Our Herb Roasted Turkey is so moist and flavorful it is the only recipe you will ever need. Nothing beats this buttery herb-infused flavor in your turkey. A simple recipe that you will use again and again. So easy there is no basting required!
This is an old favorite recipe that I wanted to share with you. It is from the first year we had this website and the turkey is still my favorite. ... Enjoy!
Honestly, I don't care for cooking whole birds. I would prefer to prepare a turkey or chicken breast, but there are those special occasions that you may want to prepare the whole bird; Thanksgiving, New Years or a chilly Wednesday.
Seriously though, I spent every Thanksgiving at my parents house until I moved to Arizona. Since then, Chad and I have spent every Thanksgiving at his parents house.
So, luckily I am not usually the one to prepare the bird. But I wanted to learn how just in case Chad's mom decided to fly to Hawaii or something.
I didn't want to be practicing my first whole bird ever on Thanksgiving day. Talk about added pressure. Well, even if you have the added pressure of preparing your first turkey this Thanksgiving, this recipe will ease the stress.
I can't help but think of my Mom when I think of that first turkey. My grandma moved out of state when I was about 7.
Like me, my mom had never hosted Thanksgiving. She was preparing the turkey and didn't know all the tricks.
She had managed to remove the innards and wash the bird, but when she was stuffing the turkey she starts hollering for my dad.
My dad, the hero, rushes to the kitchen and my mom is standing there with a turkey hanging off the end of her arm.
She never realized that you can remove the metal closure on the legs. LOL So my dad busts up laughing and then takes a picture. Happy Thanksgiving Mommy. (We miss you!) I so need to find that photo.
I have had some less than spectacular turkey in my life, so my number one goal was to make this turkey moist and flavorful. I loaded it with an herb butter mixture made from my favorite herbs.
You start by separating the skin from the turkey and rubbing the herb butter over the meat and on top of skin. Pour water in pan and cover. You don't even have to baste the turkey, but you can if you want to. Truly the best turkey I have ever eaten and the perfect Thanksgiving dinner!
With love from our Thanksgiving table to yours! XO
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Helpful Tips to make Best Ever Herb Roasted Turkey:
- Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.
What you will need to make Best Ever Herb Roasted Turkey:
- Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
- Roasting Pan -
Enjoy!
With love from our simple kitchen to yours.
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Simple Herb Roasted Turkey
Our Herb Roasted Turkey is so moist and flavorful it is the only recipe you will ever need. Nothing beats this buttery herb infused flavor in your turkey. A simple recipe that you will use again and again. So easy there is no basting required!
Ingredients
- 1 (12-14 pound) whole, turkey (defrosted)
- 2 sticks unsalted butter, softened
- 2 tablespoons garlic powder
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 2 teaspoons ground sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
Instructions
- Preheat oven to 325°F.
- Prepare your turkey by removing innards and washing inside and out in cold water. Set turkey on rack in roasting pan. Slide hand under skin to separate skin from meat. Tuck wings under turkey.
- In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork.
- Using your hands coat turkey with your butter mixture. Slide hands under skin to rub herb butter mixture over meat. Rub mixture all over top, side and legs as well as under the skin. Pour water into pan.
- Cover turkey with aluminum foil. Bake for 3 1/2 hours (basting occasionally if you prefer), or until temperature in the thickest part of the thigh reads 165° or more. (Turkey will continue to cook once removed from the oven). Remove the foil for the last hour to allow the turkey to brown completely.
- Serve and enjoy!
DONNA'S NOTES
- Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
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Originally published November 14, 2011
Delish - Every year around this time, I ask myself, self...why don't we eat more turkey during the year? Unfortunately, Self never replies!
ReplyDeleteThis is simple and tasty. I'd love it if you shared this at What'd You Do This Weekend. All of these recipes are great for a wonderful Thanksgiving feast.
ReplyDeleteWishes for tasty dishes,
Linda
www.tumbleweedcontessa.com
Why the addition of 2 cups of water?
ReplyDeleteIt makes a moister barrier around bird as the heat from the bottom of oven hits it in the bottom of the pan which results in a hard that doesn't dry out.
