Slow Roasted Herb Turkey

Thanksgiving at our house is always a big affair, and for years, the centerpiece has been this Slow Roasted Herb Turkey. Honestly, it’s become less of a recipe and more of a tradition. The first time I made it, I was a little nervous about tackling a whole turkey, but the slow roasting method made it incredibly forgiving and foolproof. The aroma that fills the house for hours is just pure magic, and the taste? Juicy, tender turkey infused with fragrant herbs – it’s a flavor that truly embodies the holiday spirit. Even my pickiest eaters, usually more interested in the sides, rave about this turkey. It’s the star of the show, and every year, without fail, there are requests for seconds and even thirds! This recipe has turned me from a slightly intimidated cook into a confident Thanksgiving host, and I’m so excited to share it with you.

Ingredients for the Perfect Slow Roasted Herb Turkey

• 1 Whole Turkey (12-14 pounds): Choose a fresh or fully thawed frozen turkey. A bird in this size range is ideal for slow roasting and will feed a good-sized crowd. Opt for pasture-raised or organic if available for enhanced flavor and ethical sourcing.
• 1 Lemon: Provides a bright, citrusy counterpoint to the rich turkey and herbs. Use one half, cut into wedges, for the cavity, and zest the other half for the herb butter.
• 1 Head of Garlic: Essential for aromatic depth. You’ll use half the head, cloves smashed, in the cavity and the other half roasted alongside the turkey, mellowing into sweet, caramelized cloves.
• Fresh Rosemary (4 sprigs): Offers a piney, woodsy aroma that is classic with turkey. Use fresh for the best fragrance and flavor infusion.
• Fresh Thyme (4 sprigs): Adds a delicate, earthy, and slightly minty note that complements the rosemary beautifully. Fresh thyme is crucial for its nuanced flavor.
• Fresh Sage (4 sprigs): Provides a slightly peppery and savory flavor, rounding out the herbal profile. Fresh sage is more potent and aromatic than dried.
• Fresh Parsley (½ cup, roughly chopped): Adds a fresh, clean, and slightly peppery note, brightening the overall flavor. Flat-leaf parsley (Italian) is preferred for its robust flavor.
• Unsalted Butter (½ cup, softened): Forms the base of the herb butter, adding richness, moisture, and helping to brown the skin beautifully. Unsalted butter allows you to control the salt level.
• Olive Oil (¼ cup): Adds healthy fats and aids in browning and crisping the turkey skin. Extra virgin olive oil provides a richer flavor.
• Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors. Use kosher salt for even seasoning and freshly ground black pepper for a more pungent aroma.
• 1 Large Yellow Onion: Adds aromatic sweetness and moisture to the turkey cavity, steaming from the inside out.
• 2 Carrots: Contribute to the aromatic base and add a touch of sweetness to the pan drippings, which can be used for gravy.
• 2 Celery Stalks: Provide a savory, slightly peppery note and aroma, complementing the other vegetables in the cavity and pan.
• Chicken Broth or White Wine (1 cup): Used for basting and to create flavorful pan drippings for gravy. Chicken broth adds savory depth, while white wine provides acidity and complexity.

