Herb-Roasted Turkey

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 02/05/20
Herb roasted turkey recipe

​The Spruce Eats / Katarina Zunic
  • Total: 5 hrs
  • Prep: 60 mins
  • Cook: 4 hrs
  • Yield: Serves 8
Nutritional Guidelines (per serving)
1097 Calories
40g Fat
39g Carbs
140g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 1097
% Daily Value*
Total Fat 40g 52%
Saturated Fat 7g 36%
Cholesterol 504mg 168%
Sodium 5246mg 228%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Protein 140g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This turkey is roasted with a mixture of herbs and olive oil under the skin and all over the bird. Use small amounts of dried herbs along with the fresh herbs for more flavor. The pictured roast turkey was made with a combination of fresh dill, rosemary, and chives, along with about 1/2 teaspoon each of dried leaf marjoram and thyme. A Cajun seasoning rub would be delicious as well.

Ingredients

  • 1 (14-pound) turkey
  • 3 to 4 tablespoons mixed chopped herbs (such as chives, dill, tarragon, rosemary, thyme, and marjoram with sprigs saved)
  • 3 to 4 tablespoons extra-virgin olive oil
  • Optional: Salt and pepper, to taste
  • 1 orange (cut into 2-inch pieces)
  • 1 apple (cut into 2-inch pieces)
  • 1 onion (quartered)

Steps to Make It

  1. Gather the ingredients and preheat the oven to 450 F.

    Ingredients for herb roasted turkey
    ​The Spruce Eats / Katarina Zunic

  2. Combine the chopped herbs with olive oil.

    Combine herbs
    ​The Spruce Eats / Katarina Zunic

  3. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub the remaining mixture all over the bird.

    Separate skin
    ​The Spruce Eats / Katarina Zunic

  4. Sprinkle lightly with salt and pepper.

    Sprinkle with salt and pepper
    ​The Spruce Eats / Katarina Zunic

  5. Put the orange, apple, onion chunks, and herb sprigs in the stuffing cavity.

    Stuff turkey
    ​The Spruce Eats / Katarina Zunic

  6. Cover wing tips with small pieces of foil.

    Cover wing tips
    ​The Spruce Eats / Katarina Zunic

  7. Roast the turkey in oven for 10 minutes.

    Roast the turkey
    ​The Spruce Eats / Katarina Zunic

  8. Tent a sheet of foil loosely over the top of the turkey and reduce heat to 325 F.

    Cover
    ​The Spruce Eats / Katarina Zunic

  9. Continue roasting for about 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers at least 165 F.

    Take temperature
    ​The Spruce Eats / Katarina Zunic

  10. Serve and enjoy!

    Roasted turkey
    ​The Spruce Eats / Katarina Zunic