It’s turkey month — at least here in the United States — and Thanksgiving brings the turkey front and center. I want to share a show-stopping recipe this year that’s easy to prepare and bursting with herb-forward flavor.
This Sage Rosemary Turkey features a homemade herb-salt rub you can make in advance. If you prefer, you can substitute pre-made dried herbs, but fresh herbs from the market or your garden will give the best aroma and flavor when available.
My neighbor Cindy created this recipe. She’s an excellent cook with a garden full of sage and rosemary, and she put this together for our family. The result is truly amazing.
One technique that elevates the turkey is placing the herb butter and rub between the skin and the breast meat before roasting. The skin helps hold the seasoning close to the meat so the flavors seep in and every slice is flavorful and juicy.
This bird will make a memorable centerpiece for your Thanksgiving table.
- 12 lb. turkey
- Salt Herb Blend
- 1/2 cup fresh sage
- 1/2 cup fresh rosemary
- 1/2 cup coarse sea salt
- Remaining Herb Rub ingredients
- 1/4 cup soft butter
- 2 teaspoons minced garlic
- 1 teaspoon thyme
- Remaining ingredients
- Freshly ground pepper, to taste
- 1/8 cup cold butter, cut into pieces
- Preheat the oven to 250°F (120°C).
- Spread the fresh herbs evenly on a baking sheet.
- Dry the herbs in the oven at 250°F for about 4 hours, until fully dry.
- When the herbs are dry, combine them with the coarse sea salt in a food processor and pulse to your desired texture to make the blended herb salt.
- Remove the neck and giblets from the turkey and rinse if you prefer; pat the turkey dry thoroughly with paper towels.
- Place the turkey on a rack set in a roasting pan.
- Gently separate the skin from the breast meat by slipping your hand between skin and meat to create pockets for the herb butter.
- In a small bowl, mix the 1/4 cup softened butter with 2 tablespoons of the blended herb salt, the minced garlic, and the thyme. Spread this mixture under the skin over the breast meat.
- Sprinkle pepper across the entire turkey to taste.
- Dot the turkey with the 1/8 cup cold butter pieces across the top to encourage browning and add richness.
- Place the turkey in a roasting bag and follow the bag manufacturer’s instructions for use.
- Roast the turkey at 325°F (165°C) for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
- When about 30 minutes of cooking time remain, cut the top of the roasting bag open so the turkey can brown. Continue roasting until fully cooked, basting occasionally with pan juices.
- Remove the turkey from the oven and let it rest for 30 minutes before carving to allow the juices to redistribute.
Enjoy!