast a total of about 3½ hours or 15-17 minutes per pound (500 g).
Timer: 17m - 9
Transfer to a warmed platter and cover loosely with aluminum foil until ready to carve, about 20 minutes.
Timer: 20m - 10
Meanwhile, use the pan juices to make the gravy (recipe on page 14). Carve the turkey and serve with the gravy.