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Herb Roasted Turkey

Herb Roasted Turkey

This way of roasting a turkey produces all the good looks and moist flavor of a near perfect Turkey. Show is off at the table before carving. Fresh herbs and aromatics inside the bird create a wonderful combination of slow roasted flavor.












Trans-fat Free, Low Carb


10 pound turkey
up to 12 pounds
¼ cup mixed herbs
fresh, minced plus 25 whole sprigs, eg. thyme, rosemary, sage, oregano etc.
2 tablespoons canola oil
1 teaspoon salt
1 medium yellow onion
cut into 2 inch pieces
1 lemon
cut into 2 inch pieces
1 apples
cut into 2 inch pieces
3 cups water
plus more as needed
1 teaspoon black pepper
freshly ground


Position rack on oven and preheat to 475℉ (246℃).

Remove giblets and neck from the bird and reserve for making gravy. Place the turkey breast side up on a rack inside a roasting pan large enough to hold the bird, pat dry with paper towels.

Mix minced herbs, salt, pepper and oil in a small bowl. Rub the mixture all over the turkey, under the skin and into the breast meat.

Place whole herb sprigs, lemon, apple and onion inside the cavity of the bird. Tie the legs together with kitchen twine and tuck the wings under the bird. Add 3 cups of water to the roasting pan.

Place in oven and roast until golden brown, about 45 minutes. Cover the breast with aluminum foil, reduce oven temperature to 350℉ (180℃) and return to the oven.

Continue roasting for another 1¼ to 1 ¾ hours. If the pan dries out tilt the pan so any juice run out of the cavity and add another cup of water.

The turkey is done when an oven thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165 degrees F.

Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes.

Remove string and carve at the table.


* not incl. in nutrient facts



about 10 years

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help??
#1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment

Last year I used this recipe along with Herbed_Pan_Gravy.

Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out.

Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible.

Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat.

I hope this helps.

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Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 74037% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 280mg 93%
Sodium 437mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 217g
Vitamin A 0% Vitamin C 4%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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