Herb-Roasted Turkey

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This Herb-Roasted Turkey recipe boasts a crispy outside with a tender, juicy, succulent inside that will wow your tastebuds and your guests! It’s flavored with lemons, garlic, and herbs, and it’s gluten-free, too! Tips and best practices are included to streamline the process and get the absolute best flavor! {Gluten-Free + Paleo-Friendly}

Spiriteds, if there is one thing I cannot do, it’s carve a turkey. I have a K-Hubs for that. He carves, slices and dices, and minces with the best of them. So if you need a turkey carver, then I’m not your person. But what I CAN DO is offer up the most tastiest, moistest (I said what I said), crispiest Herb-Roasted Turkey recipe I can muster. And boy did I muster. This turkey is goooooood. 

Crispy outsides and succulent insides? Every yes that ever yessed. I WILL pull a chair up to that table. And since, I guess, technically, the table in question here is mine, I invite you to pull up YOUR chair and enjoy this recipe with me and mine. You are welcome here. There is room for more, and I hope your holidays are full of bright moments. 

This is one heck of a blog post. It’s like getting a degree in all things turkey. So peruse through and enjoy. Hopefully, there are lots of tips to help you get just the right flavor without a lot of headache. Because who wants that? 

How much Herb-Roasted Turkey do I need per person?

First things first, how much turkey do we need? That’s a great question. For this recipe, we are cooking a 16-pound Herb-Roasted Turkey, which according to The Denver Post in the article Turkey Day Math will feed approximately 10 people. This same article also has suggestions for larger and smaller crowds.

Keep in mind, the size of the turkey will determine not only the servings per person but also how long it will take for the turkey to cook. If you are worried about cook times running long, then make sure your turkey is fully thawed before roasting it and don’t over-stuff the cavity. I typically add a few thin slices of lemon, two to three sprigs of fresh herbs, and a couple cloves of garlic. I also make sure plenty of empty space remains in the cavity for heat to pass through evenly. That way, you end up with the flavor but without the hassle.

What do I need to roast a turkey?

Go fancy or keep it simple. Either way, there are just a few items you’ll want:

• A roasting pan. It needs to be deep enough to hold the turkey you’re roasting and the juices released during the process. Disposal or multi-use, it doesn’t matter. If your pan comes with an insert that lifts the turkey off the bottom, then perfect. And if not, don’t worry. Your turkey will still turn out delicious, even if it sits on the bottom of the roasting pan.
• A meat thermometer. Much as I’d love to set the timer and forget my recipe for a few hours, roasting a turkey is like roasting a chicken. It’s done once it reaches the right temperature. Keep a trusty meat thermometer on hand, and check your progress periodically.
• A pastry brush. For basting your Herb-Roasted Turkey while it cooks.
• Aluminum foil. Once you cross the ideal temp finish line, you’ll need to remove the turkey from the oven and tent it with aluminum foil. Place a large piece of foil over the top of the turkey. Then loosely tuck the extra foil around the edges of the pan. Tenting holds the juices in place so you have a succulent Herb-Roasted Turkey. It also makes it easier to carve the turkey when you’re ready tp serve it.
• Carving knife and fork. There are turkey-designated forks and carving knives available. You can also use an electric carver. A large, sharp knife will also do the trick if you don’t mind a little extra effort and roughly sliced meat (that will still taste delicious, by the way).

What herbs and spices go with turkey?

I’m beyond partial to sage, thyme, and rosemary. But you can’t go wrong with chives, parsley, or basil. I use parsley when I make Oven-Roasted Turkey Breast, the perfect turkey recipe for a small gathering.

If you decide to turn your pan drippings, leftovers, and turkey bones into additional recipes (which I vociferously encourage you to do), then the big question is what spices and herbs do YOU like? Because those same flavors will carry over into your follow-up recipes. Thyme goes well with turkey, but if you don’t like it, then don’t use it. And if you love basil in ALL THE THINGS, then basil it is.

