Roasted Turkey

Roasted Turkey
Staff Writer


A simple combination of herbs is the secret to this roasted turkey recipe.


Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees and continue to roast until an instant read thermometer registers 165 degrees in the thigh of the bird, about 45 minutes more.

Remove turkey form the oven and set aside to rest for 15 minutes before carving.


This recipe was adapted from the original on


Calories per serving:

849 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 40g 62%
  • Carbs 5g 2%
  • Saturated 15g 74%
  • Fiber 1g 3%
  • Trans 1g
  • Sugars 1g
  • Monounsaturated 12g
  • Polyunsaturated 8g
  • Protein 111g 222%
  • Cholesterol 398mg 133%
  • Sodium 575mg 24%
  • Calcium 82mg 8%
  • Magnesium 134mg 33%
  • Potassium 1,205mg 34%
  • Iron 5mg 27%
  • Zinc 9mg 62%
  • Phosphorus 953mg 136%
  • Vitamin A 188µg 21%
  • Vitamin C 6mg 9%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 1mg 57%
  • Niacin (B3) 39mg 195%
  • Vitamin B6 3mg 158%
  • Folic Acid (B9) 40µg 10%
  • Vitamin B12 6µg 104%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 1µg 2%
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