Roasted Herb Turkey

Laurie Wolf, Photography by Anastassios Mentis

roasted herb turkey

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Makes 8 servings

1 14-15 pound turkey, cleaned and patted dry

2 teaspoons kosher salt

2 teaspoons black pepper

½ cup mixed fresh herbs, including Italian

Parsley, thyme, sage, and rosemary, chopped

1 small onion, peeled and cut in quarters

½ lemon, cut in half

½ orange, cut in half

1-1½ cups low-sodium chicken stock

Have a healthier Thanksgiving by using seasonal ingredients.


1. Preheat oven to 350°F.

2. Place the turkey on your work surface.

3. Rub the turkey with the olive oil and sprinkle with the salt and pepper.

4. Take half the herbs and stuff them under the skin of the turkey over the breast, gently lifting the skin and spreading them out as much as possible.

5. Stuff the second half of the herbs in the cavity of the turkey along with the onion, lemon, and orange. (If all the onion and fruit doesn’t fit, save to place in the pan with the turkey.)

6. Fold the neck skin under the body of the turkey. Tie the drumsticks together with kitchen twine.

7. Place the turkey on a roasting rack in a pan and place in the oven. Pour the stock into the pan. Cook the turkey for 90 minutes and rotate the pan. Baste with the drippings in the pan.

8. Cook another 90 minutes, basting every 20 minutes. (If the liquid evaporates, add water.) The turkey is done when a thermometer registers 170°F.

9. Remove turkey from oven and allow to rest, covered with foil, for another 30 minutes.

10. Remove the string from the turkey and remove the legs and wings. Carve and enjoy!

Per Serving:

Calories: 216

Carbohydrates: 3 g

Fat: 6 g

Protein: 36 g

Fiber: 1 g