Oven-Roasted Turkey Breast is perfect for small holiday gatherings!

You can also use fresh or dried herbs in your Herb-Roasted Turkey recipe. It depends largely on your preference and what you have on hand. If you can finely chop your herbs to blend nicely with sea salt, olive oil, and garlic, then go for it. I never can. My chopped/minced fresh herbs always look a little worse for wear and still far too large. So I often use fresh herbs in the roasting pan filled with water, which I then turn into gravy, and use dried herbs for the olive oil rub.

Fresh herbs to dried herbs ratio: Typically, you’ll need 3 times as many fresh herbs as you will dried herbs. Because why? Because dried herbs typically boast a more concentrated flavor.

Here’s what temperature to cook a turkey so it stays moist

Technically, you are free to set your oven to whatever temp you desire, so long as you end up with the requisite final turkey temp. For this recipe we set the oven to 425 degrees and roast the turkey for about 40-45 minutes. Then we turn the temperature down to 350 degrees for the remainder of the cook time. It took about three hours to fully cook the turkey. Your time may vary.

According to MFK Fisher in her seminal work, How to Cook a Wolf, the high temp helps to sear the meat and seal the juices inside the turkey (pg. 90). I also find the higher initial temp shortens the overall cook time. I swear those last few degrees take as long to reach as the first 160.

Side note: There is no need to remove the turkey from the oven when you drop the temp from 425 degrees to 350 degrees. Leave your Herb-Roasted Turkey in the oven while the temp drops and use it as an opportunity to baste the turkey and rotate the roasting pan. I like to rotate the pan 180 degrees and then continue to rotate it throughout the rest of the cook time. This creates a more-evenly roasted turkey and helps to prevent hot spots or cold spots.

How to baste an Herb-Roasted Turkey

When I make the olive oil rub to coat the turkey, I make sure to have extra on hand to use when I baste the turkey. According to MFK Fisher, basting with an oil (such as olive) rather than water prevents the seared seal from giving way and releasing the juices before guests have had their succulent bites (pg. 90).

So we stick with olive oil, herbs, sea salt, and a pressed garlic clove or two. I don’t measure this out. It reads something more like, lots of olive oil, herbs, and garlic, as desired, etc. And that’s that.

If you’d like a more precise measurement, then I’d make sure to have anywhere from 1/4 cup to 1/2 cup olive oil on hand. And about 1/4 cup fresh herbs at the ready (or 4 teaspoons dried herbs). The extra garlic is up to you. I love garlic, living as though I were awaiting a vampire invasion. But again, this is something you get to decide for yourself.

Side note to keep it all straight: Water for the bottom of the roasting pan. Fill it with lemon slices, onion wedges, fresh herbs, and garlic. Olive oil and fresh or dried herbs for the initial olive oil rub and then for basting. 

How to cook Herb-Roasted Turkey

This easy Herb-Roasted Turkey recipe is a no-brine, no fuss approach to the holidays!

1. Set the oven to 425 degrees. Add 1/4 cup water (more as desired) to the bottom of the roasting pan. Place the onion wedges, bay leaves, garlic cloves, fresh herbs, and lemon slices in the bottom of the pan. Then place the turkey in the pan and lightly salt it. If your turkey thaws enough in advance, then you can salt it a few hours ahead of schedule or even the night before.
2. In a small dish, combine the ingredients for the olive oil rub. Using a pastry brush, generously coat the turkey with the olive oil mixture, including the tops and sides of the turkey as well as in between the turkey and the skin, being careful not to tear the skin.
3. Next, place two lemon slices, two to three sprigs fresh herbs, and two to three cloves of garlic into the cavity of the turkey. If the cavity looks too full, then remove some of the stuffings and put them in the roasting pan. Place the turkey in the oven and roast at 425 degrees for 40 to 45 minutes.
4. Now turn the oven down to 350 degrees, rotate the pan 180 degrees, and bake until the internal temperature of the thigh is 180 degrees and the internal temperature of the breast is 170 degrees.
5. Finally, carefully remove the Herb-Roasted Turkey from the oven, place it on the counter and cover it loosely with aluminum foil. Let it rest for 30 minutes before serving.

