Get ready for a meaty meal centerpiece that’s packed with flavor and the most amazing aroma! This Herb-Roasted Whole Turkey combines fresh herbs, fragrant spices, and butter for a beautifully seasoned bird that’s golden, juicy, and totally unforgettable.
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What Is Herb-Roasted Whole Turkey?
Herb-roasted whole turkey is a classic, no-fuss way to prepare your turkey for Thanksgiving or any time of year. Unlike many traditional recipes that rely on complicated marinades or brines, this recipe lets simple, fresh ingredients work their magic. With a base of fresh herbs, garlic, and onions, this method brings out the turkey’s natural flavors and fills your kitchen with a warm, inviting aroma as it roasts.
This method uses a seasoning blend that’s all about enhancing flavor, not overpowering it. Sea salt, smoked paprika, and garlic powder combine with fresh parsley and thyme to give the turkey a gentle infusion of warmth and savory flavor. The result? A golden-brown, crispy exterior and tender, juicy meat on the inside, making it perfect for family gatherings or holiday feasts.
Ingredients You Need
- Fresh Turkey – Choose a fresh, unprocessed turkey for the best flavor and moisture.
- Italian Parsley – We love using Italian parsley for a burst of freshness and subtle pepperiness.
- Fresh Thyme – This herb adds a warm, earthy depth that complements the turkey perfectly.
- Dried Bay Leaves – A traditional aromatic, bay leaves bring a hint of herbal bitterness to balance flavors.
- Yellow Onion – Quartered for easy roasting, onion adds a subtle sweetness to the turkey’s flavor.
- Garlic – Halve it crosswise so each clove can release its aroma.
- Unsalted Butter – Melting butter lets you brush it over the turkey to achieve that gorgeous golden, crispy skin.
Seasoning for the Outside of the Turkey
- Sea Salt – We add this for a subtle pop of saltiness to season the entire bird.
- Black Pepper – Adds just the right amount of mild heat to balance the other spices.
- Dried Thyme – This is an easy way to add a hint of earthy herb flavor throughout the turkey.
- Dried Oregano – Oregano brings a slightly minty taste that rounds out the seasonings.
- Smoked Paprika – Adds a touch of smoky sweetness; regular paprika works, too.
- Garlic Powder – This gives the turkey an extra layer of savory garlic goodness.
- Onion Powder – We add this for a subtle hint of sweetness and warmth.
How to Make Herb-Roasted Whole Turkey
- Prep the Turkey. Take the giblets out of the turkey before rinsing it out. Then, use kitchen shears or a sharp knife to remove excess fat and pat the turkey dry before transferring it to the roasting pan.
- Mix the Seasonings. Whisk together the salt, pepper, thyme, oregano, paprika, garlic powder, and onion powder.
- Season the Turkey. Use a pastry brush to apply the melted butter to the whole turkey. Then, rub the seasoning mix generously over the skin and inside the turkey, ensuring it’s fully coated. Fill the cavity with parsley, thyme, onion, and garlic, then tie the legs together and tuck in the wing tips.
- Roast the Turkey. Place the turkey in the preheated oven and roast it until it reaches an internal temperature of 165 degrees Fahrenheit. Periodically baste the turkey while it’s roasting to keep it juicy and form a crispy skin.
- Let It Rest. Remove the turkey from the oven and place it on a cutting board. Create an aluminum foil tent over the turkey and allow it to rest for at least 20 minutes. Then, slice and serve.
Variations
- Lemon – Place lemon wedges inside the cavity for a fresh citrus note.
- Fresh Rosemary – Add rosemary sprigs for an extra earthy, piney flavor.
- Olive Oil – Olive oil provides a slightly different flavor and keeps the turkey moist.
- Sage – Fresh sage leaves add a soft, peppery warmth that’s perfect for the holidays.
- Whole Carrots – Place whole carrots in the pan for added sweetness and color.
- Smoked Paprika – For a hint of smokiness, use smoked paprika.
Can I Store Leftovers?
Absolutely! Turkey lasts for a few days making it perfect for meal prep or for
Store leftovers in an airtight container in the fridge for up to three days.
To freeze, place leftovers in a freezer-safe container for up to two months.
Common Questions about Herb Roasted Whole Turkey
How do I keep the turkey moist when roasting? Basting the turkey with pan juices and using a good amount of butter helps keep it moist. You can also cover it loosely with foil partway through roasting to prevent it from drying out.
Fresh herbs like thyme and parsley work especially well. You can also use sage or rosemary for added flavor.
While either will help the skin to crisp up, using butter makes for a more rich sauce if you’re using the pan drippings to make gravy.
You can do either but we prefer to leave it uncovered. If you choose to cover it, be sure to take the foil off about a half hour before the turkey is set to be finished roasting so that the skin can crisp up.
More Turkey Recipes
You’ll find turkey on our tables all year long! Take a look at these recipes that put the protein front and center on the dinner table.
Low-Carb Turkey Bell Pepper Sandwich
Cheesy Breakfast Brioche Sliders
Roasted Herb Butter Turkey
Ingredients
- 1 12-pound fresh turkey
- 1 small bunch fresh Italian parsley
- 1 small bunch fresh thyme
- 3 dried bay leaves
- 1 yellow onion quartered
- 1 head garlic halved crosswise
- 4 tablespoons unsalted butter melted
Seasoning for the Outside of the Turkey
- 2 Tablespoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 Tablespoon dried oregano
- 1 teaspoon smoked paprika sweet paprika works too
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Remove the giblets from the turkey and rinse the turkey inside and out. Trim any excess fat and leftover pinfeathers, then pat the outside dry with paper towels. Place the turkey in a large roasting pan.
- Combine all the dry seasonings in a small bowl.
- Brush the outside of the turkey with the melted butter, then sprinkle and rub the seasoning mix evenly over the entire turkey and in the cavity. Stuff the cavity with the fresh herbs, onion, and garlic. Tie the legs together with kitchen string and tuck the wing tips under the turkey to prevent burning.
- Roast the turkey for about 2 1/2 hours, basting occasionally with pan juices. The turkey is done when the juices run clear when you cut between the leg and thigh, and an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.
- Transfer the turkey to a cutting board, cover with foil, and let it rest for 20 minutes before carving. Slice and serve hot.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the perfect Thanksgiving turkey!