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Thanksgiving Herb Crusted Roasted Turkey

Thanksgiving Roasted Turkey

Thanksgiving has always been one of my favorite holidays. It’s by far the best eating holiday. I love everything turkey, dressing, yams and mashed potatoes with gravy. My mouth is literally watering thinking about all this yummy food. I also love all the family getting together, I am very lucky my mother in law has always invited my parents over to her house so I never have to choose where to go, I get all them in one place, minus a few but for the most part everyone. One day I hope to start hosting at my house because I love preparing food for family and decorating my house.

I was so nervous to make my first turkey because you hear horror stories of them being too dry or not cooked enough. I watched lots of videos online and finally came up with one that I liked and I knew that I could do. Alton Brown does an excellent job of explaining the steps, here is the video I watched to help me with my first turkey. I did not brine my turkey like he did but I roasted it for 30 minutes before covering with foil and it turned the most beautiful brown color. You can follow my steps or make your own revisions as you go, but cook it with love and you family will be very thankful for this lovely bird at dinner.

This turkey I made for Christmas 2011 before I started my blog, so I barely have any pictures but I really wanted to get this recipe and method on here for any other first timers this Thanksgiving.

Thanksgiving Herb Crusted Roasted Turkey Recipe

Serves 12
Prep time 15 minutes
Cook time 2 hours, 30 minutes
Total time 2 hours, 45 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Thanksgiving
Website Food Network
This roasted herb crust turkey is great for Thanksgiving and Christmas. has lots of Holiday recipes.


  • 14-16lb young turkey (fresh or frozen)


  • 1 red apple (sliced)
  • 1/2 onion (sliced)
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 sage leaves
  • canola oil

Herb Crust

  • 1 bunch rosemary (finely chopped)
  • 1 bunch sage (finely chopped)
  • 1 stick butter (room temperature)
  • kosher salt


Step 1
Preheat oven to 500 degrees F.
Step 2
Remove insides (discard unless you have another recipe that calls for those) Rinse and pat dry the thawed bird. Place the bird on roasting rack breast side up.
Step 3
Cut your piece of foil before cooking it. Then it's pre-measured for when you need it.
Step 4
Combine the apple, onion, cinnamon stick and 1 cup of water in microwave in a microwave safe dish and cook on high for 5 minutes. Add the steeped aromatics to the turkeys cavity along with the roasemary and sage. Tuck the wings under the bird.
Step 5
Combine the butter, rosemary and sage. Season with salt to taste. Rub under the skin and massage on top of the skin. You can add a little canola oil on the outside if you want. Tie the legs with butchers twine.
Step 6
Roast the turkey for 30 minutes at 500 degrees F. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. (I did not have one so I checked with my meat thermometer at the 2 hour mark and let it cook a little bit longer) A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Step 7
I prefer to cut the whole breast off in one big piece then slice that. Then every slice will get the herbed crust.
Thanksgiving Roasted Turkey