Herb-Roasted Thanksgiving Turkey

A whole turkey rubbed under the skin with garlic herb butter, roasted on a bed of onions until golden and juicy, and rested before carving. Serves 10 to 12.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 3 hr 30 min
  • Rest 30 min
  • Total 4 hr 30 min
  • Yield 10 to 12 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Golden herb-roasted turkey on a platter with roasted onions, garlic and fresh herbs

A great Thanksgiving turkey comes down to three things: seasoning it well, ideally with a brine the day before; getting butter and herbs under the skin; and cooking it by temperature, not by the clock.

Roasting the bird on a bed of onions and herbs flavors the drippings for the gravy. Let it rest for at least 30 minutes before carving; it stays hot and the juices settle back into the meat.

Instructions

  1. Prepare. Heat the oven to 325°F with a rack in the lowest position. Pat the turkey very dry inside and out.
  2. Butter the bird. Mix the herb butter. Gently loosen the skin over the breast and thighs with your fingers and spread about two thirds of the butter underneath it. Rub the rest over the outside.
  3. Set up the pan. Scatter the onions in a roasting pan and add the broth. Put the lemon, garlic and herb sprigs in the cavity, tuck the wing tips under and tie the legs together. Set the turkey on the onions, breast side up.
  4. Roast. Roast for about 3 to 3 1/2 hours for a 12 to 14 pound turkey, basting every 45 minutes. If the breast browns too quickly, tent it loosely with foil.
  5. Check the temperature. The turkey is done when an instant-read thermometer reads 165°F in the thickest part of the breast and 175°F in the thigh, away from the bone.
  6. Rest and carve. Move the turkey to a board, cover loosely with foil and rest 30 to 45 minutes. Save the drippings for gravy, then carve.

Nutrition per serving (estimated)

640Calories
4 gCarbohydrates
<1 gFiber
4 gNet carbs
60 gProtein
42 gFat

Estimated per serving, based on 11 servings (the recipe serves 10 to 12), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeNo added sugar

Tips

  • Allow about 13 to 15 minutes per pound at 325°F, but always go by the thermometer.
  • A brined turkey is juicier and already seasoned; cut the salt in the butter if you brined.
  • Never stuff a turkey ahead of time. Bake the stuffing in a separate dish for the safest results.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

On the table with it: Turkey Pan Gravy from Drippings, Mushroom Gravy, Southern Cornbread Dressing, Sausage and Apple Stuffing, Homemade Cranberry Sauce, Soft Dinner Rolls.

Storage and leftovers

Freezer-friendly

Carve the meat off the bone within 2 hours. Refrigerate up to 4 days, or freeze up to 3 months. Reheat covered with a splash of broth in a 325°F oven until hot through, 165°F. Save the carcass for soup.

What to make with leftover turkey: recipes for leftovers.

Questions about this recipe

What temperature should a turkey be cooked to?
165°F in the thickest part of the breast. Many cooks take the thigh to 175°F for more tender dark meat.
Should I roast turkey breast side up or down?
Breast side up gives the best browning. Tent the breast with foil if it darkens before the thighs are done.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or Beaujolais. Wine pairing guide

More Holiday recipes

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