Turkey Infused With Herbs and Roasted to Perfection

Follow this simple technique to achieve the gorgeous appearance and succulent flavors you crave in an oven-roasted turkey. Display this culinary masterpiece proudly at the table before slicing. Enhance your serving platter with vibrant herb sprigs and citrus wedges for an unforgettable Thanksgiving centerpiece.

Nutrition Notes

Health Benefits of Turkey

Turkey shares similarities with chicken but stands out in a few aspects. As per the USDA, a 3-ounce serving of skinless dark turkey meat contains fewer calories (147 calories) and less fat (5 grams) compared to chicken thigh meat, which packs 164 calories and 9 grams of fat. When it comes to turkey breast versus chicken breast, their nutritional profiles are close, yet 3 ounces of turkey breast edges slightly leaner than chicken breast (2 grams of fat vs. 3 grams, respectively). Similar to chicken, turkey serves as an excellent source of lean protein and offers a range of essential vitamins and minerals.

Tip from the Test Kitchen

What Equipment Is Needed for Herb-Roasted Turkey?

For this simple recipe, gather a large roasting pan, a roasting rack, kitchen twine, and an instant-read thermometer. Opt for a durable roasting pan with handles to navigate the hot oven, avoiding disposable aluminum pans. A good roasting pan not only makes handling easier but also collects flavorful drippings, essential for crafting delicious gravy once the turkey finishes roasting.

How to Prepare a Turkey for Roasting

Ensure your turkey is thoroughly thawed if frozen before placing it in the oven. Most turkeys come with the neck and giblets inside the cavity—remove them before roasting. You can discard these parts or utilize them to create turkey stock and gravy. Remember, thawing and using these parts for gravy require some pre-planning, so address this step a few days ahead.

How Can I Cook a Turkey to Keep it Moist?

While many people opt to stuff their turkey, we advise against it. Overfilling the cavity extends the cooking duration, risking overcooking the meat while waiting for the stuffing to reach a safe internal temperature of 165°F. Instead, loosely fill the cavity with aromatics, as outlined here, and prepare the stuffing separately or in a slow cooker for an enjoyable side dish."

Ingredients

• 1 (10- to 12-pound) turkey

• Divide ¼ cup of assorted fresh herbs, along with 20 whole sprigs, including thyme, rosemary, sage, oregano, and/or marjoram.

• 2 tablespoons canola oil

• 1 teaspoon salt

• 1 teaspoon freshly ground pepper

• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)

• 3 cups water, plus more as needed

Directions

01.  Position the oven rack in the lower third and preheat to 475°F.

02.  Take out the giblets and neck from the turkey cavities, setting them aside for gravy. Place the turkey on a rack in a large roasting pan, breast-side up, and pat it dry with paper towels. Combine minced herbs, oil, salt, and pepper in a small bowl. Rub this herb mixture all over the turkey, including under the skin and onto the breast meat. Fill the cavity with aromatics and 10 herb sprigs. Tuck the wing tips under the turkey and tie the legs together using kitchen string. Pour 3 cups of water into the pan and add the remaining 10 herb sprigs.

03.  Roast the turkey for about 45 minutes until the skin turns golden brown. Remove from the oven and cover the breast with a double layer of foil, shaping it to fit the breast.

04.  Lower the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (avoiding contact with the bone). This typically takes 1 1/4 to 1 3/4 hours more. If the pan seems dry, tilt the turkey to let juices flow into the pan and add 1 cup of water.

05.  Transfer the turkey to a serving platter, cover it with foil, and let it rest for 20 minutes. Remove the string and carve before serving.