Örtrostad kalkon

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic herb-roasted turkey is a celebratory centrepiece that prioritises fresh flavours and succulent textures. By infusing the bird with a fragrant blend of rosemary, sage, and thyme butter, the meat remains remarkably tender while the skin develops a beautiful golden hue. The addition of citrus and onion in the cavity ensures a delicate, aromatic steam that seasons the bird from the inside out during the roasting process.

As a diabetes-friendly option, this recipe focuses on high-quality protein and natural herbs rather than sugary glazes or heavy stuffings. It is an excellent choice for a nutritious Sunday roast or a festive gathering, providing a lean yet deeply satisfying main course. Resting the bird for a full hour after cooking is the secret to ensuring every slice is perfectly juicy when served.

Ingredients for Herb-Roasted Turkey

1 12-6.4kg turkey, giblets and neck removed, at room temperature for 1 hour
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 matsked finrivet citronskal
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 medium onion, quartered
1 orange, quartered
1 lemon, quartered

How to make Herb-Roasted Turkey

Preheat oven to 232°C. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.

Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.

Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 950ml water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 163°C. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 74°C (juices should run clear when thermometer is removed), about 2 3/4 hours total.

Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

Ansvarsfriskrivning

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