Easy Herb Roasted Turkey
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This Herb Roasted Turkey Recipe is everything you want in a holiday centerpiece - tender, juicy meat, perfectly crisp skin, and the rich aroma of fresh herbs filling your kitchen. Simple ingredients like olive oil, rosemary, thyme, and sage create a classic roast that's elegant enough for Thanksgiving or Christmas, yet easy enough for any festive gathering.
Whether you're roasting your first turkey or perfecting your family favorite, this method delivers consistently delicious results with minimal stress.
Recipe Overview
Why You'll Love It: A classic herb roasted turkey recipe that's juicy, aromatic, and beautifully golden. Fresh rosemary, thyme, and sage infuse every bite with festive flavor, while simple prep makes it easy enough for any home cook.
- Yield: 10-12 servings
- Prep Time: 10-15 minutes
- Cook Time: 3-4 hours (about 13-15 minutes per pound)
- Resting Time: 30 minutes
- Total Time: Approximately 4½ hours
What I Love About This Recipe
If you've never roasted a turkey before, start with this one - it's that easy.
This herb roasted turkey recipe has become a family favorite for Thanksgiving and Christmas because it's both simple and spectacular. Fresh herbs and olive oil create a fragrant crust that locks in moisture and flavor, producing a bird that's juicy, golden, and beautifully aromatic.
The holidays can be busy, but recipes like this remind me why it's worth it. The smell of rosemary and thyme filling the kitchen, the quiet hum of the oven, and the first slice of tender turkey - it's the kind of simple joy that makes the season truly special.
Once you've roasted your delicious turkey, see my step-by-step guide for tips on how to carve a turkey, plus serving ideas for plating.
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Ingredients
In the recipe card below, you will find the exact measurements for these ingredients. This is a brief overview of what you need:
- Turkey (14-16 pounds, thawed if frozen): A medium-sized bird that roasts evenly and serves about 10-12 people-perfect for most family gatherings.
- Olive Oil (or your favorite cooking oil): Helps the herb rub adhere to the turkey and promotes even browning and crisp skin.
- Coarse Salt and Freshly Ground Black Pepper: Essential for seasoning-don't be shy, turkey needs more salt than you might think.
- Garlic Powder: Adds warm, savory depth to balance the herbal flavors.
- Dried Basil: Brings a subtle sweetness and rounds out the herb blend.
- Ground Sage: Classic holiday flavor that pairs beautifully with poultry and complements the fresh herbs inside the cavity.
For the Stuffing Aromatics (optional but highly recommended):
- Fresh Herbs (parsley, thyme, and sage): Infuse the turkey from the inside out with fragrant flavor as it roasts.
- Lemons, halved: Brighten the drippings and add subtle citrus notes that lift the richness of the meat.
How to Make Herb Roasted Turkey
Step-by-step instructions are in the recipe card at the bottom of this post, but here's a quick overview of how to make this turkey recipe.
1. Make an herb blend: Combine olive oil, salt, pepper, and herbs.
2. Prepare the turkey: Pat the bird dry with paper towels and remove any excess dry brine. With a basting brush, generously coat the turkey. Tie the legs with kitchen twine.
3. Roast the turkey: Place the turkey in a roasting pan with a rack, add water to the bottom, and roast in a 450-degree preheated oven for 30 minutes. Then reduce the oven temperature to 350 degrees and roast until the internal temperature reaches 175 degrees F. Let it rest for about 30 minutes before carving.
Optional: Brining a Turkey
If you'd like to take your herb roasted turkey recipe to the next level, try a simple dry brine before roasting. It's easy, mess-free, and works beautifully-even if the turkey isn't fully thawed.
👉 Learn more: Easy Turkey Dry Brine Recipe
Pro Tips
- Start roasting at 450°F for the first 30 minutes for golden skin, then reduce to 350°F to finish.
- Use a meat thermometer-165°F in the thigh and 160°F in the breast is ideal.
- Always rest at least 30 minutes before carving.
- Turkeys need about 15-18 minutes of cooking time per pound. Once the bird is cooked, thighs should register at 165°F (74°C) and the breasts should register at 160°F (71°C). As soon as the bird hits these temperatures, take it out and let it rest for at least 30 minutes before carving.
Serving Suggestions & Leftovers
This herb roasted turkey recipe is flavorful enough to shine on its own, yet classic enough to pair beautifully with your favorite holiday sides.
What to Serve with Herb Roasted Turkey
Create a full feast by pairing it with a few of our most-loved recipes:
- Easy Sweet Potato Casserole - Creamy, comforting, and topped with buttery pecans.
- Cornbread Dressing - A golden, savory classic that belongs on every Thanksgiving table.
- Simple Turkey Gravy - Smooth, flavorful, and ready in minutes.
- Roasted Fall Vegetables - Colorful and caramelized with just a touch of sweetness.
- Sweet Potatoes Anna - Elegant layers of thinly sliced potatoes baked until tender.
- No-Bake Pumpkin Cheesecake - The perfect make-ahead dessert for an effortless finale.
Leftover Ideas
- Make turkey stock: Don't toss the carcass! If you can't make homemade turkey stock right away, wrap the bones and freeze them for up to 3 months. They'll add incredible flavor to soups, stews, and gravies all winter long.
- Soups and stews: Shred leftover turkey into broth-based soups or hearty stews for cozy, next-day meals like this Creamy Turkey Wild Rice Soup or this favorite Leftover Turkey Vegetable Noodle Soup.
