Herb Roast Turkey
Sweet Bacon & Pecans
This herb roasted turkey is made with apples, oranges, celery, onion, and fresh herbs for a delicious flavor that is perfect for the holidays.
Prep Time 15 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 45 minutes mins
Course Main Course
Cuisine American
- 1 12- to 14-lb. fresh whole turkey neck, giblets, and organs removed
- 3 Tbsp butter at room temperature
- 3 Tbsp olive oil
- 2 Tbsp poultry seasoning
- ½ tsp each salt and ground black pepper
- 2 medium apples cored and sliced
- 2 small oranges halved and seeded
- 1 medium sweet onion peeled and sliced
- 4 celery stalks chopped
- 1 handful of fresh herbs such as rosemary, sage, and thyme
- 2 cups chicken stock
Preheat the oven to 350 degrees Fahrenheit. Place the turkey in a large baking dish fitted with a roasting rack. Pat the turkey skin dry using paper towels.
Add butter, olive oil, poultry seasoning, and salt and pepper to a mixing bowl. Stir to combine the ingredients.
Spread the butter and seasoning mixture over the turkey, lifting the skin over the breast to season the meat.
Place sliced apples, oranges, onion, and celery in the turkey cavity, along with the fresh herbs. Pour chicken stock into the bottom of the baking dish.
Cover turkey with aluminum foil. Bake for 1 hour and 30 minutes. Carefully uncover, and then continue to bake until the turkey is fully cooked, about 1 hour and 30 minutes to 2 hours longer. The internal temperature of the turkey should measure 165 degrees Fahrenheit (in the breast) and 175 degrees Fahrenheit (in the thigh) on an instant read meat thermometer.
Remove the roast turkey from the oven. Cover the turkey with a new, unsued sheet of aluminum foil. Allow the turkey to rest for 15 to 20 minutes before carving the turkey to serve.
Total baking time for the turkey should average about 3 hours to 3 hours and 30 minutes, or about 15 minutes per pound.
Whole turkey should generally be baked until the internal temperature of the turkey measures at least 165 degrees Fahrenheit in the breast and 175 degrees Fahrenheit in the thigh using an instant read meat thermometer inserted into the thickest part of the meat away from the bone.
If making a turkey with stuffing, make sure the stuffing reaches a temperature of at least 165 degrees Fahrenheit. A stuffed turkey may need longer time to cook.
Remove neck, giblets, and other organs (these are sometimes already removed and placed in a separate bag in store bought turkeys) from the turkey before cooking. These should be discarded, or they can be used to make homemade gravy.
Be sure to wash your hands with soap and water for at least 20 seconds before and after handling turkey.
Wash cutting boards, dishes, utensils, meat thermometers, countertops, and other related surfaces with hot soapy water and / or disinfectant before and directly after preparing raw turkey and in between uses. Never place cooked food or other ingredients, foods, tools, or utensils on a surface that has held raw turkey before that surface has been cleaned and disinfected.