Simple Herb-Roasted Turkey

herb-roasted-turkey Antonis Achilleos


  • 1 (10–12 pound) fresh or frozen turkey, thawed
  • 1 small Vidalia or other sweet onion, roughly chopped
  • 1 celery rib, roughly chopped
  • 2 garlic cloves, chopped
  • 2 packages fresh herb blend for poultry, roughly chopped
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons unsalted butter, softened
  • 2 cups fat-free, low-sodium chicken broth
  • Additional herbs, for garnish


1. Preheat oven to 325°. Remove turkey neck and giblets; discard. Rinse turkey with cold water; pat dry. Combine onion, celery, garlic, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stuff turkey cavity with mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.

2. Place roasting rack coated with cooking spray in a roasting pan. Place turkey on rack. Brush top and sides of turkey with butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour 1 cup broth in pan.

3. Bake at 325° for 2 hours, basting every 30 minutes. Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165°. (Temperature will continue to rise when bird is resting.) Remove from oven; let rest 30 minutes before slicing. Transfer to a platter, garnish with fresh herbs, if desired, and serve.

    Prep: 15 minutes; Cook: 2 1/2 hours; Stand: 30 minutes.
  • Yield: Makes 12 servings (serving size: about 5–6 ounces turkey, skin removed)

Nutritional Information

Calories per serving: 256
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 50g
Carbohydrate per serving: 0.0g
Fiber per serving: 0.0g
Cholesterol per serving: 167mg
Iron per serving: 3mg
Sodium per serving: 207mg
Calcium per serving: 35mg