CATEGORIES
Main dish

Roasted Turkey with Herbs

Prep:
45 m
Cook:
3 h 0 m
Ready in:
3 h 45 m
Yum
No Thanksgiving dinner is complete without a roasted turkey! Here's how to make it.
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INGREDIENTS
Servings: 8
Turkey 
1 (14-lb)
Small onions
4, quartered
Fresh sage 
8 sprigs
Olive oil 
2 tbsps
Salt 
1 tsp
Carrots
2, cut into 2-inch pieces
Celery
2 stalks, cut into 2-inch pieces 
Bay leaves 
2
Low-sodium chicken broth 
3/4 cup
Herbs 
for serving  (optional)
DIRECTIONS
  1. Preheat the oven to 375° F (190° C/Gas mark 5).
  2. Remove giblets and neck of the turkey from cavities, reserving the neck. Pat the bird dry with paper towels. Stuff 1/2 of the quartered onions and 6 sage sprigs into the main cavity. Tie the legs together and tuck the wings underneath. Rub the bird with olive oil. Season with 1 tsp salt. 
  3. Place the neck, carrots, 2 bay leaves, celery, onions, and sage in a roasting pan. Place roasting rack in the pan. Put the bird on top.
  4. Roast for 3 hours, or until a thermometer inserted into the thickest part of the bird's thigh reads 165° F (73° C). 
  5. Tilt the turkey to empty juices from the cavity. Transfer to a carving board. Cover with foil. Allow the turkey to rest for 25 minutes. Carve the turkey. Garnish as desired.
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