Turkey can often end up dry and bland, but it doesn’t have to be that way Infusing flavorful herbs into the meat is an easy way to make your holiday turkey extra delicious I’ve tried a number of different herb combinations over the years and have narrowed it down to my top picks for getting the best herb-roasted turkey.
Why Add Herbs to Turkey
Herbs are an ideal way to boost the flavor of mild, lean poultry like turkey Their fresh, aromatic qualities infuse right into the meat, especially when slipped under the skin This helps combat the drying effect of oven heat for a turkey that turns out incredibly moist and tender. Herbs also add tons of flavor without lots of sodium or fat.
Best Herbs for Turkey
I’ve had great success using these herbs to flavor roast turkey:
- Rosemary – This woody, pine-like herb is perfect for poultry. It has an assertive flavor that seasons the meat without overpowering it. Use fresh rosemary sprigs in the cavity and ground rosemary in the herb butter.
- Thyme – Another herb that pairs beautifully with poultry Its earthy, faintly lemon notes provide seasoning without stealing the spotlight Use it fresh or dried.
- Sage – This warm, slightly minty herb has a savory flavor that’s a natural fit for turkey. Rubbed sage works great with poultry.
- Parsley – Bright, fresh parsley offers a vibrant herbal note and splash of green. Mix it into herb butter.
- Marjoram – Subtly sweet with a hint of citrus. It blends well with other herbs.
- Savory – Similar to marjoram with a peppery quality. Use dried savory in the herb mix.
I like to use a blend of these herbs in an easy herb butter that gets slathered all over the turkey and tucked under the skin. The butter helps the herbs adhere and also keeps the turkey incredibly moist.
Herb Butter for Turkey
Herb butter is simple to make right in the food processor. Here’s an easy recipe:
- 1 stick softened butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried savory
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pulse the ingredients in a food processor until fully incorporated. You can also mix by hand in a small bowl. Scoop the herb butter under the turkey skin and coat all over the outside too. Be sure to get plenty under the skin covering the breast meat.
Stuff Turkey Cavity with Herbs
For even more herb flavor, stuff some fresh herb sprigs, garlic cloves, lemon wedges, and onion quarters into the main cavity before roasting. Some good options include:
- Rosemary sprigs
- Sage sprigs
- Thyme sprigs
- Parsley sprigs
- Quartered lemons
- Quartered onions
- Garlic cloves
- Apple chunks
As the turkey roasts, the aroma from these fresh herbs and aromatics will further boost the overall flavor.
Roast the Herb-Infused Turkey
Once your turkey is prepped with loads of flavorful herbs, roast it up for a super moist, tender and delicious holiday centerpiece! Follow these tips:
- Preheat the oven to 450°F to start. This high temp will help the turkey brown quickly.
- Once the turkey has browned, after about 45 minutes, reduce heat to 350°F.
- Roast approximately 15 minutes per pound, until the thigh temp reaches 165°F.
- Tent with foil if the turkey browns too fast.
- Baste every 30 minutes with pan juices for maximum moisture.
- Let rest 30 minutes before carving for easy slicing.
Follow this simple herb roasted turkey method and you’ll have the best, juiciest turkey ever gracing your holiday table!
Herb-Roasted Turkey Recipes
Here are some fantastic herb-roasted turkey recipes to try that use my herb infusion tips:
Easy Herb-Roasted Turkey
This is a back-to-basics turkey recipe using an herb butter coating [1]. It delivers a beautiful golden bird brimming with flavor.
Herb butter:
- 1⁄2 cup butter, softened
- 2 tsp minced garlic
- 2 Tbsp chopped fresh sage
- 1 Tbsp chopped fresh rosemary
- 2 Tbsp chopped fresh thyme
- 1⁄4 cup chopped fresh parsley
- Salt and pepper
Coat the turkey completely with the herb butter. Roast at 450°F for 45 minutes, then 350°F until 165°F. Let rest 30 minutes before slicing.
Herb-Roasted Turkey with Gravy
This turkey is first dry brined for extra juicy meat, then coated in a garlic-herb butter [2]. It’s served with an amazing scratch-made gravy.
Herb butter:
- 1 stick butter, softened
- 3 garlic cloves, minced
- 2 tsp dried sage
- 1 tsp dried thyme
- 1⁄2 tsp dried savory
- 1⁄4 cup chopped fresh parsley
A salt and herb rub is also tucked under the skin for incredible flavor.
Complete Herb-Roasted Turkey Dinner
This Thanksgiving menu includes a beautiful herb-roasted turkey along with classic holiday sides like cornbread dressing, mashed potatoes, roasted veggies and an easy cranberry sauce [3].
The savory turkey is coated with a mix of rosemary, thyme, sage, parsley, salt, pepper and butter. Fresh rosemary and thyme are added to the cavity as well.
As you can see, infusing plenty of fresh, aromatic herbs into the turkey is the secret to exceptionally moist, flavorful holiday meat. Try one of these tasty herb-roasted turkey recipes this year for your best bird yet.
How to Make – Steps
Step 1:
Wash your turkey really well. I rub mine with salt and rinse it really, really well. The water needs to run clear. Dry your bird well.
Step 2:
Make sure you check the turkey’s neck and behind and make sure that you leave nothing left inside. This is what you are looking for. Some people save these “treats” to make gravy. I do not, so I toss them. I know that some grandmothers just died inside by me typing that. I know that mine would.
Step 3:
Mix together the butter, herbs, salt, pepper, and lemon zest.
Step 4:
Quarter a few lemons, oranges, and onions. The amount that you will need depends on how large your bird is. This is a pretty small turkey. I am using a ridiculously large roasting pan with a rack. I love this pan and the rack really makes this job a whole lot easier.
Step 5:
Stuff the inside with the citrus and onions. You want to pack it full, but not so full that air cannot circulate around the inside. I put some herbs in there because it looks pretty. If I can make uncooked poultry look pretty, I will try my hardest.
Step 6:
Criss-cross the turkey’s legs and tie it with some cooking twine.
Step 7:
See this little wing sticking out? We need to tuck that underneath. Just stick it underneath the bum and cover the loose skin around the neck.
Step 8:
Slather the bird with butter. Season with salt and pepper.
Step 9:
Cook the turkey in a preheated 325-degree oven. When the turkey is about 2/3 of the way done, cover it in tin foil. This will help your turkey from getting too brown. The turkey is done when a thermometer inserted into the thigh (not touching the bone) reaches 180 degrees. The juices will run clear. And your house will smell amazing and like Thanksgiving.
Step 10:
Let stand for 15 to 20 minutes before you carve. And there you have the gem of Thanksgiving.
How Long to Roast Your Turkey
- Roasting a turkey is not hard, but like most things, it works better when you have a plan.
- Decide when you want to serve it and work backward. I made an 11 pound turkey that I wanted to serve at 5 pm. I knew that it would take 3 to 3 1/2 hours to cook and need another 20 minutes or so to rest, so I put it in the oven at 1:30. If you’re interested, you can also explore our recipe for brined turkey breast.
Herbs for Roasting Turkey – Thanksgiving Herbs and Spices
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