Go Back

Herb Roasted Turkey


  • 12-14 lb. Turkey, thawed
  • 4 oz Sage
  • 4 oz Thyme
  • 4 oz Rosemary
  • 1.5 cups Mayonnaise
  • 1 Onion
  • 3 Celery Sticks
  • 2 Carrots
  • 2 Lemons
  • 2 - 32 oz Turkey Stock
  • Salt and Pepper


  • Preheat the oven to 350°
  • Rough Chop the celery sticks, onion, and carrots into large pieces (If you are making stuffing at the same time, you can use your scraps for this part). Place them on the bottom of the Turkey Pan
  • Pour the Turkey Stock into the bottom of the Turkey Pan. Make sure the Turkey does not touch the broth. (Depending on the size of your turkey pan, you may not use all of the turkey broth).
  • Remove the giblets from the inside of the Turkey and place the Turkey on the rack in the Turkey Pan
  • Take all the herbs and pick them. Put the stems inside the turkey. Chop the leaves fine and place into a bowl. Add mayonnaise to the same bowl and mix well.
  • Coat the outside and inside of the turkey with the Herb Mayonnaise.
  • Squeeze the lemons all over the outside of the Turkey. Stuff the used Lemon wedges inside the turkey
  • Liberally coat the Turkey with Salt and Pepper
  • Roast the Turkey in a 350 degree-F Oven for approx. 2 hours and 15 minutes, (time may vary depending on size and oven type). Always use a thermometer to check the Turkey's Temperature. The internal thigh should read 165 degrees F. Also check that the breast and other parts of the turkey has an internal temperature of 165 degrees-F
  • Once the Turkey is done, remove from oven and let it rest for 30-45 minutes before carving.