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Juicy Herb-Roasted Turkey

Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!— Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 3-1/4 hours + standing
  • Makes
    14 servings

Ingredients

  • 1/2 cup olive oil, divided
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 turkey (14 to 16 pounds)
  • 8 fresh sage leaves plus 4 fresh sage sprigs, divided
  • 6 fresh thyme sprigs, divided
  • 4 medium onions
  • 5 celery ribs
  • 5 medium carrots
  • 3 medium parsnips

Directions

  • In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.
  • Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme. Place remaining vegetables in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining oil.
  • Bake at 325° for 3-1/4 to 3-3/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy.
Nutrition Facts
8 ounce-weight: 599 calories, 32g fat (8g saturated fat), 245mg cholesterol, 342mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 72g protein.

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