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Salted Roast Turkey with Herbs


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Rate this recipe 4.3/5 (9 Votes)


  • Herbed Salt:
  • 1/2 cup + 1 TBS Kosher salt
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried rubbed sage
  • 1 1/2 tsp dried thyme
  • 1 tsp crushed peppercorns
  • 3 small bay leaves, torn
  • 1 tsp finely grated lemon peel
  • Turkey:
  • 1 14-16 lb turkey
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 lemon, chopped with peel
  • 1 tsp dried rosemary
  • 1 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1/2 cup butter, softened
  • 2 cups turkey stock


Adapted from


Step 1


Rub first 6 ingredients in small bowl to crush herbs finely. Can be made ahead. Stir in peel before using.


1. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Refrigerate 18-24 hours.

2. Set rack at lowest position in oven and preheat to 325F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Turn wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups turkey stocks.

3. Roast turkey for 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 170F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3.5 hours longer.

4. Transfer turkey to platter. Tent very loosely with foil and let rest for 30-45 minutes. Reserve roasting pan with juices for gravy.


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