Herb Roasted Turkey

Herb Roasted Turkey

Roasting this turkey with four fresh herbs creates a wonderful aroma that will fill your house. Progresso® Chicken Broth makes the turkey moist and flavorful and the gravy delicious!

Prep Time



Total Time




12 to 14 servings, 5 cups gravy

(12 to 14 lb) whole turkey
tablespoons extra-virgin olive oil
teaspoon salt
teaspoon freshly ground black pepper
sprigs fresh rosemary
sprigs fresh thyme
sprigs fresh sage
sprigs oregano
lemon, halved
carrots, halved
celery stalks, halved
cartons (32 oz each) Progresso® chicken broth
cups water
cup all-purpose flour
cup butter
  1. Heat oven to 375°F.
  2. Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
  3. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
  4. While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  5. Carve turkey as desired, and serve with gravy.
Makes 12 to 14 servings, 5 cups gravy

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 220mg;
  • Sodium 990mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 60g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 1 Very Lean Meat;
    • 7 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.