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Herb Roasted Turkey
Makes 15 Servings
*1 tablespoon flour
*Oven bag, turkey size
*Non-stick cooking oil
*1 3/4 cup chicken broth
*2 to 3 teaspoons dried basil leaves, crushed
*1 to 2 teaspoons dried thyme leaves, crushed
*1/8 teaspoon pepper
*12 to 24 pound Shady Brook Farms or Honeysuckle White Frozen Whole Turkey, thawed
*Vegetable oil
1Preheat oven to 350F degrees.
2Shake flour in oven bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray to reduce sticking, if desired.
3Mix chicken broth, basil, thyme and pepper; set aside.
4Remove neck and giblets from turkey. Rinse turkey; pat dry.
5Brush turkey with vegetable oil. Place turkey in bag. Pour broth mixture over turkey. Close oven bag, cut 1/2" slits on top. Insert meat thermometer through slit in bag into thickest part of inner thigh, not touching the bone. Tuck ends of bag in pan.
6Bake until meat thermometer reads 180F degrees, 2 to 2 1/2 hours for a 12 to 16 pound turkey, 2 1/2 to 3 hours for a 16 to 20 pound turkey and 3 to 3 1/2 hours for a 20 to 24 pound turkey.
7Let stand in oven bag for 15 minutes. If turkey sticks to bag, gently loosen bag from turkey. Remove turkey from bag, carve and enjoy!
Recipe courtesy of Shady Brook Farms.
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