Herb-Roasted Turkey

Name: Herb-Roasted Turkey
Total time: 3 h 45 min
Yield: 8 serving(s)
Ingredients: 1 12- to 14-lb turkey, thawed if frozen; 4 small onions, quartered; 8 sprigs fresh sage; 2 Tbsp olive oil; Kosher salt; 2 large carrots, cut into 2-inch pieces; 2 stalks celery, cut into 2-inch pieces; 2 fresh bay leaves; 3/4 c. low-sodium chicken broth, if needed; Fresh herbs and clementines, for serving

By The Good Housekeeping Test KitchenUpdated: Oct 29, 2019

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golden herb roasted turkey on a platter with decorative fruit

Mike Garten

Yields:

8 serving(s)

Total Time:

3 hrs 45 mins

Cal/Serv:

255

Thanksgiving isn't complete without a roasted turkey on the table. And don't forget the gravy!

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Ingredients

1
12- to 14-lb turkey, thawed if frozen
4
small onions, quartered
8
sprigs fresh sage
2
Tbsp olive oil
Kosher salt
2
large carrots, cut into 2-inch pieces
2
stalks celery, cut into 2-inch pieces
2
fresh bay leaves
3/4 cup
low-sodium chicken broth, if needed
Fresh herbs and clementines, for serving

Directions

1. Step 1Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and 6 sprigs sage into main cavity
2. Step 2Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 teaspoon salt.
3. Step 3 Place turkey neck, carrots, celery, bay leaves and remaining onions and sage in large roasting pan. Place roasting rack in pan and put turkey on top.
4. Step 4Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2 1⁄2 to 3 hours. (Cover bird loosely with foil if it browns too quickly and add broth to pan if vegetables begin to scorch.)
5. Step 5Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve pan and its contents for gravy. Carve turkey and garnish as desired.

Nutritional information (per serving): Each 5-ounce serving about 255 cal, 9 g fat (2.5 g saturated), 40 g protein, 185 mg sodium, 0 g carbohydrate, 0 g fiber

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