A golden, aromatic roast turkey infused with fresh herbs, citrus zest, and a hint of white wine. Perfect por Thanksgiving season.
This Herb-Butter Roasted Turkey is a stunning centerpiece that delivers both elegance and comforting flavor. Fresh herbs, citrus zest, and rich butter come together to create a beautifully golden, aromatic bird that’s tender and juicy in every bite. A medley of roasted vegetables forms the perfect base, while a splash of white wine infuses the meat with subtle depth. Finished with a silky, savory sauce made from its own drippings, this recipe turns a simple roast into a memorable feast — ideal for holidays, special gatherings, or any occasion that calls for something truly impressive.
Ingredients
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1 whole turkey without giblets or neck (approximately 12 to 14 pounds).
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1 garlic head, cut in half.
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3 bay leaves + more for decorating.
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1 onion, cut in half.
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½ bottle of white wine.
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4 carrots coarsely chopped.
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6-8 shallots cut in half.
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1 sage twig for flavor + more for decorating.
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1 thyme sprigs for flavor + more for decorating.
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2 sticks of unsalted butter, at room temperature
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3 tablespoons sage, finely chopped.
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3 tablespoons thyme, finely chopped.
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3 tablespoons flat-leaf parsley, finely chopped.
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1 lemon zest.
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3 tablespoons salt.
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1 teaspoon ground pepper.
Dazzled your family and friends with a delicious roasted turkey and enjoy Thanksgiving with fresh herbs and unique flavors.
Instructions
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Preheat the oven:
⏱ Preheat the oven to 350º F and place the rack in the lowest position. -
Prepare the herbal butter:
Combine butter with sage, thyme, parsley, lemon zest, salt and pepper until everything is fully incorporated. -
Prepare the turkey:
Place the turkey upside down and carefully separate the skin from the breasts (a spatula might be helpful for this). Apply most of the butter under the skin, rubbing the meat well and spreading it on the whole surface. -
Prepare the roasting base:
Place the carrots, shallots and half a garlic head on a baking sheet. Place the turkey on top of the vegetables, or on a rack. -
Flavor it inside:
Fill the turkey’s cavity with the cut onion, the remaining garlic head and a handful of herbs (thyme, sage and bay leaf). Tie the legs and pour half the bottle of white wine in the cavity. Place in the oven. -
Roast:
Start roasting at 350º F for 3 hours. Every half an hour, baste it with its drippings and check that it is not browning too much. If this is the case, you may cover it with foil. Then increase the temperature to 400º F for 15 to 30 minutes. When the internal temperature (from the breast) reaches 160º F, the turkey will be ready. (Cooking time may vary according to the turkey’s size). -
Final touch and decoration:
Remove the turkey from the oven and let it rest for at least 30 minutes covered with foil. Then transfer it to the serving platter. Remove the herbs and vegetables from the inside. Replace them with fresh herbs for decorating. -
Rest and serve:
Serve with the sauce and enjoy.Flavor Tip
When you remove the turkey from the oven, collect the drippings that are left on the baking sheet, as well as the onions and half of the carrots. Remove the garlic. Place them in a blender and add salt and pepper to taste. Blend for a minute. Strain it, heat it in a pot, and you will have a delicious sauce for serving with the turkey.
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