Chiarello's Herb Roasted Turkey

Chiarello's Herb Roasted Turkey

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"Rosemary, thyme, sage, and oregano--fresh herbs bring out the rich flavors of roasted turkey and vegetables served with lots of gravy."
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2 h 45 m servings 853 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 853 kcal
  • 43%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 93.8 g
  • 188%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
  3. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
  4. While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  5. Carve turkey as desired, and serve with gravy.


  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.


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This was the first year I cooked a turkey - and this was a *huge* hit! I forgot to use oregano (going from memory); used butter instead of olive oil, and did not use broth in the roasting pan. i...

I followed the recipe exact, only stopping at the gravy directions because I made my own gravy. I used dried seasonings only because that's all I had so I adjusted the recipe to reflect that. (T...

This is an excellent recipe. The only thing I would do different is to bag the turkey before roasting. I used fresh herbs with some poultry seasoning. Turkey was very moist. Brining is the w...

This is a great Turkey recipie. The whole family loved it. I picked this recipie because it came closest to a recipie that I used to have and lost. It was not as good as the one I had before was...

I tried this recipe and my family Loved it. Thank you for this recipe. I didn't do the gravy though. I will definitely do this again and again every thanksgiving and Christmas.

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