Entrée Turkey

Herb Roasted Turkey

Continuing with the holiday theme…here’s how I make a turkey.  I’ve only made this bird a few times now, but have gotten rave reviews each time.  I rub the turkey in an herb butter and stuff it with some veggies.  I also place it on top of veggies in the roasting pan.

I have to admit I was definitely afraid to “tackle the turkey”, but am glad I did!

Start with the veggies…

  • Preheat the oven to 450º.
  • Quarter 2 onions.
  • Cut up 3 stalks of celery.
  • Cut up 3 carrots (or use baby carrots like I did…I just approximated how many would make up 3 carrots).
  • Place half the veggies on the bottom of the roasting pan.
  • Place the other half inside the cavity of the turkey.  (Make sure you remove the neck and giblets first!)
Gross, I know!

Then work on the herb butter…

  • Place the turkey on top of the vegetables in the roasting pan.
  • In a food processor, combine 1 and 1/4 sticks butter with 2 tablespoons each of fresh sage, rosemary, and thyme, and 3 tablespoons of fresh parsley.
  • Season with s&p.
  • Process until smooth.
  • Rub the mixture all over your turkey.  (Don’t leave any part out!)

  • Season the bird with s&p.
  • Place in the oven and cook for about 45 minutes, until golden brown on the outside.
  • While the bird is roasting, heat about 4 cups of turkey stock on the stove.  Keep warm over low heat.
  • Once the bird is golden brown, reduce the heat to 350º.
  • Baste with the turkey stock every 15 minutes.
  • Continue cooking and basting until the turkey is done (a thermometer should read about 170º).
  • Remove the turkey and tent with foil for about 15 minutes before carving.


P.S. – I made it to the gym finally!  Working off that baked potato soup from last week…


I'm a middle school math teacher by day and a total food enthusiast by night.

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