Herb-Roasted Pasture-Raised Turkey (10–15 lb)
December 28, 2025 • 0 comments
A pasture-raised bird brings deeper flavour and a naturally juicy texture that really shines with a classic herb seasoning. This recipe is easy to prepare, reliable, and well-suited for everything from a cozy weekend dinner to a relaxed family meal or a holiday gathering where good food takes centre stage.
- Prep Time:
- Cook Time:
- Servings: 8-12
Ingredients
- 1 pasture-raised turkey (10-15 lb), thawed if frozen
- 3 tbsp of olive oil or melted butter
- 2 tbsp of salt (preferably sea salt)
- 1 tbsp of freshly ground black pepper
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of smoked paprika (optional, for a deeper flavour)
- 2 tsp of dried thyme
- 1 tsp of dried rosemary
- 1 tsp of dried sage
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- Fresh herbs (thyme, rosemary, sage) for stuffing
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup of chicken or turkey broth (ideally low-sodium)
Directions
- Prep the turkey: Start by taking the giblets out of the cavity and set them aside if you want to use them for stock. Pat the turkey dry inside and out with paper towels, and let it sit at room temperature for about 30 minutes. This little step helps it cook more evenly and keeps the meat nice and juicy.
- Season generously: Mix together the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. Rub the turkey all over with olive oil or melted butter, then massage the seasoning into the skin and inside the cavity. Don’t be shy, make sure every bit gets covered.
- Stuff the cavity (optional): If you like a little extra flavour, tuck in the lemon halves, halved garlic, and a few sprigs of fresh herbs. This adds a gentle, fragrant taste from the inside as it cooks.
- Prepare the roasting pan: Scatter the onion, carrot, and celery across the bottom of a large roasting pan, then pour in the broth to keep things moist. Place a rack over the veggies and set the turkey on top, breast-side up. This keeps the turkey elevated and lets it roast evenly.
- Roast: Preheat your oven to 325°F (165°C). Roast the turkey uncovered for about 13-15 minutes per pound, or until the internal temperature hits 170°F (77°C) in the thigh and 160°F (71°C) in the breast. If the skin starts to brown too fast, loosely tent it with foil during the last hour.
- Rest and carve: When it’s done, transfer the turkey to a carving board and loosely cover it with foil. Let it rest for 20-30 minutes so the juices settle in. Then carve, serve, and enjoy. Every bite should be tender, juicy, and full of flavour.
Complementary Sides:
- Maple-roasted root vegetables
- Garlic mashed potatoes
- Wild rice stuffing
- Cranberry-orange chutney