Instructions for Slow Roasted Herb Turkey

1. Prepare the Turkey: If using a frozen turkey, ensure it is completely thawed. This can take several days in the refrigerator. Remove the turkey from its packaging. Take out the giblets and neck from the turkey cavity (these can be saved for making gravy or stock). Rinse the turkey inside and out under cold running water and pat it thoroughly dry with paper towels. Drying the skin is crucial for achieving crispy skin during roasting.
2. Make the Herb Butter: In a medium bowl, combine the softened unsalted butter, olive oil, chopped fresh parsley, lemon zest (from half a lemon), 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Mix well with a fork or spatula until all ingredients are thoroughly incorporated and the mixture is smooth and fragrant. This herb butter is the key to infusing the turkey with flavor and ensuring moist and flavorful meat.
3. Season the Turkey Cavity: Place the halved lemon (wedges), smashed garlic cloves (half the head), 2 sprigs of rosemary, 2 sprigs of thyme, and 2 sprigs of sage inside the turkey cavity. These aromatics will steam the turkey from the inside, adding subtle but important flavor notes.
4. Apply the Herb Butter: Gently loosen the skin of the turkey breast by sliding your fingers underneath, starting from the neck cavity opening. Be careful not to tear the skin. Spread about two-thirds of the herb butter mixture evenly under the skin of the breast, directly onto the turkey meat. Massage the butter gently to distribute it. Rub the remaining herb butter all over the outside of the turkey skin, ensuring even coverage. This creates a flavorful crust and helps the skin brown beautifully. Season the entire outside of the turkey generously with salt and freshly ground black pepper.
5. Prepare the Roasting Pan: Roughly chop the yellow onion, carrots, and celery stalks into large pieces. Scatter these vegetables in the bottom of a large roasting pan. These vegetables will elevate the turkey slightly, prevent sticking, and create flavorful pan drippings. Place the remaining rosemary, thyme, and sage sprigs on top of the vegetables.
6. Position the Turkey: Place the herb-buttered turkey breast-side up on top of the bed of vegetables in the roasting pan. Tuck the wing tips under the turkey to prevent them from burning. Add the remaining half head of garlic to the roasting pan among the vegetables. Pour chicken broth or white wine into the bottom of the pan. The liquid helps to keep the vegetables from burning and creates steam for a moist turkey.
7. Slow Roast the Turkey: Preheat your oven to 325°F (160°C). This lower temperature is essential for slow roasting, ensuring a tender and juicy turkey. Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). The exact roasting time will depend on the size of your turkey and your oven.
8. Baste Periodically (Optional but Recommended): About halfway through the roasting time, begin basting the turkey every 30-45 minutes with the pan juices. Basting helps to keep the turkey moist and adds flavor to the skin. If the skin starts to brown too quickly, you can loosely tent the turkey with aluminum foil.
9. Check for Doneness: Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches 165°F (74°C). You can also check the breast, ensuring it reaches at least 160°F (71°C). The juices should run clear when you pierce the thigh with a fork.
10. Rest the Turkey: Once the turkey is cooked, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. Resting allows the juices to redistribute throughout the turkey, resulting in a more tender and flavorful bird. While the turkey rests, you can prepare your gravy using the pan drippings.
11. Carve and Serve: After resting, carve the turkey and serve immediately. Spoon the roasted vegetables from the pan around the turkey on a platter. Serve with your favorite sides and gravy made from the pan drippings. Enjoy your perfectly slow-roasted herb turkey!

Nutrition Facts (per serving, estimated)

(Note: Nutritional values are estimates and can vary based on turkey size, specific ingredients, and serving size.)

• Serving Size: 4 oz (113g) cooked turkey meat (skinless)
• Calories: Approximately 250-300 kcal
• Protein: 30-35g

Preparation Time

• Prep Time: 30-40 minutes (includes herb butter making, turkey prep, and vegetable chopping)
• Cook Time: 3-4 hours (depending on turkey size)
• Resting Time: 20-30 minutes
• Total Time: Approximately 4-5 hours (plus thawing time if using a frozen turkey)

This slow-roasted herb turkey recipe is relatively hands-off once it’s in the oven. The majority of the time is spent roasting, allowing you to focus on preparing side dishes and spending time with your guests. The active prep time is minimal, making it manageable even for busy holiday cooks.

How to Serve Slow Roasted Herb Turkey

• Classic Thanksgiving Feast: Serve alongside traditional Thanksgiving sides like stuffing, mashed potatoes, gravy (made from pan drippings!), cranberry sauce, green bean casserole, sweet potato casserole, and dinner rolls.
• Elegant Holiday Dinner: Pair with roasted root vegetables (like carrots, parsnips, and potatoes), Brussels sprouts with balsamic glaze, creamy polenta, and a crisp green salad.
• Casual Family Meal: Enjoy with simpler sides such as cornbread, coleslaw, macaroni and cheese, or a simple potato salad for a relaxed family dinner.
• Sandwiches and Leftovers: Use leftover turkey for delicious sandwiches the next day. Add cranberry sauce, stuffing, and a bit of gravy for a truly decadent post-Thanksgiving treat.
• Turkey Salad: Shred leftover turkey and make a classic turkey salad with mayonnaise, celery, onion, and grapes for a light and flavorful lunch.
• Turkey Soup or Stock: Use the turkey carcass to make a rich and flavorful turkey soup or stock. This is a fantastic way to utilize the entire bird and extend your enjoyment of the meal.
• Present with Flair: Garnish the platter with fresh herb sprigs (rosemary, thyme, sage, parsley) and lemon wedges for a beautiful and aromatic presentation. Arrange the carved turkey pieces attractively on a large serving platter.
• Wine Pairing: Serve with a medium-bodied red wine like Pinot Noir or Beaujolais, or a crisp white wine such as Chardonnay or Sauvignon Blanc, which complement the flavors of turkey and herbs.

