Roasted Turkey with Thyme and Sage
I usually follow my Dad’s recipe for roasted turkey, but this year I decided to wing it (no pun intended) and made this roasted turkey with thyme and sage recipe. I kept it simple and seasoned the bird with dry herbs, to taste, and then stuffed it with celery, onion, garlic, fresh thyme, fresh sage, and an orange. Once it was in the oven, roasting, I basted it every 30-40 minutes until it was done. It was flavorful, tender, and juicy! This easy roast turkey recipe pairs nicely with creamy mashed potatoes, turkey gravy, Dad’s stuffing, green bean and mushroom casserole, asparagus with hollandaise, cranberry sauce, dinner rolls, as well as deviled eggs, maple crisp brie bites, roasted asparagus with pancetta, pecan pie, and pumpkin pie. YUM!
Roasted Turkey with Thyme and Sage
Ingredients:
- 1 (9 lb) turkey
- 1 yellow onion, halved
- 10 cloves of garlic
- 3-4 sprigs of fresh thyme
- 3-4 fresh sage leaves
- 2 stalks of celery, chopped
- 1 orange, halved
- Olive oil, to taste
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Dried ground sage, to taste
- Dried thyme, to taste
- Garlic powder, to taste
- Onion powder, to taste
How to Make a Roasted Turkey with Thyme and Sage
Preheat the oven to 325 degrees.
Remove the turkey neck from the cavity and the giblet bag from the neck. Rinse the bird well with cold water, inside and out. Dry very well.
Rub olive oil all over the bird. Season the bottom side of the turkey with all seasonings.
Place the turkey breast side up on a roasting tray in a roasting pan.
Season the inside of the cavity with all seasonings and place half the onion, 8 cloves of garlic, fresh thyme, fresh sage, celery, and orange halves in the cavity.
Place the other half of the onion and 2 cloves of garlic in the neck area.
Season the top of the turkey with all of the seasonings.
Place a meat thermometer in the thickest part of the thigh and place it in the oven.
Roast for about 3 hours or until the thermometer reads 180 degrees, basting every 30-40 minutes.
Let the turkey rest for 20 minutes before carving. Enjoy.
Equipment
- RoastingTray
Ingredients
- 1 9 lb turkey
- 1 yellow onion, halved
- 10 cloves of garlic
- 3-4 sprigs of fresh thyme
- 3-4 fresh sage leaves
- 2 stalks of celery, chopped
- 1 orange, halved
- Olive oil, to taste
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Dried ground sage, to taste
- Dried thyme, to taste
- Garlic powder, to taste
- Onion powder, to taste
Instructions
- Preheat the oven to 325 degrees.
- Remove the turkey neck from the cavity and the giblet bag from the neck. Rinse the bird with cold water, inside and out. Dry very well.
- Rub olive oil all over the bird. Season the bottom side of the turkey with all seasonings.
- Place the turkey breast side up on a roasting tray in a roasting pan. Season the inside of the cavity with all seasonings and place half the onion, 8 cloves of garlic, fresh thyme, fresh sage, celery, and orange halves in the cavity.
- Place the other half of the onion and 2 cloves of garlic in the neck area. Season the top of the turkey with all of the seasonings.
- Place the meat thermometer in the thickest part of the thigh and place it in the oven.
- Roast for about 3 hours or until the meat thermometer reads 180 degrees, basting every 30-40 minutes. Let the turkey rest for 20 minutes before carving. Enjoy.