ReplyDeleteI wish we did more turkeys here! Granted, Thanksgiving is not a holiday in countries outside the US, it's still fun. :-) I love doing herbed roasted chicken too.
ReplyDeleteOh yes it is--Canada has always celebrated Thanksgiving. The only difference is that we celebrate it in the month of October instead of in November Happy Thanksgiving to our Southern Neighbors!
DeleteOh yes it is! Thanksgiving has always been celebrated here in Canada--the only difference being that we celebrate our Thanksgiving in the month of October instead of November.
DeleteMy question also, regarding the water!
ReplyDeleteThe water in the bottom of the covered pan helps keep environment moist by providing steam. Hope that helps.
Deletehow does the skin brown?
DeleteRead the cooking instructions "Remove the foil for the last 30 minutes to allow the turkey to brown completely."
DeleteAnd if you want it tasting even better substitute the water for white wine, doesn't matter what kind and cook it breast side down omg the flavor and how moist the white meat is and now with this herb butter, heaven!!
DeleteI've never cooked a bird breast side down. Do you flip it over so the breast side is up when you uncover it for the last 30 minutes so the breast browns?
DeleteWe never cooked a full turkey until we moved to Tennessee because...well, until then we lived in the same city as my parents and siblings and never had to. Funny how that works, huh?
ReplyDeleteJust checking; the aluminum foil should be sealed tightly, not tented?
ReplyDeleteYes, wrap it tightly. If you wish it to be completely browned on top uncover for the last 30 minutes of cook time. Enjoy!
DeleteThanks, can't wait to try this tomorrow !!
DeleteHappy Thanksgiving
Sounds Yummy, I mistakenly one year cooked the bird upside down. Didn't realize it until the bird came out of oven. We all had a good laugh but that was the best, moist bird ever. Now every year I cook it upside down in broth. This year I will add your seasonings!!
ReplyDeleteWhat you consider upside down is actually right side up.
DeleteMost people put the bird on it's back, when in reality, the back should be showing in the roasting pan, with the breast touching the bottom of the pan.
Look forward to trying this tomorrow...thank you!
ReplyDeleteSo excited. Let us know how it goes. Be sure to take the foil off for the last 30 minutes so the turkey browns perfectly.
DeleteIf you put water on the bottom of the pan, won't the drippings from the turkey ruin the gravy process afterwards?
ReplyDeleteNope, the water will turn into steam in the hot oven and evaporate. Enjoy!
DeleteI've read conflicting things about steaming poultry. Some camps believe moisture in the oven actually dry the bird out more. Thoughts?
DeleteCan you use a oven bag instead of foil and do you still put water on the bottom?
ReplyDeleteI either BBQ my whole turkey.. less time.. tastes so good.. Or I put it inside a roasting bag so it steams.. and browns.. and stays moist.. they have the large roasting bags.. you can also put the foil on then remove at the last 30 min.. however you prefer.. I have seen some use cheese cloth.. keeps the bird moist or you rub the herb butter under the skin .. like she did .. keeps it moist also.. happy turkey day everyone.. :) be blessed happy and full..
ReplyDeletecook the bird in a roasting bag or BBQ .. you can even put the cheese cloth on it.. or as she has done use the herb butter under the skin.. all will keep the bird moist..yes use the foil until the last 30 min or so.. cheers and happy turkey day everyone.. be blessed full and happy
ReplyDeleteThis is my first time using this recipe,cuz sometimes my Turkey comes out dry. Could I stuffed my Turkey would that be ok, and what do u mean about the wings tuck them under.
ReplyDeleteMy daughter and i made this daughter and I made this recipe, turkey is in the oven now!
ReplyDeleteOne tip: we needed to dry the turkey off with paper towels because the herb butter mixture wouldn't stick.
Great tip! I am so happy to hear you are making it. Have a wonderful Thanksgiving.
DeleteLooks soooooo amazing! Thank you for the helpful tips Donna!
ReplyDeleteCan I use your recipe but cook it in a crock pot.
ReplyDeletethanks, Walt
Why do you tuck the wings ?? On top or under, that is breast side down (wings on top) or breast side up (wings under)??
ReplyDelete