- Sandwiches and wraps: Layer sliced turkey with cranberry sauce, greens, and cheese for an easy holiday sandwich or wrap.
- Quick dinners: Toss chopped turkey with pasta, roasted vegetables, or grains for fast weeknight meals, or make an easy chicken pot pie and substitute turkey for the chicken.
- Freezing leftovers: Store cooked turkey (without skin) in airtight containers or freezer bags for up to 3 months. Perfect for future soups, casseroles, or pot pies.
Chef's Tip
A great herb roasted turkey balances simplicity and fragrance-let the herbs and olive oil do the work. The result is an elegant, foolproof roast that fills your kitchen with the scent of the holidays.
Recipe FAQs
You can absolutely dry brine a partially frozen turkey. It will take about one day for each 4 to 5 pounds of weight to defrost. I like to dry brine for about 48 hours so plan for the last 24 to 48 of thawing to brine the turkey.
I prefer to cook my stuffing separately. The USDA has a page on how to safely stuff the bird, including these tips: do not stuff the turkey with cooked stuffing, stuff the turkey loosely with just-prepared dressing, cook the turkey immediately after stuffing, and check the temperature and be sure it reaches 165°F.
Start the oven at 450°F to help brown and crisp the skin. Then drop the temperature to 350°F and continue to cook until the turkey reaches a minimum internal temperature of 165°F (74°C). Plan on roasting the turkey for 15 to 18 minutes per pound.
The USDA recommends thawing your turkey in the refrigerator as this is the safest method. This method takes some time, so allow one day for each 4 to 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw.
The easiest way to determine how long your turkey needs to roast is to plan on 13 minutes per pound for an unstuffed turkey at an oven temperature of 350°F. If your bird is stuffed, plan on 15 minutes per pound.
A good rule of thumb is to allow 1 to 1½ pounds of turkey per person. I like plan on a 14 to 16-pound turkey to serve around 12, allowing for leftovers!
Reader Favorite Thanksgiving Recipes
- Cinnamon Brioche Bread Pudding
- Leftover Turkey Noodle Soup
- Crockpot Apple Cider
- How to Carve a Turkey (Step-by-Step)
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Easy Herb Roasted Turkey
Equipment
Ingredients
- 14-16 pound turkey thawed if frozen (neck and giblets removed)
Herb Seasoning Rub
- ¾ cup olive oil or favorite cooking oil
- 1 tablespoon garlic powder
- 2 teaspoons dried basil
- 1 teaspoon ground sage
- 3 teaspoons coarse salt
- 2 teaspoons freshly ground pepper
Turkey Stuffing
- 2 cups fresh herbs flat-leaf parsley, fresh thyme, and sage are good choices
- 2 lemons each cut into halves
Instructions
- If your turkey is frozen, thaw it in the refrigerator for a few days before serving. Plan on 1 day per 4 to 5 pounds of weight.
- Once the bird is thawed, remove the turkey from the refrigerator and pat dry with paper towels, removing excess brine from the skin of the turkey as well as from the bottom of the roasting pan.
- Preheat the oven to 450 degrees F and set the oven rack at its lowest level.
- Place the turkey in a large roasting pan, on a metal rack, with breast side up.
- Combine the olive oil, garlic powder, basil, sage, salt, and pepper in a small bowl and brush generously all over the outside of the uncooked turkey.
- Fill the cavity of the turkey with fresh herbs and lemons. Tie the legs together with kitchen twine and pour 2 cups of water into the bottom of the roasting pan.
- Roast the turkey for 30 minutes at 450 degrees F.
- Then reduce the oven temperature to 350 degrees, and continue to roast for 2 to 3 more hours, depending on the weight of your turkey. Plan on about 13 minutes per pound, but keep an eye on the internal temperature. I also like to baste my turkey with turkey drippings from the bottom of the roaster every hour or so.
- After about 2.5 hours of cooking time, use a meat thermometer and insert it into the thickest part of the turkey. Continue to roast until its internal temperature reaches 175 degrees.
- If the turkey has reached temperature but isn't quite golden brown, increase the oven temperature to 450 degrees F and cook for another 15 minutes or so to crisp the skin.
Video
Notes
- Plan for Thawing: A frozen turkey needs about 24 hours of thawing in the refrigerator for every 4-5 pounds of weight. Be sure it's completely thawed before roasting for even cooking.
- Pat Dry for Crisp Skin: Moisture is the enemy of browning. Use paper towels to dry the turkey thoroughly before applying the olive oil and herb rub.
- Don't Skip the Rest: Allow the turkey to rest at least 30 minutes before carving. This step is crucial for juicy, tender slices.
- Herb Substitutions: Use your favorite combination of herbs. Fresh rosemary, thyme, and sage are classics, but parsley, marjoram, or tarragon also work beautifully.
- Aromatic Cavity Fillers: Lemons and fresh herbs infuse the turkey as it roasts-feel free to add onion wedges or garlic cloves for a deeper flavor.
- Roasting Tip: Start at 450°F for 30 minutes to brown the skin, then reduce to 350°F. Plan about 13-15 minutes per pound. Always rely on a thermometer for accuracy.
- Crispier Finish: If you'd like extra-crisp skin, raise the oven back to 450°F during the final 10-15 minutes of roasting.
- Pan Gravy Shortcut: Deglaze the pan with stock, or apple cider, scraping up browned bits for a simple and flavorful gravy. See my easy turkey gravy recipe.
- Leftover Magic: Save the carcass for homemade turkey stock-if you can't make it right away, freeze it for up to 3 months for future soups and stews.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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