Side Note: We followed Butterball’s recommended temps for this recipe (not a paid mention). You can learn more in the post How to Roast a Turkey.

Why isn’t my turkey done?

• The turkey is large enough that the oven has trouble roasting it evenly. My own oven is like this. It doesn’t always evenly heat larger dishes. Rotating your turkey throughout the roasting process can help with this.
• The oven temperature isn’t accurate. The oven might read 425 degrees, but that doesn’t mean that’s the actual temp inside the oven. You may need to cook your food longer or increase the oven temperature.
• The turkey is overstuffed. Add only a few herb sprigs and garlic cloves to the cavity. This balances the quest for flavor with the need for heat to pass through the cavity.
• The turkey wasn’t fully thawed. If you work from a frozen turkey and thaw it in advance, there are often internal spots that may still be frozen, even if the turkey feels thawed to the touch. In this case, patience is key. It will simply take extra time for the oven to do its job.
• The meat thermometer is faulty. Mary Berry has a great tip for turkeys when you either don’t have a thermometer, or you do but it isn’t working properly. She says to pierce the thickest part of the turkey and press the juices out. If the juices run clear, then the turkey is done. If the juices are still pink, continue cooking.

Side note: You may only need to rotate your turkey side-to-side one time (top section of the diagram). But if you find corners or sections of turkey are undercooked, or are cooking at a significantly slower pace than the rest of the turkey, then start rotating front to back (bottom section of the diagram). Times given are a guideline. As always, follow the internal temperature rather than the clock.

Don’t throw that away! Easy leftover turkey recipes!

Your kitchen may be a mess (mine always is) on Thanksgiving or when you’ve hosted a gathering. But it’s worth it. There is something so comforting and giving about inviting people into our homes and sharing a meal together. If at the end of the fellowship, you’re ready to toss all remaining culinary evidence into the trash, then go for it. Sometimes the meal is the meal, and once it’s done, it’s done.

If, however, you have energy left in your Energy Bank, and you’d like to get additional mileage out of your Herb-Roasted Turkey, then you’re in the right place. Because I have easy leftover turkey recipe ideas for you that are healthy and customizable to your needs:

• Gluten-Free Turkey Gravy
• Homemade Turkey Broth
• Leftover Turkey Soup

And that’s not even including roast turkey sandwiches or roast turkey roll-ups, both of which sound incredible.

More Thanksgiving Recipes

A feast is complete when we’re with our loved ones. But let’s say we also want extra sides. Or maybe something sweet. We can have that, too. Also, I tucked a vegetable in the mix, too, in case, like my aunt (who married into our family), you have to remind everyone to eat a vegetable. My aunt tries to win us over with a fruit if we resist the roasted greens. Bless her for putting up with us for decades.

• Garlic Mashed Cauliflower Potatoes
• Easy Paleo Quick-Steamed Vegetables
• Marinated Greek Olives
• Baked Cinnamon Apples
• Slow Cooker Apple Cider
• Cranberry Pecan Cookie Bars

Happy holidays, Spiriteds, whenever and wherever this recipe finds you. I’m glad you’re here. 🩷

Herb-Roasted Turkey

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This Herb-Roasted Turkey recipe boasts a crispy outside with a tender, juicy, succulent inside that will wow your tastebuds and your guests! It’s flavored with lemons, garlic, and herbs, and it’s gluten-free, too! Tips and best practices are included to streamline the process and get the absolute best flavor! {Gluten-Free + Paleo-Friendly}

• Prep Time: 30 minutes
• Cooling time: 30 minutes
• Cook Time: 3 hours
• Total Time: 4 hours
• Yield: 10 servings 1x
• Category: Thanksgiving
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Helpful equipment:

• Roasting pan
• Pastry brush
• Meat thermometer
• Aluminium foil
• Carving fork and knife

For the turkey:

• 16 pound turkey
• 2–3 onions, cut into wedges
• 4 bay leaves
• 5–6 cloves of garlic, thinly sliced
• 2 lemons, sliced and seeded
• Several sprigs of fresh rosemary, thyme, and sage
• Sea salt
• 1/2 – 1 cup water

For the turkey rub:

• 1/2 cup olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1–2 cloves garlic, pressed (optional)

Side note: I keep extra amounts of the ingredients used for the turkey rub to make more for basting during the cooking process.

