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Overhead view of an herb roasted turkey in a pan.
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5 from 1 vote

Roasted Turkey

Learn how to make the best herb-roasted turkey recipe with citrus, an easy herb rub, and white wine for tender, juicy, flavorful meat!
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Main Course
Cuisine: American
Keyword: herb-roasted turkey, roasted turkey, roasted turkey recipe, thanksgiving turkey
Servings: 12 -16 servings
Calories: 594kcal
Author: Ansley Beutler

Equipment

1 Small Bowl or Jar
1 Roasting Rack
1 Roasting Pan

Ingredients

  • 14 - 16 lbs turkey thawed
  • 1 orange quartered
  • 1 lemon quartered
  • 1 white onion quartered
  • 1 bulb garlic
  • Dry white wine I like Sauvingon Blanc or Pinot Grigio

For the herb coating

  • ⅓ cup olive oil or melted butter
  • 3 cloves garlic - finely diced
  • 1 tablespoon rosemary finely chopped
  • 1 tablespoon thyme finely chopped
  • ½ tablespoon sage finely chopped
US Customary - Metric

Instructions

  • 1 - 3 days before roasting - Thaw the turkey completely before the day of roasting. This can take up to 3 days for a 15 pound bird. Expect 24 hours of thaw time for every 5 pounds. See thawing notes if needed.
  • 1 hour before roasting - Bring the turkey out to let it sit at room temperature for an hour. Remove the neck and giblets and pat the turkey dry with a paper towel. Meanwhile, prepare the herb coating in a bowl or jar by mixing all the coating ingredients together to form a paste; set aside. Season the cavity with salt and pepper then stuff it with the onion, orange, lemon, garlic, and the rest of the fresh herbs.
    14 - 16 lbs turkey, 1 orange, 1 lemon, 1 white onion, 1 bulb garlic, ⅓ cup olive oil, 3 cloves garlic - finely diced, 1 tablespoon rosemary, 1 tablespoon thyme, ½ tablespoon sage
  • Remove the top rack and reposition a rack in the middle of the oven. Preheat the oven to 325 F.
  • Rub the herb coating all over the turkey and inside the skin. Tuck the turkey’s wings behind its shoulders and tie the legs together with kitchen twine (see photo above).
  • Place the turkey breast-side up in a roasting rack inside a roasting pan.Transfer the roasting pan to the oven and carefully pour the wine into the bottom of the roasting pan, leaving a few inches of space before reaching the turkey. Bake the turkey in the oven for 13 minutes per pound. Check the turkey’s internal temperature and once the breast hits 160 F remove the turkey from the oven and allow it to rest for 15 minutes to soak up the juices.
    Dry white wine

Notes

Thawing notes : Most people will thaw their turkey in the fridge, however, this can take up precious fridge space. You can also use the cold water system which includes placing the turkey in its packaging in a large container or in the sink and filling it with cold water. You will want to change the water every 30 minutes but you can expect the bird to be thawed in 6 - 8 hours with this method. 
Storage : Store leftover turkey meat in an airtight container in the fridge for up to 3-4 days, or freeze it for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 594kcal | Carbohydrates: 0.3g | Protein: 120g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 355mg | Sodium: 625mg | Potassium: 1250mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 5mg