Name: Herb-Roasted Turkey
Cook time: 30 min
Total time: 210 min
Ingredients: 1 10- to 12-pound turkey; .25 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided; 2 tablespoons canola oil; 1 teaspoon salt; 1 teaspoon freshly ground pepper; Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups); 3 cups water, plus more as needed

Cook Time:

30 mins

Active Time:

30 mins

Additional Time:

3 hrs

Total Time:

3 hrs 30 mins

Servings:

Yield:

12 servings, 3 ounces each, plus leftovers

Nutrition Profile:

Low-Carb Diabetes-Appropriate Dairy-Free Healthy Aging Low-Sodium Low Added Sugar Heart-Healthy High-Protein Gluten-Free Low-Calorie

Jump to Nutrition Facts

Nutrition Notes

Is Turkey Good for You?

Turkey is comparable to chicken with a few differences. According to the USDA, 3 ounces of skinless dark turkey meat is lower in calories (147 calories) and fat (5 total grams) than chicken thigh meat, which has 164 calories and 9 total g of fat. Turkey breast and chicken breast are a little closer in their numbers, with 3 ounces of turkey breast coming in a little leaner than chicken breast (2 g of fat vs. 3 g, respectively). Like chicken, turkey is a great source of lean protein and provides several vitamins and minerals.

Tips from the Test Kitchen

What Equipment Do I Need to Make Herb-Roasted Turkey?

This easy recipe requires minimal equipment. You'll need a large roasting pan, a roasting rack, kitchen string and an instant-read thermometer. Since you'll be taking the turkey in and out of a hot oven a few times, avoid disposable aluminum pans and opt for a sturdy roasting pan with handles instead. A good roasting pan is not only easier to handle, but it's better at collecting the fond—the key ingredient to making a good gravy once the turkey is finished roasting.

How Do I Prepare a Turkey for Roasting?

If your turkey is frozen, you will want to make sure that it is completely thawed before it hits the oven. Most turkeys will have the neck and giblets stuffed into the cavity. You will want to remove them before you roast. You can discard the neck and giblets or save them to make turkey stock and gravy. Note that thawing the turkey and using the neck and giblets for gravy takes some advanced planning, so this step is best addressed a few days ahead.

Should I Stuff My Herb-Roasted Turkey?

We know plenty of people do, but we don't recommend it. Stuffing the cavity full of anything increases the cooking time. If you're waiting for the center of the stuffing to reach a safe internal temperature of 165°F, you risk overcooking the meat. It's best to fill the cavity loosely with aromatics, as we do here, and enjoy the stuffing cooked on the side or in a slow cooker.

Frequently Asked Questions

What Herbs Go Best with Turkey?

We recommend using a variety of fresh herbs, such as thyme, rosemary, sage, oregano and marjoram. We rub this fresh herb mixture all over the turkey and under the skin. This flavors the meat itself, so if the skin is removed, you'll still have flavor underneath. You'll also want to place whole sprigs of herbs into the cavity, which enhances the aroma during roasting.

What Is the Best Way to Cook a Turkey Without Drying It Out?

To help keep the meat moist and prevent the pan drippings from burning, we fill the bottom of the roasting rack with 3 cups of water. After roasting at 475°F for 45 minutes, we cover the breast with a double layer of foil. The breast meat is the most exposed in the oven, so this step helps slow the cooking process so the breast is finished with the rest of the meat without overcooking. We turn the oven temperature down to 350°F for the remainder of the cook. Lower temperatures are better for finishing the bird, as it cooks the meat more evenly.

Additional reporting by Hilary Meyer, Jan Valdez and Carrie Myers, M.S.

Ingredients

1 (10- to 12-pound) turkey
¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water, plus more as needed

Directions

Position a rack in the lower third of the oven; preheat to 475°F.
Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
Reduce oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity and into the pan and add 1 cup water.
Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Originally appeared: EatingWell Magazine, October/November 2006

Nutrition Facts (per serving)

172	Calories
7g	Fat
25g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 3 ounces
Calories 172
% Daily Value *
Protein 25g	50%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 88mg	29%
Vitamin A 27IU	1%
Vitamin C 0mg	0%
Folate 8mcg	2%
Sodium 320mg	14%
Calcium 13mg	1%
Iron 1mg	6%
Magnesium 27mg	6%
Potassium 210mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.