HOMECOOKPICKS RECIPES

Herb-Roasted Thanksgiving Turkey

High-proteinLow-carbKeto-friendlyDairy-freeGluten-free
Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

Nutrition-label version: Nutrition is an estimate for 150 g cooked skinless turkey meat plus 1/12 of the oil and seasoning, not 1/12 of the whole bird by weight. Skin, gravy, giblets and additional leftovers are excluded. The 12–14 lb purchase size includes bones and can yield additional meat. Do not scale the whole bird proportionally; choose size using the turkey guide. Plain roasted turkey is the USDA reference.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

A straightforward unstuffed roast turkey with olive oil, thyme and rosemary. The method keeps the seasoning simple and puts thermometer checks ahead of the clock.

Prep: 25 min Cook: 225 min Rest / rise / chill: 30 min Approx. total: 4 hr 40 min Serves 12 Easy

Timing is approximate; see instructions for prepared-ingredient assumptions.

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Herb-Roasted Thanksgiving Turkey — finished-dish illustration

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LET’S GET COOKING

Herb-Roasted Thanksgiving Turkey

12 servings
servings

Original recipe: 12 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

Check off ingredients as you go.

Instructions

  1. Prepare the oven and bird

    Heat the oven to 325°F (163°C). Put a rack in a sturdy roasting pan. Remove packaging, neck and giblets from both cavities. Do not wash the turkey. Pat dry with paper towels, discard them and wash hands. Place breast-side up on the rack.

    Tip: This method is for a fully thawed, unstuffed bird. Thawing time is additional.

  2. Season

    Mix oil, salt, thyme, rosemary and pepper. Rub over the skin. Keep the cavity empty. Tuck wing tips under if they move easily. Wash hands and clean surfaces that touched raw poultry.

    Tip: If using an enhanced or pre-brined turkey, omit the added salt and follow its label; nutrition will differ.

  3. Roast and monitor

    Roast uncovered. A 12–14 lb unstuffed bird typically needs about 3 to 3 3/4 hours, but ovens and birds vary. Begin checking near 2 3/4 hours. If the breast browns too quickly, loosely shield it with foil and continue cooking.

    Tip: The listed cook time is a planning estimate, not a doneness test. Avoid repeatedly opening the oven to baste.

  4. Check three places

    Use a food thermometer in the thickest breast and innermost thigh and wing, without touching bone. All must reach at least 165°F (74°C). Check both sides and continue roasting if any reading is below that temperature.

    Tip: A pop-up timer, clear juices or brown skin cannot replace thermometer checks.

  5. Rest, carve and store

    Rest about 20–30 minutes before carving. Remove legs and thighs, then remove each breast half from the bone and slice across the grain. Serve portions of meat, reserving the remaining meat promptly for leftovers.

    Tip: Refrigerate carved meat in shallow containers within 2 hours of cooking; resting and serving time count toward this window.

A LITTLE EXTRA HELP

Recipe tips & helpful notes

Want a little more guidance? Explore the extra notes below for context and advice to help you get more from this recipe.

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Original recipe

Estimated nutrition per serving · 150 g cooked skinless turkey meat plus 1/12 of the oil and seasoning

Calories
260 kcal
Protein
43.6 g
Carbs
0.3 g
Fat
8 g
Fiber
0.2 g

Nutrition is an estimate for 150 g cooked skinless turkey meat plus 1/12 of the oil and seasoning, not 1/12 of the whole bird by weight. Skin, gravy, giblets and additional leftovers are excluded. The 12–14 lb purchase size includes bones and can yield additional meat. Do not scale the whole bird proportionally; choose size using the turkey guide. Plain roasted turkey is the USDA reference.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

This recipe uses one 12–14 lb bird. Choose the bird size separately from individual meal portions; the holiday menu keeps the purchase at one whole turkey.

Add this turkey to your Thanksgiving menu and shopping list →

A straightforward unstuffed roast turkey with olive oil, thyme and rosemary. The method keeps the seasoning simple and puts thermometer checks ahead of the clock.

Make ahead & Thanksgiving timing

Thaw in the refrigerator before cooking; allow roughly 24 hours per 4–5 lb and use within 1–2 days after fully thawed. Prepare the dry spice mix ahead. Do not partially cook the bird to finish later.

Tools for this recipe

Food thermometer, sturdy roasting pan with rack, dry oven mitts, carving knife, large stable board and shallow leftover containers. See useful equipment and alternatives you may already own.

Portions & nutrition notes

Nutrition is an estimate for 150 g cooked skinless turkey meat plus 1/12 of the oil and seasoning, not 1/12 of the whole bird by weight. Skin, gravy, giblets and additional leftovers are excluded. The 12–14 lb purchase size includes bones and can yield additional meat. Do not scale the whole bird proportionally; choose size using the turkey guide. Plain roasted turkey is the USDA reference.

Nutrition is calculated from USDA FoodData Central reference foods. Brands, portion size and cooking yields vary. This is a researched recipe, not a claim of kitchen testing. Finished-dish image is an AI-generated illustration.

Build your Thanksgiving menu · Read the turkey guide · Back to Novemberfest

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