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 an easy roasted turkey with thyme and sage. I seasoned the bird with dry herbs and 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 well with creamy mashed potatoes, turkey gravy, Dad’s stuffing, green bean and mushroom casserole, asparagus with hollandaise, cranberry sauce, dinner rolls, 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 the olive oil all over, then season the bottom side of the turkey with all seasonings.
Place the turkey, breast-side up, on a roasting tray that’s in a roasting pan.
Season the cavity with all the seasonings. Add half the onion, 8 cloves of garlic, fresh thyme, fresh sage, celery, and oranges.
Place the remaining 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 into the thickest part of the thigh.
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 well with cold water, inside and out. Dry very well.
- Rub the olive oil all over, then season the bottom side of the turkey with all seasonings.
- Place the turkey, breast-side up, on a roasting tray that's in a roasting pan.
- Season the cavity with all the seasonings. Add half the onion, 8 cloves of garlic, fresh thyme, fresh sage, celery, and oranges.
- Place the remaining 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 into the thickest part of the thigh.
- 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.
