This Italian herb turkey recipe features a juicy, oven-roasted whole turkey seasoned with fresh rosemary, sage, lemon zest, garlic, and butter for deep Mediterranean flavor. Roasted with white wine and aromatic vegetables, this classic holiday turkey delivers crispy golden skin and tender, flavorful meat. Perfect for Thanksgiving dinner, Christmas gatherings, or special family meals, this easy roasted turkey recipe includes herb butter under the skin for extra moisture and rich taste. If you’re searching for the best oven roasted turkey, Italian-style roast turkey, or a foolproof holiday turkey recipe with fresh herbs, this method guarantees impressive results every time.
Ingredients
- 1 whole turkey (10–15 lb), fully thawed if frozen
- ½ cup unsalted butter (1 stick), softened
(If using salted butter, reduce added salt by ½ teaspoon) - 3–4 sprigs fresh sage, plus 3 teaspoons finely minced, divided
- 3–4 sprigs fresh rosemary, plus 3 teaspoons finely minced, divided
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 lemons, quartered, plus zest of 1 lemon
- 1 medium yellow onion, unpeeled and quartered
- 1 whole head of garlic, sliced crosswise
- 2 tablespoons olive oil
- 1 cup dry white wine (such as Pinot Grigio)
- 2 cups water (for the roasting pan)
Instructions
1. Prepare the Oven and Turkey
Preheat oven to 400°F (200°C). Adjust oven racks so the turkey sits in the center with enough space above it.
Place the turkey on a rack inside a large roasting pan. Remove giblets and neck (reserve for gravy if desired). Pat the turkey completely dry with paper towels.
2. Season and Stuff
Generously season the cavity with salt and pepper.
Fill the cavity with lemon wedges, onion quarters, garlic, and whole sage and rosemary sprigs. Pack loosely—air circulation helps even cooking.
3. Prepare the Herb Butter
In a bowl, combine:
- Softened butter
- 2 teaspoons minced sage
- 2 teaspoons minced rosemary
- Salt and pepper
- Lemon zest
Mix until smooth and well blended.
4. Add Butter Under the Skin
Gently loosen the skin over the breast and thighs using your fingers. Carefully spread the herb butter mixture underneath the skin, distributing it evenly over the breast and legs.
At this stage, you may refrigerate the turkey uncovered for up to 24 hours for deeper flavor. Let it sit at room temperature for 30 minutes before roasting.
5. Season the Outside
Rub olive oil over the entire exterior. Lightly season with salt and pepper. Sprinkle the remaining minced sage and rosemary over the skin.
Tuck the wings underneath and tie the legs together with kitchen twine.
Pour the white wine and 2 cups of water into the bottom of the roasting pan.
6. Roast the Turkey
Loosely tent with foil and roast at 400°F for 1 hour.
Remove the foil, reduce the oven temperature to 350°F (175°C), and continue roasting. Rotate the pan for even browning.
Optional: Baste occasionally with pan juices.
Begin checking internal temperature around 2 hours and 15 minutes total roasting time. The turkey is done when a thermometer inserted into the thickest part of the breast or thigh reads 160–165°F (71–74°C).
7. Rest Before Carving
Transfer turkey to a carving board and loosely tent with foil. Let rest at least 30 minutes (larger birds may need longer). Resting ensures juicy slices.
Carve and serve.
Tips
- Drying the turkey thoroughly ensures crisp, golden skin.
- Letting the turkey rest uncovered overnight enhances flavor and improves skin texture.
- Use a meat thermometer for accurate doneness—avoid relying only on time.
- If browning too quickly, tent loosely with foil again.
Variations and Substitutions
- Different herbs: Add thyme or parsley for additional Mediterranean flavor.
- Citrus variation: Substitute orange for lemon for a sweeter aroma.
- Garlic butter twist: Roast extra garlic and mix into the butter for deeper flavor.
- No wine option: Replace wine with chicken broth.
- Spiced version: Add a pinch of crushed red pepper for subtle heat.
