Fundoo Times
This roasted turkey recipe uses herbs to rub and make turkey tastier. Use this method to cook your Thanksgiving Turkey this year and win the accolades for your culinary skills.

Herbal Rub Roasted Turkey

On every fourth Thursday of November, the entire America infuses in the essence of festivities, feasting, and merriment. Primarily an American festival, it is observed in other countries, though by different names and at different times. Most importantly, this holiday has become a festival of relishing assorted delicacies and meals. One amongst them is herbal rub roasted turkey. A delightful American recipe, this dish makes a perfect Thanksgiving dish for the entire family. The herbs used in the recipe will not only subtly flavor the meat, but will also enhance the pan drippings to make delectable gravy. A simple yet sophisticated recipe, herbal rub roasted turkey is sure to be the star of the Thanksgiving table. Check out the recipe of this awesomely appetizing dish in the lines below.

  • 1 (13 pound) whole fresh Turkey
  • 1 medium Onion (cut into four quarters)
  • 1 Lemon (cut into four quarters)
  • ¼ cup Vegetable Oil
  • 1 tsp Thyme (dried)
  • 1 tsp Tarragon (dried)
  • 1 tbsp Rosemary (dried)
  • 1 tsp Salt
  • ½ tsp Black Pepper (freshly ground)
  • Fill the body and neck cavity of the turkey with onion and lemon quarters.
  • Under the loose skin, put about 1 tablespoon of herb mixture, prepared by mixing oil, thyme, tarragon, rosemary, salt, and black pepper in a small bowl.
  • Rub the turkey and the cavities with rest of the herb mixture.
  • Fasten the neck skin to the back using skewers. Fold back the wings under the turkey and place the legs in the tucked position.
  • Place the prepared turkey in a large shallow roasting pan, with the breast side up.
  • Carefully insert an oven-safe thermometer into the thickest part of the turkey, preferably the thigh, ensuring that it does not touch the bone.
  • Loosely cover the turkey with aluminum foil.
  • Roast the turkey in a preheated oven at 325 °F for about 2½ hours.
  • Remove the foil and baste the bird with the juices in the pan.
  • Roast for another 30 minutes unless the thermometer reads 180 °F.
  • Remove the turkey from the oven and leave it aside for 15-20 minutes.
  • Carve and serve in a large platter with the pan gravy.