Best 2 Herb Glazed Roasted Turkey Recipes

Indulge in a culinary masterpiece with our Herb-Glazed Roasted Turkey, a centerpiece that will elevate any special occasion. This succulent dish boasts tender and flavorful turkey meat, infused with a symphony of aromatic herbs and spices.

Our collection of recipes takes you on a culinary journey, offering variations such as the classic Herb-Glazed Roasted Turkey, a Garlic Herb Butter Roasted Turkey that adds a savory twist, and a Honey Herb Roasted Turkey for those who prefer a touch of sweetness.

Each recipe is meticulously crafted to ensure a perfectly roasted turkey that steals the show at your dinner table. Detailed instructions guide you through every step, from preparing the turkey to achieving the perfect golden-brown glaze. We've included helpful tips and tricks to guarantee a moist and juicy turkey, ensuring a memorable dining experience.

Whether you're a seasoned cook or a novice in the kitchen, our Herb-Glazed Roasted Turkey recipes provide the guidance and inspiration you need to create a dish that will delight your family and friends. Join us on this culinary adventure, and let the tantalizing aromas of roasted turkey fill your home.

Here are our top 2 tried and tested recipes!

HERB-GLAZED ROASTED TURKEY

Herb-Glazed Roasted Turkey image

The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.

Provided by lovestocook

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 12

Ingredients

1 (16 pound) whole turkey, neck and giblets removed
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground thyme
1 cup honey
½ cup melted butter
2 teaspoons dried sage leaves
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g

ROASTED HERB TURKEY BREASTS WITH GLAZED ONIONS

Roasted Herb Turkey Breasts with Glazed Onions image

Turkey breast is roasted with an herbed butter and served with balsamic-glazed cippolini onions.

Provided by Food Network Kitchen

Time 1h25m

Yield 4-6

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter, at room temperature
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
One 2 1/2-pound skin-on, bone-in turkey breast
1 pound cippolini, peeled and halved
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it.
Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper.
Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper.
Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper.
Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing.
To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley.

Tips:

Choose the Right Turkey: Opt for a fresh or thawed turkey that is free of blemishes. For a juicier bird, select one with a higher fat content (8-10%).
Proper Thawing: Ensure the turkey is completely thawed before cooking. Thaw it in the refrigerator for 24 hours per 4-5 pounds of weight or use the cold water method (submerged in a cold water bath, changing the water every 30 minutes).
Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Rinse the bird inside and out with cold water and pat dry with paper towels.
Season the Turkey: Rub the herb butter or olive oil mixture all over the turkey, including under the skin. Sprinkle salt and pepper generously inside and out.
Roast the Turkey: Place the turkey breast-side up on a roasting rack in a roasting pan. Cover the pan loosely with foil and roast at 325°F (165°C) for the recommended time based on the turkey's weight.
Baste the Turkey: Every 30-45 minutes, baste the turkey with the pan juices to keep it moist and flavorful. Alternatively, you can use a self-basting turkey bag.
Check the Temperature: Insert a meat thermometer into the thickest part of the thigh, ensuring it doesn't touch the bone. The internal temperature should reach 165°F (74°C) for a safe and fully cooked turkey.
Let the Turkey Rest: Once cooked, remove the turkey from the oven and let it rest, tented with foil, for at least 20 minutes before carving. This allows the juices to redistribute for a more tender and flavorful meat.

Conclusion:

With careful preparation, proper cooking techniques, and attention to detail, you can achieve a perfectly roasted turkey that is moist, flavorful, and golden-brown. Whether you choose the herb-glazed, maple-glazed, or citrus-herb-glazed recipe, you'll have a delicious and impressive centerpiece for your holiday feast. Remember to plan ahead, thaw the turkey properly, season it generously, baste it regularly, and let it rest before carving. With these tips and tricks, you'll be able to impress your family and friends with a perfectly roasted turkey that will make your holiday dinner a memorable one.