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  • Writer's pictureCheyenne

Herb Roasted Turkey


Herb Butter

½ cup butter, room temperature

½ tsp salt

½ tsp black pepper

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage, chopped

1 tbsp fresh thyme, chopped

2 cloves garlic, minced

Roasting Tray

3 carrots

4 celery stalks

1 onion

2 heads of garlic

½ tsp salt

½ tsp pepper

1 tbsp olive oil

15 lb turkey

2 lemons


  1. To bowl, add butter, salt, pepper, rosemary, sage, thyme, and garlic. Mix until all the herbs are well incorporated into the butter. Set aside.

  2. To roasting pan, add carrots, celery, onion, and garlic. Don’t worry about peeling anything, even the garlic and onion. Just roughly chopped them up and toss them in!

  3. Coat with salt, pepper, and olive oil. Give a good toss. Add in a couple springs of rosemary, sage, and thyme.

  4. Thoroughly wash turkey. Pat with paper towels until dry.

  5. Place turkey on roasting pan rack. Use hands to cover turkey with the herb butter. By sure to get under the skin, the wings, the legs. Get that buttery goodness all over!

  6. Cut lemons into quarters and place in the turkey cavity.

  7. Truss turkey legs together, and tuck the wings under to prevent them from burning

  8. Place in a 350 F oven and roast for two hours. After two hours remove from over an baste turkey. Check that skin isn’t browning too much. Once skin is at desired color, or starting to burn, cover with foil to prevent turkey skin from burning further. Do NOT lower heat.

  9. Based every 30 minutes after the first, if desired

  10. Return turkey to oven. Turkey should roast about 15 minutes per pound. A 15 minute turkey should take around 4-4 ½ hours. The main key is that a thermometer should read 165 F when placed in thickest part of the breast.

  11. Allow turkey to cool for 30 minutes. Save drippings from bottom of pan to make an awesome gravy!

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