This Herb-Roasted Turkey is the perfect centerpiece for any festive gathering, especially Thanksgiving. Infused with fresh herbs like sage, thyme, and rosemary, and roasted to perfection, this turkey is tender, juicy, and full of savory flavors. Using a herb butter rub and an aromatic vegetable stuffing, this recipe elevates the traditional turkey roast, providing a crispy skin and flavorful meat. Whether you’re hosting a large family gathering or an intimate holiday dinner, this turkey will surely impress your guests.
Ingredients:
- For the Brine:
- 1 ¼ cups Diamond Crystal Kosher salt or ¾ cup Morton Coarse Kosher salt
- 1 (5-pound) bag of ice (16 cups)
- 1 (14-16 pound) turkey, preferably locally raised (giblets and neck reserved)
- For the Aromatics:
- 2 stalks celery, cut into 3 chunks
- 2 carrots, peeled and cut into 3 chunks
- 1 medium onion, peeled and diced
- ½ teaspoon whole peppercorns
- 2 bay leaves
- For the Herb Butter Rub:
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh sage, plus 4 whole sprigs
- 2 teaspoons chopped fresh thyme, plus 4 whole sprigs
- 1 teaspoon chopped fresh rosemary, plus 2 whole sprigs
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, very soft
- For the Gravy:
- 3 tablespoons all-purpose flour
Instructions:
- Prepare the Turkey Brine:
- In a large stockpot, dissolve the kosher salt in 1 gallon of water.
- Add the bag of ice to the pot, and stir to cool the brine.
- Submerge the turkey in the brine solution, ensuring it’s fully covered.
- Cover the pot and refrigerate or place in a cool location for 12-24 hours.
- Prepare the Aromatics:
- Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
- Preheat the oven to 325°F (165°C).
- Stuff the turkey cavity with the celery, carrots, onion, whole peppercorns, bay leaves, and the reserved sprigs of sage, thyme, and rosemary.
- Make the Herb Butter Rub:
- In a small bowl, combine the minced garlic, chopped sage, thyme, rosemary, black pepper, and softened butter.
- Gently loosen the turkey skin from the breast meat by running your fingers underneath it.
- Rub half of the herb butter directly onto the turkey breast meat under the skin.
- Spread the remaining herb butter all over the outside of the turkey, including the legs and wings.
- Roast the Turkey:
- Place the turkey on a roasting rack in a large roasting pan.
- Fold the wing tips beneath the body to avoid charring.
- Roast the turkey for about 2 ½ to 3 hours (about 13-15 minutes per pound), basting occasionally with the turkey juices.
- Use a meat thermometer to ensure the thickest part of the thigh reaches an internal temperature of 165°F (75°C).
- Make the Gravy:
- Once the turkey is cooked, transfer it to a cutting board and cover loosely with foil to rest for 20 minutes.
- Skim off excess fat from the roasting pan, leaving about 3 tablespoons of drippings.
- Place the roasting pan over medium heat on the stovetop and whisk in the flour to form a roux.
- Slowly add 2 cups of water or turkey stock, whisking continuously to create a smooth gravy.
- Simmer until thickened, seasoning with salt and pepper to taste.
- Serve:
- Carve the turkey and serve with the herb-infused gravy on the side.
- Garnish with fresh herbs if desired.
Conclusion:
This Herb-Roasted Turkey with Sage, Thyme, and Rosemary is a showstopper for any holiday feast. The brining process ensures juicy, flavorful meat, while the herb butter and aromatic stuffing create a crispy, golden skin with deep, earthy flavors. Serve it with rich, homemade gravy, and you’ll have a classic turkey dish that everyone will love.
Herb-Roasted Turkey with Sage, Thyme, and Rosemary
A perfectly roasted turkey infused with fresh herbsand stuffed with aromatic vegetables, served with homemade gravy for aflavorful and juicy holiday meal.
Ingredients
For the Brine:
- 1 ¼ cups Diamond Crystal Kosher salt or ¾ cup Morton Coarse Kosher salt
- 1 5-pound bag of ice (16 cups)
- 1 14-16 pound turkey, preferably locally raised (giblets and neck reserved)
For the Aromatics:
- 2 stalks celery cut into 3 chunks
- 2 carrots peeled and cut into 3 chunks
- 1 medium onion peeled and diced
- ½ teaspoon whole peppercorns
- 2 bay leaves
For the Herb Butter Rub:
- 3 cloves garlic minced
- 2 tablespoons chopped fresh sage plus 4 whole sprigs
- 2 teaspoons chopped fresh thyme plus 4 whole sprigs
- 1 teaspoon chopped fresh rosemary plus 2 whole sprigs
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter very soft
For the Gravy:
- 3 tablespoons all-purpose flour
Instructions
Prepare the Turkey Brine:
- In a large stockpot, dissolve the kosher salt in 1 gallon of water.
- Add the bag of ice to the pot, and stir to cool the brine.
- Submerge the turkey in the brine solution, ensuring it’s fully covered.
- Cover the pot and refrigerate or place in a cool location for 12-24 hours.
Prepare the Aromatics:
- Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
- Preheat the oven to 325°F (165°C).
- Stuff the turkey cavity with the celery, carrots, onion, whole peppercorns, bay leaves, and the reserved sprigs of sage, thyme, and rosemary.
Make the Herb Butter Rub:
- In a small bowl, combine the minced garlic, chopped sage, thyme, rosemary, black pepper, and softened butter.
- Gently loosen the turkey skin from the breast meat by running your fingers underneath it.
- Rub half of the herb butter directly onto the turkey breast meat under the skin.
- Spread the remaining herb butter all over the outside of the turkey, including the legs and wings.
Roast the Turkey:
- Place the turkey on a roasting rack in a large roasting pan.
- Fold the wing tips beneath the body to avoid charring.
- Roast the turkey for about 2 ½ to 3 hours (about 13-15 minutes per pound), basting occasionally with the turkey juices.
- Use a meat thermometer to ensure the thickest part of the thigh reaches an internal temperature of 165°F (75°C).
Make the Gravy:
- Once the turkey is cooked, transfer it to a cutting board and cover loosely with foil to rest for 20 minutes.
- Skim off excess fat from the roasting pan, leaving about 3 tablespoons of drippings.
- Place the roasting pan over medium heat on the stovetop and whisk in the flour to form a roux.
- Slowly add 2 cups of water or turkey stock, whisking continuously to create a smooth gravy.
- Simmer until thickened, seasoning with salt and pepper to taste.
Serve:
- Carve the turkey and serve with the herb-infused gravy on the side.
- Garnish with fresh herbs if desired.