Herb Roasted Turkey
Prep time
Cook time
Total time
Serves: 12
  • 1 turkey (17-18 pounds)
  • 2 onions, quartered
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • salt
  • ground black pepper
  • 1¼ sticks unsalted butter
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons fresh parsley, chopped
  • 4 cups turkey stock
  1. Preheat the oven to 450º.
  2. Place half of the veggies on the bottom of the roasting pan.
  3. Place the other half inside the cavity of the turkey.
  4. Place the turkey on top of the vegetables in the roasting pan.
  5. In a food processor, combine the butter with the fresh sage, rosemary, thyme, and parsley.
  6. Season with salt and pepper.
  7. Process until smooth.
  8. Rub the butter mixture all over your turkey.
  9. Season the bird with salt and pepper.
  10. Place in the oven and cook for about 45 minutes, until golden brown on the outside.
  11. While the bird is roasting, heat about 4 cups of turkey stock on the stove.
  12. Keep warm over low heat.
  13. Once the bird is golden brown, reduce the heat to 350º.
  14. Baste with the turkey stock every 15 minutes.
  15. Continue cooking and basting until the turkey is done (a thermometer should read about 170º).
  16. Remove the turkey and tent with foil for about 15 minutes before carving.
Recipe by Cookbook Meals at https://www.cookbookmeals.com/my-thanksgiving-menu-3/