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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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Original recipe yields 12 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Elaine Mathews Cappiello
12
11/30/2010

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. it was still super moist and flavorful. We looked forward to leftovers for days!

Sarah Jo
10
2/1/2011

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. (Thank goodness for Google!) I also used my own chicken stock. This was a cinch and produced a moist, very flavorful turkey!

MARY MOORE
8
11/30/2010

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 way to go.