Tested till perfect Herbed Roast Turkey
Herbed Roast Turkey
Photography by Jeff Coulson/TC Media

Herbed Roast Turkey

Roast turkey infused with fresh herbs has a classic flavour that all of your guests will enjoy. Use any combination of herbs you like. If the turkey starts to brown too quickly, just cover it lightly with foil as soon as it reaches the colour you're after.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe3 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 1 hour
  • Total time 4-1/2 hours
  • Portion size 16 to 18 servings


  • 1 1turkey, (7 to 9 kg)
  • 10 10parsley stems
  • 5 sprigs 5sprigsfresh thyme
  • 3 sprigs 3sprigsfresh tarragon
  • 1 1lemonlemons, quartered
  • 3/4 cup 3/4cupdry white wine
  • 1-1/2 cups 1-1/2cupssodium-reduced chicken broth
  • 1/3 cup 1/3cupall-purpose flour

Herbed Oil:

  • 1/4 cup 1/4cupfresh tarragon leaffresh tarragon leaves
  • 1/4 cup 1/4cupfresh parsley leaves
  • 5 sprigs 5sprigsfresh thyme
  • 3 tbsp 3tbspolive oil
  • 1 tbsp 1tbspbutter, melted
  • 2 2cloves garlic, grated
  • 1 tbsp 1tbspgrated lemon zest
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspeach salt and pepper
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Herbed Oil: In bowl, combine tarragon, parsley, thyme and oil. With muddler or back of wooden spoon, muddle until leaves are bruised and fragrant, about 1 minute. Let stand for 10 minutes.

Remove herbs, squeezing out as much oil as possible; set herbs aside. Whisk butter, garlic, lemon zest, lemon juice, salt and pepper into oil. Remove giblets and neck from turkey; place turkey neck in roasting pan. Twist wings under back. Fill cavity with parsley, thyme, tarragon, lemon and reserved muddled herbs. Place turkey, breast side up, on rack in roasting pan. Rub all over with herbed oil.

Roast in 325 F (160 C) oven, basting every 45 minutes, until instant-read thermometer inserted in thickest part of breast reads 170 F (77 C), about 3-1/2 hours. Using tongs, gently tip turkey and pour liquid from cavity into roasting pan. Transfer turkey to platter; tent loosely with foil and let stand for 30 minutes before carving.

Meanwhile, discard turkey neck; pour liquid from roasting pan into heatproof bowl. Skim off fat; set aside. Stir wine into roasting pan; bring to boil over medium-high heat. Boil for 1 minute, scraping up any browned bits. Whisk broth with flour until smooth; stir into roasting pan along with reserved liquid and 1 cup water. Bring to boil; reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain into gravy dish; serve with turkey.

Nutritional Information per each of 18 servings: about

cal 290 pro 56g total fat 12g sat. fat 3g
carb 2g dietary fibre 0 sugar 0 chol 184mg
sodium 271mg potassium 760mg


calcium 2 iron 9 vit A 1 vit C 3
folate 10
This recipe is featured on How to have the best Thanksgiving ever
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