Fresh Herbs and Spices Roasted Turkey is the ultimate Turkey Recipe using my Fresh Herbs, and Spices Blend for Poultry. I have made my Fresh Herbs and Spices Roasted Turkey several times, and it is always a hit.
The key is to let the bird marinate as long as you can so the flavors of the herbs and spices can penetrate the turkey. Also, you can gently lift the skin to add more spice blend. This is a neat trick to get more flavor.
A few tips and notes about making Herbs Roasted Turkey
This turkey is large, and if you prefer to cook a smaller bird, you can reduce the spice mixture. The same combination of spices can also be used for any poultry and game. One of my favorites is Capon. It is a pricey bird, but the fresh herbs and spices compliment this pricey bird.
If you like lots of bold flavors without using too much of that powdery stuff, use my herbs and spices mixture. You can even say that you came up with the recipe all by yourself. But beware! This recipe is for a 14-15 pound Turkey.
You will also need a good roaster to roast the bird. I would recommend buying a roaster with a rack. The rack makes it easier to lift the bird for basting and roasting.
Don’t be an instant weightlifter on Thanksgiving Day. Have someone around to help you carry this large bird.
- 1 – 14-15 pounds whole turkey
- 3 limes
- 12 garlic cloves
- 4 scallions chopped
- 1 large white onion
- 1 tablespoon ground thyme
- 1 teaspoon ground cloves
- 1/2 cup fresh parsley chopped
- 1 cup fresh marjoram chopped
- 1/2 cup fresh tarragon chopped
- 1/2 cup fresh oregano chopped
- 1/2 cup fresh sage chopped
- 1/2 cup fresh rosemary chopped
- 1/2 cup extra virgin olive oil
- 4 tablespoon kosher salt
- 2 tablespoons black pepper
- 1 cup fresh lime juice
- 1 small habanero or scotch bonnet pepper (seeds and membrane removed – if preferred)
- Clean turkey inside and out with limes, rubbing the limes halves and squeezing out the juice on the bird. Rinse with cold water and pat dry.
- In a food processor, add all fresh herbs, spices, oil, and fresh lime juice. Blend/pulse until smooth.
- Place turkey in a large turkey bag or a large container with a cover. Pour marinade over turkey and rub the mixture inside and out. Add the marinade carefully under the skin of the turkey breast as well. Cover or close bag. Place in a refrigerator to marinate at least 12 – 16 hours.
- Remove turkey from refrigerator and bring to room temperature. Preheat oven to 325 degree Fahrenheit. Remove turkey from marinade and remove any excess spice on the bird. Place on roasting pan with rack and rub turkey with enough butter and oil to cover entire bird. Cover with roasting pan lid or aluminum foil and place in oven. Roast covered for 3 1/2 hours and 1 hour uncovered. Cooking time may be slightly different; please follow cooking direction on packaging. Turkey may need an extra 15 to 25 minutes to perfectly roast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.