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Thanksgiving Herb Roasted Turkey on a cutting board

Herb Roasted Turkey with Gravy

This easy Herb Roasted Turkey recipe is perfect for Thanksgiving! Check out all of my tips on the best herbs for cooking turkey.
Prep Time 45 minutes
Cook Time 3 hours 45 minutes
Total Time 1 day 4 hours 30 minutes
Servings 8
Author Jacqueline


  • Brine:1 cup kosher salt
  • ½ cup brown sugar
  • Water
  • 2 oven roasting bags
  • Turkey:15 pound turkey
  • 1 cup butter room temperature
  • 1 tablespoon minced garlic
  • 1/3 cup chopped parsley
  • 2 tablespoons sage
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 1 tablespoon rosemary
  • Gravy:1 cup fat from roasted turkey
  • 1 cup flour
  • 6 cups turkey drippings and
  • chicken stock


  • 1. In a saucepan, bring the salt, sugar and 4 cups water to a boil. Stir
  • until the salt and sugar are dissolved. Remove from heat and set
  • aside to room temperature.
  • 2. Double layer the oven bags. Place cleaned turkey inside the bag,
  • then pour in brine and 12 cups ice water. Place in cooler or
  • roasting pan in fridge for 18-24 hours.
  • 3. Rinse the turkey well and dry with paper towels. Mix the butter,
  • garlic, herbs and salt together. Rub all over outside of turkey, then
  • use your hand to create a pocket between the skin and the meat.
  • Rub butter under skin.
  • 4. Preheat the oven to 325 F. Roast for about 15 minutes per pound,
  • or until a meat thermometer reads 165 in the breast or 180 in the
  • thigh. Baste every 45 minutes or so, and cover with foil if it
  • becomes too brown.
  • 5. Remove from the oven and move to a carving board to rest for 15
  • minutes while you make gravy.
  • 6. Pour all the drippings from the pan into a gravy separator. Pour 1
  • cup of turkey fat back into the roasting pan and set over medium
  • heat on the stove. Whisk in the flour and cook for 2-3 minutes.
  • Slowly whisk in the turkey juices and chicken stock until no lumps
  • remain. Simmer until desired thickness is reached.