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Deliciously Simple Herb Roasted Turkey

  • Whole
  • Whole Turkey
  • Dinner
  • Entertaining
  • Roast
  • High Protein
  • 1 hour+

The perfect centrepiece for any occasion!

Recipe courtesy of Turkey Farmers of Canada. All rights reserved.

Prep Time

30 minutes

Cook Time

2½ -3½ hours

Yield

8-12 servings, plus leftovers

Ingredients

Turkey

  • 1 whole turkey, 12-14 lbs (5-7 kg)
  • 4 tbsp (60 mL) olive oil
  • 2 large onions
  • 2 lemons
  • 1 large bunch fresh thyme
  • 3 large garlic cloves
  • 1 cup (250 mL) white wine
  • 1 cup (250 mL) turkey or vegetable broth

Rub

  • 2 tbsp (30 mL) salt
  • 1½ tbsp (23 mL) pepper
  • 1 tbsp (15 mL) garlic powder
  • 1 tbsp (15 mL) ground sage
  • 1 tbsp (15 mL) ground thyme

Instructions

  • Make sure the turkey is thawed and giblets have been removed.
  • Preheat your oven to 350°F (177°C).
  • Pat the bird dry with paper towels.
  • Rub the turkey with olive oil, inside and out.
  • Combine all spices to make a rub. Sprinkle generously onto the bird, inside and out.
  • Halve the lemons, quarter the onions and peel the garlic.
  • Stuff the cavity with the lemons, onions, garlic and thyme.
  • Place the bird into your roasting pan. Add wine and chicken broth.
  • Roast the turkey for 2 ½ – 3 hours, or until the juices run clear and an instant thermometer reads 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
  • Remove turkey from the oven and let it rest for 15 to 20 minutes before carving.
  • Per serving: About 244 cal, 12 g total fat, 0 g carb, 0 g fibre, 41 g protein, 140 mg chol, 636 mg sodium.

Chef's Tips

  • To make a quick and simple gravy, pour out all the pan juices. Strain and skim off the fat. Heat on low in a saucepan. Mix 2 tbsp (30 mL) cornstarch with some water until dissolved. Add this to the gravy and heat to a simmer until the mixture thickens.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey