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Easy Herb Roasted Turkey


"This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!"
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4 h 15 m servings 597 cals
Original recipe yields 16 servings (1 (12 pound) turkey)


  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 68.2 g
  • 136%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 311 mg
  • 12%

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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
  2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
  3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 480
  1. 603 Ratings

Most helpful positive review

This makes the yummiest, really moist and tender (as in falling off the bone, literally; if you need your turkey to be pretty, keep a sharp eye out) Thanksgiving bird. Definitely make gravy fro...

Most helpful critical review

The turkey looked fabulous, smelled like heaven but it just didn't do it for me. My family and I are such 'skin' people... not that great, sorry.

Most helpful
Most positive
Least positive

This makes the yummiest, really moist and tender (as in falling off the bone, literally; if you need your turkey to be pretty, keep a sharp eye out) Thanksgiving bird. Definitely make gravy fro...

I've used this recipe for two years now - it is fabulous! The only things I changed were cooking it in a turkey bag and preparing the spices a little differently. I mix them in a softened whol...

Okay, listen good and hard. This turkey recipe is the *BEST* turkey recipe on the planet. EVERYONE loved it including the kids! Just as others mentioned, you do need to take the solution and put...

This was so easy, no basting! And it was very moist. However, the skin did not brown under the tin foil, so next time, I wil take the tin foil off about an hour before it is done.

My first time making turkey and everyone at the dinner party was amazed. Things like "the moistest turkey ever" "delicious" "oh my god, are you sure you made this yourself?"... I had a 12lb tu...

Loved this! Silly me, I thought I needed to double the recipe because I was using a bigger turkey big mistake! In the end I wasted a lot of olive oil and spices. My advice is to use the measu...

My first turkey and it came out wonderfully. Used 1/2 oil and butter, and used a can of chicken stock with garlic (14 oz) instead of the water. Injected the turkey with the garlic chicken stoc...

This was my first turkey and it was so easy. The meat was moist and tender. The meat was falling off the bone. I have never had moist white meat at anyone else's house, so this recipe must be ...

Wow! What a great turkey we had at my house today for Thanksgiving. This turkey (10lbs) was just perfect!! Nice and moist and flavorful. I cooked it for 21/2 hours. I covered it during cooking w...