Alternative Easter Herb-Roasted Turkey (Printable)
A succulent herb-roasted turkey with aromatic herbs and rich gravy, ideal for a festive Easter dinner.
# What You Need:
→ Turkey
01 - 1 whole turkey (10-12 lbs), thawed if frozen
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Butter
04 - ½ cup unsalted butter, softened
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 2 tablespoons fresh thyme, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - Zest of 1 lemon
→ Aromatic Stuffing
10 - 1 lemon, quartered
11 - 1 onion, quartered
12 - 2 celery stalks, cut into chunks
13 - 1 carrot, cut into chunks
→ Gravy
14 - Turkey drippings from roasting pan
15 - 2 cups chicken or turkey broth
16 - ¼ cup all-purpose flour
17 - Salt and pepper, to taste
# How To Make It:
01 - Preheat your oven to 350°F (175°C).
02 - Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.
03 - In a bowl, mix the softened butter, garlic, rosemary, thyme, parsley, and lemon zest until well combined.
04 - Gently loosen the skin over the turkey breast and legs. Rub half the herb butter under the skin, and the remaining butter all over the outside of the turkey.
05 - Season the turkey generously inside and out with salt and pepper.
06 - Fill the cavity with lemon quarters, onion quarters, celery chunks, and carrot pieces for added moisture and flavor.
07 - Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking.
08 - Place the turkey breast-side up on a rack in a large roasting pan. Brush the skin with olive oil.
09 - Roast for 2 to 2½ hours (approximately 13-15 minutes per pound), basting with pan juices every 45 minutes. If the breast browns too quickly, tent loosely with aluminum foil.
10 - The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
11 - Transfer the turkey to a cutting board, cover loosely with foil, and let rest for 20-30 minutes before carving to allow juices to redistribute.
12 - Skim excess fat from the pan drippings. Place the roasting pan over medium heat, add flour, and cook for 2 minutes while stirring constantly to create a roux.
13 - Gradually whisk in broth, stirring until smooth. Simmer until thickened to desired consistency. Season with salt and pepper to taste.
# Expert Suggestions:
01 -
- The herb butter under the skin keeps the breast meat impossibly juicy while creating this golden, fragrant crust that makes the whole house smell amazing
- Its surprisingly forgiving and easier than youd think, plus the built-in gravy means zero stress at serving time
02 -
- A meat thermometer is absolutely non-negotiable—guessing doneness leads to dry meat or undercooked poultry
- Letting the turkey rest is the step everyone rushes, but those 20 minutes make the difference between juicy and dry meat
03 -
- Room temperature butter is essential for getting it under the skin without tearing
- Warm the roasting pan with hot water before adding drippings to prevent lumpy gravy