Learn how to properly cook a whole roasted turkey covered and stuffed with fresh herbs for an incredibly tasty entrée this holiday season.
Why You’ll Love this Recipe
- Heinen’s fresh Two Brothers Turkey is offically CARE Certified just like all of Heinen’s beef, pork and chicken. It comes to us fresh, never frozen, from our trusted partner in Pennsylvania.
- The flavors are amazing! Bunches of fresh rosemary, sage and thyme complement the orange and lemon that is stuffed inside the turkey.
- The easy-to-prepare herb butter mixture that covers the whole turkey really elevates this holiday entrée.
- This turkey is so easy to carve! Check out my tutorial: How to Carve a Turkey like a Pro.
- Cook time:
- Prep time:
- Total time:
- 8 to 10
- 1, 14-16 lb. Two Brothers CARE Certified fresh turkey, giblets removed
- 1 orange, sliced in half
- 2 lemons, sliced in half
- 1 small bunch fresh rosemary
- 1 small bunch fresh sage
- 1 small bunch fresh thyme
- 3 sticks Heinen's unsalted butter, softened
- 2 Tbsp. fresh rosemary, minced
- 2 Tbsp. fresh sage, minced
- 2 Tbsp. fresh thyme, minced
- 6 garlic cloves, finely minced
- Optional yellow onion, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped (optional)
- 3 ribs of celery, roughly chopped (optional)
- Salt and pepper, to taste
- Preheat the oven to 325°F.
- Completely pat the turkey dry inside and out using paper towels.
- Next, season the inside cavity with salt and pepper. Place the oranges, lemons and small bunches of rosemary, sage and thyme into the cavity.
- Fold the turkey wings behind the bird, then place it on a rack in a large roasting pan.
- In a medium-size bowl, mix together the butter, minced fresh rosemary, sage, thyme, garlic, salt and pepper until combined. Ensure this mixture is extremely flavorful and well-seasoned.
- Evenly spread the herb butter around the turkey skin. Also, lift up the skin and place a good amount of the herb butter under the skin.
- Tie the turkey drums together using butcher’s twine.
- Add the optional onions, celery and carrots into the bottom of the pan and place on the bottom rack in the oven. Cook at 325°F for 3-3 1/2 hours or 15-17 minutes per pound. It should be browned on the outside and read 165°F internally in the thickest part of the turkey.
Note: If you notice that the turkey is turning brown too quickly, you can place a loose sheet of aluminum foil on top while it cooks in the oven.