Best 9 Roast Turkey With Sage And Thyme Recipes

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Thanksgiving and Christmas are incomplete without a centerpiece dish of roast turkey. This scrumptious dish, prepared with aromatic herbs and spices, takes center stage at many holiday tables. In this article, we will present two delectable recipes for roast turkey: one featuring a classic combination of sage and thyme, and the other showcasing a flavorful blend of rosemary, garlic, and lemon. Both recipes provide step-by-step instructions to guide you through the process of preparing and roasting a succulent and flavorful turkey. Additionally, we will share some expert tips and tricks to ensure that your turkey turns out perfectly golden brown and juicy. Whether you are a seasoned cook or a novice in the kitchen, these recipes will help you create a mouthwatering roast turkey that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

JUICY HERB-ROASTED TURKEY



Juicy Herb-Roasted Turkey image

Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!- Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 18 servings.

Number Of Ingredients 11

8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
1/2 cup olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips

Steps:

  • Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.

Nutrition Facts : Calories 466 calories, Fat 25g fat (6g saturated fat), Cholesterol 191mg cholesterol, Sodium 266mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.

HERBED ROASTED TURKEY



Herbed Roasted Turkey image

This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 10

1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
1/2 cup chopped parsley
1 tablespoon chopped fresh rosemary, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
8 cloves garlic, finely chopped (3 tablespoons)
5 tablespoons olive oil
Coarse salt and ground pepper
2 lemons, poked all over with a fork
1 quart apple cider

Steps:

  • Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
  • Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
  • In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
  • Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
  • Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

Nutrition Facts : Calories 728 g, Fat 38 g, Protein 89 g

THYME ROASTED TURKEY



Thyme Roasted Turkey image

It's easy for flavors to get lost when using too many seasonings together. When in doubt, a simple combination of butter and fresh thyme captures the essence of Thanksgiving for a classic turkey dinner. -Alma Winberry, Great Falls, Montana

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 12 servings.

Number Of Ingredients 5

1/3 cup unsalted butter, softened
3 tablespoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (12 to 14 pounds)

Steps:

  • In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining butter mixture. Tuck wings under turkey; tie drumsticks together., Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Discard toothpicks. Cover and let stand for 20 minutes before carving.

Nutrition Facts :

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY



Thanksgiving Pioneer-Style Herb Roasted Turkey image

Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 5h35m

Yield 8 servings

Number Of Ingredients 19

1 (17-pound) whole fresh turkey, rinsed well and patted dry
1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock, divided, plus more if needed for gravy
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
4 cups sage-infused stock
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Steps:

  • For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
  • Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
  • Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
  • For the sage gravy:
  • Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

OVEN ROASTED TURKEY WITH SAGE BUTTER



Oven Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 16

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
2 tablespoons butter
2 onions, chopped
Handful fresh sage leaves, chopped
6 large cornmeal muffins, cubed
Salt and freshly ground black pepper
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

  • Preheat the oven to 375 degrees F and remove the top rack of the oven.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
  • Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
  • Combine all ingredients.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

ROSEMARY ROASTED TURKEY



Rosemary Roasted Turkey image

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 8

¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  • Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg

SAGE AND GARLIC ROAST TURKEY



Sage and Garlic Roast Turkey image

Sage and poultry are perfect partners. You can get this turkey in the oven in a mere 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 12

Number Of Ingredients 10

12- to 14-lb turkey, thawed if frozen
2 tablespoons butter or margarine, melted
1 1/2 teaspoons parsley flakes
1 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon coarse ground pepper
1 cup water
Fresh sage and small apples, if desired

Steps:

  • Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In small bowl, mix remaining ingredients except water, fresh sage and apples.
  • On rack in shallow roasting pan, place turkey, breast side up. Brush with butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
  • Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.

Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 150 mg, Fat 1, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 1 g

ROAST TURKEY WITH SAGE AND THYME



Roast Turkey With Sage and Thyme image

Make and share this Roast Turkey With Sage and Thyme recipe from Food.com.

Provided by KittyKitty

Categories     Whole Turkey

Time 4h30m

Yield 1 14 lb. turkey, 12 serving(s)

Number Of Ingredients 11

1 (14 lb) frozen whole turkey, thawed (can use fresh turkey)
1/4 cup butter, softened and divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh sage leaf
4 fresh thyme sprigs
1 pears or 1 apple, halved
2 celery ribs, halved
1 large onion, halved
2 garlic cloves, peeled
fresh sage leaves or fresh thyme sprig

Steps:

  • Remove and discard giblets and neck from turkey. Rinse turkey with cold water, and pat dry with paper towels.
  • Loosen skin from turkey breast without totally detaching skin( sort of make a pocket). Stir together 2 tablespoons, butter, salt and pepper. Rub butter mixture evenly over turkey breast under skin. Carefully place sage leaves and thyme sprigs evenly on each side of breat under skin. Replace skin.
  • Place pear halves, celery, onion, and garlic inside cavity. Place turkey breast side up, on a lightly greased wire rack in an aluminum foil lined shallow roasting pan. Rub entire turkey evenly with remaining 2 tablespoons butter.
  • Bake at 325F for 2 hours and 45 minutes to 3 hours and 30 minutes or until a meat thermometer inserted in thigh reads 180°F Basting turkey every 30 minutes with pan drippings. (Prevent overcooking by checking for doneness after 2 hours)Remove turkey from roasting pan, and let sand 20 minutes before slicing. Garnish.

Nutrition Facts : Calories 671.8, Fat 35, SaturatedFat 11.2, Cholesterol 273.6, Sodium 388.6, Carbohydrate 4.6, Fiber 0.9, Sugar 2.5, Protein 79.4

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY



Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

Tips:

  • Thaw the turkey properly: Allow the turkey to thaw in the refrigerator for 4-5 days, or thaw it in a sink of cold water for 30 minutes per pound.
  • Use a roasting pan with a rack: This will allow the turkey to cook evenly and prevent it from sticking to the bottom of the pan.
  • Season the turkey inside and out: Use a combination of salt, pepper, garlic powder, onion powder, and dried herbs like sage and thyme.
  • Stuff the turkey loosely: If you're stuffing the turkey, do so loosely so that the stuffing can expand as it cooks.
  • Roast the turkey at a high temperature: Start by roasting the turkey at 450°F for 30 minutes, then reduce the temperature to 325°F and continue roasting until the turkey is cooked through.
  • Use a meat thermometer to check the temperature: The turkey is cooked when the internal temperature reaches 165°F in the thickest part of the thigh.
  • Let the turkey rest before carving: Let the turkey rest for 15-20 minutes before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Roasting a turkey can be a daunting task, but by following these tips, you can ensure that your turkey turns out perfectly cooked and moist. Be sure to thaw the turkey properly, season it generously, and cook it to the correct temperature. With a little practice, you'll be able to roast a turkey that your family and friends will love.

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