Additional Tips for the Best Slow Roasted Herb Turkey

1. Brine Your Turkey (Optional but Highly Recommended): For an even juicier turkey, consider brining it overnight. A simple brine of salt, sugar, and water will help the turkey retain moisture during roasting. You can add herbs and aromatics to the brine for extra flavor. Remember to reduce the salt in the herb butter if you brine the turkey.
2. Dry Brining for Crispier Skin: If you prefer crispy skin without the hassle of a wet brine, try dry brining. Salt the turkey generously all over, including under the skin, 12-24 hours before roasting and let it air dry uncovered in the refrigerator. This draws out moisture, resulting in incredibly crispy skin.
3. Use a Meat Thermometer: Don’t rely solely on cooking time estimates. A meat thermometer is your best friend for ensuring a perfectly cooked turkey. Invest in a good quality instant-read thermometer and use it to check the temperature in multiple locations.
4. Let the Turkey Come to Room Temperature (Slightly): Take the turkey out of the refrigerator about an hour before roasting. Starting with a slightly warmer turkey will help it cook more evenly and reduce roasting time.
5. Don’t Stuff the Turkey (Unless You Know What You’re Doing): Stuffing the turkey can increase cooking time and make it harder to ensure the turkey is cooked through and the stuffing is safe to eat. Cook stuffing separately in a casserole dish for better temperature control and food safety. If you do stuff, ensure the stuffing reaches 165°F (74°C).
6. Make Gravy Ahead of Time (Partially): You can make the base of your gravy ahead of time by roasting the turkey neck and giblets with vegetables and simmering them in broth. This allows you to focus on the turkey and sides on the day of your meal. Finish the gravy with the pan drippings for the best flavor.
7. Use Pan Drippings Wisely: Pan drippings are liquid gold for gravy! Skim off excess fat from the pan drippings after roasting, and use the flavorful juices to create a rich and delicious gravy. You can also use the roasted vegetables in the pan to add depth to your gravy.
8. Resting is Key: Resist the urge to carve the turkey immediately after it comes out of the oven. Resting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful turkey. Use this time to finish your gravy and sides.

Frequently Asked Questions (FAQ) about Slow Roasted Herb Turkey

Q1: Can I use dried herbs instead of fresh herbs?
A1: Fresh herbs are highly recommended for this recipe as they provide a much brighter and more fragrant flavor. However, if you must use dried herbs, use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. Dried herbs are more concentrated in flavor. For the best results, stick with fresh!

Q2: How do I know when my turkey is done?
A2: The most reliable way to know when your turkey is done is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C). You should also check the breast, which should reach at least 160°F (71°C). The juices should run clear when you pierce the thigh with a fork.

Q3: What if my turkey is browning too quickly?
A3: If your turkey skin is browning too quickly before the turkey is cooked through, loosely tent it with aluminum foil. This will shield the skin from direct heat and prevent it from burning while allowing the turkey to continue cooking.

Q4: Can I roast the turkey at a higher temperature to cook it faster?
A4: Slow roasting at 325°F (160°C) is recommended for this recipe because it results in a more tender and juicy turkey. Roasting at a higher temperature can lead to a dry turkey, especially the breast meat. If you are short on time, you can increase the oven temperature slightly to 350°F (175°C), but monitor the turkey closely to prevent overcooking and drying.

Q5: Can I make this recipe ahead of time?
A5: While the turkey is best served fresh, you can prepare some components ahead of time. You can make the herb butter a day or two in advance and store it in the refrigerator. You can also chop the vegetables and prepare the gravy base ahead of time. However, the roasted turkey itself should be carved and served shortly after resting for the best quality.

Q6: What do I do with leftover turkey?
A6: Leftover turkey is incredibly versatile! You can use it for sandwiches, turkey salad, turkey soup, turkey pot pie, turkey enchiladas, and so much more. Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.

Q7: Can I use a different type of oil instead of olive oil?
A7: Yes, you can substitute olive oil with other oils with a neutral flavor, such as canola oil, vegetable oil, or avocado oil. Olive oil is preferred for its flavor and health benefits, but other oils will work as well.

Q8: My roasting pan is too small, what can I do?
A8: If your roasting pan is too small for your turkey and vegetables, you can use a disposable aluminum roasting pan. Make sure it is sturdy enough to hold the weight of the turkey. Alternatively, you can roast the vegetables in a separate pan alongside the turkey if necessary. Ensure there’s enough space around the turkey for heat circulation.

Print