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McCormick® Savory Herb Rub Roasted Turkey

McCormick® Savory Herb Rub Roasted Turkey

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McCormick(R) Holiday

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 815 kcal
  • 41%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 107.5 g
  • 215%
  • Cholesterol:
  • 313 mg
  • 104%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
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Reviews

Lilrn2b06
15
11/15/2011

I made this recipe last year for my first thanksgiving that I cooked myself. The entire family loved it!! This year I'm trying to convince my family to let me make the turkey at my mom's house!!

Mrs.Robinson
13
11/21/2011

The turkey turned out very flavorful but I will only use 1/2 to 3/4 of the seasoning next time as it was a little too seasoned for me. I have recommended this recipe to others to try this year as the family did enjoy the test turkey that I did last weekend.

cooniebear
9
11/28/2011

Well this is a fantastic recipie. I tried it for Thanksgiving dinner and it really made the house smell good while cooking. I must really have a slow oven, because, for me, a 12 lb. turkey at 325 degrees, well it did not get done in the time specified. The breast was done; it came to 175 degrees and the red button popped out, but the legs and bottom were still pink and raw. Which was embarrasing because I had my new daughter in law at the dinner.