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How to Prepare the Perfect Turkey

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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 officially 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.

How to Prepare the Perfect Turkey

How to Prepare the Perfect Turkey


  • 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


  1. Preheat the oven to 325°F.
  2. Completely pat the turkey dry inside and out using paper towels.
  3. Next, season the inside cavity with salt and pepper. Place the oranges, lemons and small bunches of rosemary, sage and thyme into the cavity.
  4. Fold the turkey wings behind the bird, then place it on a rack in a large roasting pan.
  5. 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.
  6. 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.
  7. Tie the turkey drums together using butcher’s twine.
  8. 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.

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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