Easy Herb Roasted Turkey

Square image of herb roast turkey on a silver platter with apples, bay leaves, and cut pomegranates.

Easy Herb Roasted Turkey

An easy herb roasted turkey recipe with crisp, golden skin and tender, juicy meat. Fresh herbs, olive oil, and garlic create an aromatic crust that locks in flavor and moisture. Simple enough for first-time turkey roasters yet elegant enough for the holiday table.

Prep Time10

Cook Time3

Total Time3 10

Servings: servings

Calories: 516kcal

Author: Stephanie Wilson

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

Get Recipe Ingredients

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.

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.

Nutrition