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Garlic and Herb Turkey with Roasted Vegetables

Looking for a holiday turkey that turns out juicy, flavourful, and surprisingly simple to make? This Garlic and Herb Turkey keeps the steps clear and approachable, whether you have roasted twenty birds or this is your first. You get tender dark meat, a juicy breast, golden skin, and a pan of vegetables that roast up crisp with rich savoury flavour. 

Before You Start 

  1. Thaw and Prep the Turkey
  • Thaw the turkey in the fridge for 3–4 days. 
  • Once thawed, remove packaging, neck, giblets, and any loose fat. 
  • Pat the turkey dry thoroughly. 
  1. Position the Legs
  • Twist the legs slightly outward to expose the joints; do not tie. 
  1. Optional,Overnight Drying 
  • The night before the cook, place the turkey on a sheet pan with a rack, uncovered, in the fridge overnight for extra dry skin. 
  1. Bring to Room Temperature
  • On roasting day, let the turkey sit at room temperature for 30–45 minutes, while preparing the butter mixture and preheating the oven. 

Preheat and Prepare Butter-Oil Mixture 

Preheat oven to 425°F. Gently melt the butter, whisk in olive oil, then stir in garlic, herbs, paprika, salt, and pepper. 

Loosen the Skin and Add Butter 

 

Recipe courtesy of James Synowicki / Zimmy’s Nook

Prep Time

45 minutes

Cook Time

3 to 4 hours (depending on turkey size)

Yield

Servings: 8–10

Looking for a holiday turkey that turns out juicy, flavourful, and surprisingly simple to make? This Garlic and Herb Turkey keeps the steps clear and approachable, whether you have roasted twenty birds or this is your first.
Print Recipe

Ingredients

Butter-Oil Blend

  • 1 cup unsalted butter
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp paprika
  • 1.5 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp black pepper

Turkey and Vegetables

  • 1 turkey (14–16 pounds)
  • 1.5 pounds carrots, cut into 1.5–2 cm pieces
  • 1.25 pounds Brussels sprouts, halved
  • 2 medium onions, cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup chicken broth or water

Instructions

  • 1Step 1: Loosen the Skin. Gently slide your fingers between the skin and the breast meat, starting at the neck or cavity opening. Work slowly to avoid tearing the skin. Carefully lift the skin, creating pockets over the breasts and thighs.
  • 2Step 2: Spread Butter Under the Skin. Use a spoon or your fingers to spread some of the butter-oil-herb mixture under the loosened skin. This helps the meat stay moist and adds flavour directly to the turkey.
  • 3Step 3: Brush the Exterior. Smooth the skin back over the meat. Brush the remaining butter mixture all over the outside of the bird, focusing on thighs, legs, and wings for even coverage.
  • 4Start Roasting on the Side
  • 5Place the turkey on its left side on a rack in a roasting pan. Roast for 15 minutes at 425°F.
  • 6Why This Helps: These short side-roast stages let the thighs and legs begin cooking evenly without the breast overcooking.
  • 7Roast on the Other Side
  • 8Flip the turkey to its right side and roast for another 15 minutes at 425°F.
  • 9Finish Breast-Up at Lower Temperature
  • 10Reduce oven to 325°F. Turn the turkey breast-side up and pour 1 cup of broth or water into the pan. Tie the legs with butcher’s twine and insert a probe thermometer into the thickest part of the thigh. Roast until the breast reaches 165°F and the thighs reach 175–180°F.
  • 11Rest the Turkey
  • 12Remove the turkey from the oven and transfer it to a sheet pan. Loosely tent the thighs with foil and leave the breast uncovered. Rest 30–45 minutes; ensure internal temperature stays above 60°C / 140°F while resting
  • 13Prepare the Vegetables
  • 14Pour off excess liquid from the roasting pan, leaving a thin layer of drippings. Deglaze with a splash of stock if needed. Toss carrots, Brussels sprouts, and onions with 2 tbsp olive oil or reserved turkey fat, salt, and pepper.
  • 15Roast the Vegetables
  • 16Spread vegetables in a single layer in the roasting pan. Roast at 425°F until tender and caramelized, about 30–40 minutes, tossing halfway through.

Chef's Tips

  • Tip: Be gentle, keep the skin attached at the edges.
  • NOTE: If flipping feels like too much for your first holiday roast, it is perfectly fine to keep the turkey breast-up the whole time. You will still get a delicious result.
  • Tip: Use oven mitts and a second set of hands if possible. Slide a large spoon or tongs into the turkey cavity to lift and gently roll the turkey when turning. If it sticks to the rack, use tongs or a spatula to loosen it first.
  • Carve and Serve Suggestions Carve the turkey and serve with the roasted vegetables for a classic holiday meal. Serve with mashed potatoes, cranberry sauce, stuffing and homemade gravy for a classic holiday plate. Pair with a crisp white wine or a light-bodied red like Pinot Noir. Leftovers work well in sandwiches, soups, or Upside Down Puff Pastry Tarts with Turkey Leftovers

Need More Help?

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

Classic Roasted Whole Turkey

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