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Roast Turkey with Aromatic Fresh Herbs and Butter

8 servings
Dinner

Characteristics

No Added Sugars

Nutritional Facts Per Serving

565
Calories
67.9 g
Protein
3.7 g
Carbs
0.3 g
Fibre
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 565
  • Fat 28.7 g
    • Saturated   8.7 g
    • + Trans 
  • Cholesterol 205 mg
  • Sodium   503 mg
  • Carbohydrate 3.7 g
    • Fibre   0.3 g
    • Sugars  
  • Protein 67.9 g
    • Vitamin A 3 %
    • Vitamin C 0 %
    • Calcium 7 %
    • Iron 36 %

Method

  1. Preheat the oven to 325°F. Place the turkey in a roasting pan. Remove the neck and innards from the cavity. Place the neck in the roasting pan and discard the innards unless you want—and know how— to use them. Tie the legs together with string; fold and tuck the wings under the body. 
  2. Combine the butter and half the herbs in a bowl. Brush on the skin of the turkey; season with salt and pepper. Roast the turkey uncovered for 1 1⁄2 hours, and then give the roasting pan a 180-degree turn. Roast the turkey another 30 minutes, and then baste with pan juices and sprinkle with remaining fresh herbs. Roast the turkey another 45 minutes. 
  3. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices again and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer the turkey and neck to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes. 
  4. To make the gravy, skim the fat from the pan drippings. Place the pan over medium-high heat. Add 3 cups of the stock and bring to a boil. Place the flour and the remaining 1⁄2 cup stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.

Recipe Optons: Try the sage and pepper coating on a roasting chicken; reduce the amounts used by about half. Use other herbs, such as rosemary or thyme, instead of the rosemary.

Serving Suggestions

Serve the turkey with a favourite green vegetable; Baby Carrots with Maple, Ginger and Cinnamon; Buttermilk-Mashed Yukon Gold Potatoes; and Citrus Cranberry Sauce. You will find recipes for the latter three dishes in our website recipe collection.

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