Herb Turkey

This Herb Turkey is a golden, aromatic centrepiece perfect for both Thanksgiving and Christmas celebrations. A fragrant mix of rosemary, thyme, sage, and parsley infuses the meat with rich, savoury flavour while keeping it wonderfully moist. Serve Herb Turkey with all the classic sides and a glossy gravy, it’s a show-stopping dish that captures the warmth and joy of the holiday season.

Prep Time 30

Cook Time 4

Total Time 4 30

Servings People

Ingredients

6 kg turkey giblets removed
150 g unsalted butter softened
1 small bunch fresh rosemary finely chopped
1 small bunch fresh thyme finely chopped
1 small bunch fresh sage finely chopped
2 tbsp fresh parsley chopped
1 medium lemon halved
1 medium onion quartered
3 cloves garlic crushed
2 tbsp olive oil
Sea salt
freshly ground black pepper

Instructions

Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Pat the turkey dry inside and out with kitchen paper. Remove the giblets if present, and place the bird on a rack inside a large roasting tin.
6 kg turkey
In a small bowl, mix the softened butter with chopped rosemary, thyme, sage, parsley, crushed garlic, salt and pepper. Stir until well combined.
150 g unsalted butter, 1 small bunch fresh rosemary, 1 small bunch fresh thyme, 1 small bunch fresh sage, 2 tbsp fresh parsley, 3 cloves garlic, Sea salt, freshly ground black pepper
Gently lift the skin from the turkey breast by slipping your hand underneath, being careful not to tear it. Spread about half of the herb butter under the skin, smoothing it evenly across the breast meat.
Rub the remaining butter all over the outside of the turkey.
Stuff the cavity with the halved lemon and onion, which will add lovely fragrance as it roasts.
1 medium lemon, 1 medium onion
Drizzle the turkey with olive oil and season generously with extra salt and pepper.
2 tbsp olive oil
Pour a cup of water or stock into the roasting tin to keep the bird moist during cooking.
Roast uncovered for about 3½ to 4 hours, or until the juices run clear when the thickest part of the thigh is pierced and a meat thermometer reads 74°C / 165°F.
Baste the turkey every 45 minutes with the pan juices to keep it juicy and golden. If the skin begins to brown too quickly, cover it loosely with foil.
Once cooked, transfer the herb turkey to a platter, cover loosely with foil, and rest for 30–40 minutes before carving. This allows the juices to redistribute for perfectly moist meat.

Notes

What Goes Well with Herb Turkey:

Crisp roast potatoes with rosemary and garlic

Classic bread or sausage stuffing

Tangy cranberry sauce

Silky turkey gravy

Roasted root vegetables – carrots, parsnips, and butternut squash

Brussels sprouts with pancetta or chestnuts

Light green beans almondine or buttered peas

Sweet and creamy sweet potato casserole

Indulgent macaroni and cheese

Puffy Yorkshire puddings

Warm bread rolls or cranberry cornbread

Nutrition