FAQs
How long should I roast a 12 lb turkey?
Approximately 2½ to 3 hours total, but always rely on internal temperature.
Should I cover the turkey the entire time?
No. Start covered to prevent over-browning, then uncover to allow crisping.
Can I prepare it the day before?
Yes. Butter and season the turkey, then refrigerate uncovered up to 24 hours.
Why rest the turkey before carving?
Resting redistributes juices, preventing dry meat.
Serving Suggestions
- Serve with roasted Italian-style potatoes and sautéed green beans.
- Pair with garlic mashed potatoes and pan gravy made from drippings.
- Add a fresh arugula and Parmesan salad for balance.
- Perfect centerpiece for Thanksgiving, Christmas, or family gatherings.
Why You’ll Love This Recipe
- Juicy, flavorful meat infused with fresh herbs
- Crisp golden skin with aromatic lemon and rosemary notes
- Simple ingredients with classic Italian flavors
- Ideal for holidays and special occasions
- Reliable roasting method for perfectly cooked turkey
The Best Herb Turkey Recipe (Italian Style)
10
servings30
minutes3
hours637
kcalIngredients
-
1 whole turkey (10–15 lb), fully thawed if frozen
-
½ cup unsalted butter (1 stick), softened
-
(If using salted butter, reduce added salt by ½ teaspoon)
-
3–4 sprigs fresh sage, plus 3 teaspoons finely minced, divided
-
3–4 sprigs fresh rosemary, plus 3 teaspoons finely minced, divided
-
1 tablespoon kosher salt, plus more for seasoning
-
1 teaspoon freshly ground black pepper, plus more for seasoning
-
2 lemons, quartered, plus zest of 1 lemon
-
1 medium yellow onion, unpeeled and quartered
-
1 whole head of garlic, sliced crosswise
-
2 tablespoons olive oil
-
1 cup dry white wine (such as Pinot Grigio)
-
2 cups water (for the roasting pan)
Directions
- Prepare the Oven and Turkey
- Preheat oven to 400°F (200°C). Adjust oven racks so the turkey sits in the center with enough space above it.
- Place the turkey on a rack inside a large roasting pan. Remove giblets and neck (reserve for gravy if desired). Pat the turkey completely dry with paper towels.
- Season and Stuff
- Generously season the cavity with salt and pepper.
- Fill the cavity with lemon wedges, onion quarters, garlic, and whole sage and rosemary sprigs. Pack loosely—air circulation helps even cooking.
- Prepare the Herb Butter
- In a bowl, combine:
- Softened butter
- teaspoons minced sage
- teaspoons minced rosemary
- Salt and pepper
- Lemon zest
- Mix until smooth and well blended.
- Add Butter Under the Skin
- Gently loosen the skin over the breast and thighs using your fingers. Carefully spread the herb butter mixture underneath the skin, distributing it evenly over the breast and legs.
- At this stage, you may refrigerate the turkey uncovered for up to 24 hours for deeper flavor. Let it sit at room temperature for 30 minutes before roasting.
- Season the Outside
- Rub olive oil over the entire exterior. Lightly season with salt and pepper. Sprinkle the remaining minced sage and rosemary over the skin.
- Tuck the wings underneath and tie the legs together with kitchen twine.
- Pour the white wine and 2 cups of water into the bottom of the roasting pan.
- Roast the Turkey
- Loosely tent with foil and roast at 400°F for 1 hour.
- Remove the foil, reduce the oven temperature to 350°F (175°C), and continue roasting. Rotate the pan for even browning.
- Optional: Baste occasionally with pan juices.
- Begin checking internal temperature around 2 hours and 15 minutes total roasting time. The turkey is done when a thermometer inserted into the thickest part of the breast or thigh reads 160–165°F (71–74°C).
- Rest Before Carving
- Transfer turkey to a carving board and loosely tent with foil. Let rest at least 30 minutes (larger birds may need longer). Resting ensures juicy slices.
- Carve and serve.
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