Pairing Suggestion – Reserve Chardonnay

The buttery notes of Chardonnay complement the savory flavors of herb-roasted turkey, enhancing the overall richness of the holiday centerpiece.



  • 12-15 pound whole turkey, thawed if frozen
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons mixed fresh herbs (rosemary, thyme, sage), finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cups chicken or turkey broth, for basting and gravy


1. Preheat the Oven:

Preheat your oven to 325°F (165°C).

2. Prepare the Turkey:

Remove the turkey from its packaging. Pat it dry with paper towels, both inside and out.

3. Herb Butter:

In a small bowl, mix the softened butter, chopped herbs, minced garlic, salt, and pepper. This will be your herb butter.

4. Season the Turkey:

Carefully separate the skin from the turkey breast by gently sliding your fingers under the skin. Spread a generous amount of herb butter under the skin, directly onto the breast meat.

5. Stuff the Turkey:

Place the lemon halves and quartered onion inside the turkey cavity. This adds flavor and moisture to the bird.

6. Truss the Turkey (Optional):

Truss the turkey with kitchen twine to help it cook more evenly. This step is optional but can enhance the bird’s presentation.

7. Apply Herb Butter:

Rub the remaining herb butter over the entire surface of the turkey, ensuring it’s well coated.

8. Place in Roasting Pan:

Set the turkey on a roasting rack inside a roasting pan, breast side up.

9. Roast the Turkey:

Roast the turkey in the preheated oven. Baste the turkey every 30 minutes with chicken or turkey broth to keep it moist.  Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh.

10. Rest the Turkey:

Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.

11. Make Gravy (Optional):

Use the pan drippings to make a delicious gravy. Skim off excess fat, then mix the drippings with a roux (butter and flour) and slowly add broth until you reach your desired consistency.

12. Carve and Serve:

Carve the turkey and arrange the slices on a platter. Serve with your favorite sides and enjoy your herb-roasted turkey!

This herb-roasted turkey is a flavorful and classic centerpiece for your holiday table, impressing your guests with its aromatic herbs and succulent meat.

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