This herb roasted turkey recipe uses a delicious blend of herbs to flavor the turkey. A gluten and dairy-free gravy recipe is also included!
I look forward to Thanksgiving the way a kid anticipates Christmas. I love all of the traditional Thanksgiving dishes and eating them brings back a slew of happy memories from my childhood. I’ve often wondered why do we only make this delicious meal once a year?
Well, I’m not sure about you, but I tend to indulge this time of year. With all of the yummy holiday goodies, any self-control I typically have goes out the window.
On second thought, maybe it’s a good thing that it’s only once a year… 😉
For the turkey, I make it similar to the way I make my roasted chicken, with lots of flavorful herbs and aromatics. I loosely fill the cavity with chunks of onion, lemon, oranges, smashed garlic, and rosemary sprigs.
I also coat the outside with a mixture of butter and herbs. Using butter or oil on the skin ensures a gorgeous golden color too. I love using Herbs de Provence, which is a combination of delicious herbs like rosemary, basil, thyme, savory, and lavender. It’s one my favorite herbs to use since it’s so versatile. I use it in many of my meat and vegetable dishes.
To serve the turkey, I place it on a large platter and garnish with fresh cranberries, lemon, and sprigs of rosemary. It helps to fill the extra space and the combination of colors is very festive too!
Sitting around the table with loved ones is a great time to reflect on all of the blessings we have been given. I’m so thankful for my family, friends, and for all of you. Thank you for following along and making these recipes for your families. Your support means so much to me and I hope you have a wonderful and safe Thanksgiving holiday!
“Thanks be to God for his indescribable gift!” 2 Cor 9:15
- 1 12 lb turkey, thawed completely*
- ½ cup (1 stick) melted unsalted butter or ½ cup olive oil
- 2 tablespoons Herbes de Provence
- 2 teaspoons salt, plus more for seasoning cavity
- 1 teaspoon pepper, plus more for seasoning cavity
- ½ onion, quartered
- 1 lemon, quartered
- ½ orange, cut into chunks
- 3-4 sprigs fresh rosemary
- 4-5 garlic cloves, smashed
- ¼ cup drippings
- 2 tablespoons Corn Starch
- splash of milk (I used plain, unsweetened almond milk)
- 1-2 cups low sodium chicken/turkey broth
- salt and pepper, to taste
- salt and pepper, to taste
- Let turkey sit at room temperature about 30-60 minutes prior to cooking. After it comes to room temperature, preheat oven to 325F and place rack at the lowest level in the oven. May have to remove top rack also.
- Unwrap the turkey from its packaging and remove neck and giblets (tip: you can put them in the bottom of the roasting pan for flavorful gravy.) Drain all the juices and pat dry with paper towels. Place turkey breast side up on a rack in a roasting pan.
- Season the inside of the cavity with a generous sprinkle of salt and pepper. Place the quartered onion, lemon, orange, garlic and sprigs of rosemary into the cavity, loosely but don't over stuff. Tie the legs and tail of the turkey together with kitchen twine. Also, tuck wing tips under the body of the turkey.
- Combine the butter/oil, herbs de provence, salt and pepper in a bowl. Use a pastry brush or your hands to coat the entire turkey with the herb butter. Gently separate the skin from the breast and rub herb butter under the skin of the breast.
- Place pan on the lowest rack in the preheated oven and bake for 2¾–4 hours, or until thermometer reads 180° F in the thigh and juices run clear. You can cover breast and drumsticks loosely with foil towards the end of roasted to keep from overcooking.
- Transfer Turkey to a large platter and let rest 20-30 minutes before carving.
- Combine the drippings and cornstarch together in a small sauce pan. Place over medium heat and slowly whisk in a splash of milk. Stir in chicken broth a little at a time, adding more as the sauce thickens. Stop adding broth when you get to your desired consistency. Season with salt and pepper, if needed.