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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.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Calories 600 kcal

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.

Nutrition

Calories: 600kcal
Keyword Herb-roasted turkey
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