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Instructions

1. Set the oven to 425 degrees. Add 1/4 cup water (more as desired) to the bottom of the roasting pan. Place the onion wedges, bay leaves, garlic cloves, fresh herbs, and lemon slices in the bottom of the pan. Then place the turkey in the pan and lightly salt it. If your turkey thaws enough in advance, then you can salt it a few hours ahead of schedule or even the night before.
2. In a small dish, combine the ingredients for the olive oil rub. Using a pastry brush, generously coat the turkey with the olive oil mixture, including the tops and sides of the turkey as well as in between the turkey and the skin, being careful not to tear the skin.  
3. Next, place two lemon slices, two to three sprigs fresh herbs, and two to three cloves of garlic into the cavity of the turkey. If the cavity looks too full, then remove some of the stuffings and put them in the roasting pan. Place the turkey in the oven and roast at 425 degrees for 40 to 45 minutes.
4. Now turn the oven down to 350 degrees, rotate the pan 180 degrees, and bake until the internal temperature of the thigh is 180 degrees and the internal temperature of the breast is 170 degrees.
5. Finally, carefully remove the Herb-Roasted Turkey from the oven, place it on the counter and cover it loosely with aluminum foil. Let it rest for 30 minutes before serving.

Notes

• A turkey’s doneness isn’t about a specific amount of time as it is the internal temperature of the turkey. Actual cook times will vary depending on:
  • The size of your turkey. Unsurprisingly larger turkeys take longer to cook.
  • Whether or not it’s stuffed. Stuffed turkeys take longer to cook.
  • How thawed the turkey was when it first went in the oven. Sometimes we think we got the turkey all the way thawed only to find (or not find, as the case may be) a section that is still pretty icy.
  • How even the oven cooks. Some ovens run hot or cold. Others don’t cascade the heat evenly throughout the roasting process. Rotating the roasting pan throughout the cook time will help wit this.
• For the turkey rub, you’ll want about 1/4 cup fresh herbs or 4 teaspoons dried herbs of your choosing. I like using fresh herbs for infusing the water in the roasting pan and dried herbs for the rub, which create a kind of paste that makes it easier to apply to the turkey. Which you go for is dependent entirely upon your preference.
• Select herbs YOU enjoy. You don’t have to stick with the herbs I used here. Nor do you have to follow the ratios. If you end up with the right total quantity (about 1/4 cup fresh or 4 teaspoons dried), you’ll be in good stead.
• I place most of the onions, garlic, and fresh herbs around the roasting pan. However, I also put a thin slice or two of lemon inside the cavity of the turkey, along with a few cloves of garlic and a few sprigs of herbs. To prevent a long baking time or an uneven cooking process, I don’t overfill the turkey. Just enough to add a little flavor with plenty of space inside the cavity for heat to pass through.
• We baste the turkey with olive oil each time we rotate it during the roasting process. And that usually translates to rotating after the first 45 minutes, again after the next hour and 15 minutes, and then every thirty minutes thereafter, until the internal temperature is reached. To learn more about our rotating process, check out our Herb-Roasted Chicken recipe, where I included a diagram!  
• You can tent the turkey while it finishes cooking if you notice it getting dry or burning before it reaches the ideal internal temperatures for the breast and thigh.
• If you need your turkey to be gluten-free, like we do, then carefully reading the packaging on the turkey. Some turkeys are gluten-free while others have been pre-seasoned and may or may not be gluten-free.