Savory Herbed Turkey Recipe (Delicious Flavored Skin) | Kid Friendly Things To Do

whole turkey recipe


  • 1 turkey
  • 2 t of chicken or poultry seasoning
  • 1 t of pepper
  • 3 cup of chicken broth
  • 1/2 cup of minced fresh parsley
  • 1/4 cup of lemon juice
  • 1 t of dried thyme – or 1 T of fresh thyme, minced
  • 2 t of grated lemon peel
  • 2 garlic cloves, minced

For Gravy:

  • 2 cups of water
  • 1 T of flour + 1/4 cup of water


  • Preheat the oven to 325 degrees
  • Remove the neck and the giblets from your turkey
  • Sprinkle the turkey with chicken seasoning, and pepper
  • Rub these spices in like you are massaging the turkey
  • Place on a rack in the roasting pan, breast side up – tuck the wings under the turkey
  • If the turkey legs are not bound, use kitchen twine to tie them together (or, if you don’t have that – unwaxed dental floss is a great substitute)
  • You’re going to Pre-Roast the turkey for about 30 minutes
  • While the turkey is in the oven, get started on your herb broth
  • Grab yourself a large bowl – preferably with a spout
  • In the bowl – Mix the broth, herbs, lemon peel, and garlic
  • Pull the turkey out of the oven, and pour the herb broth over the turkey
  • Place the turkey back into the oven to finish cooking
  • Generally, you’ll cook the turkey for 20 minutes per pound. Don’t forget to add in the fact that you already pre-roasted it for about 30 minutes. Also, if you stuffed your turkey – allow an extra 30 minutes. See More on checking for doneness in the notes section. 
  • Baste the turkey occasionally
  • Once your turkey has finished, remove the turkey, and transfer to your serving platter
  • Allow it to cool off while you work on the gravy
  • Pour the 2 cups of water into the bottom of your roasting pan to the bottom of the roasting pan, and stir to get all of the baked goods off of the bottom – otherwise known as deglazing
  • Holding a strainer over your saucepan to catch turkey bits, pour the deglazed liquid into a saucepan
  • Add the mixture of flour, and water
  • Bring to a boil, and continue to boil for about 2 minutes or until thickened
  • Once your turkey has rested – for about 15 minutes, carve your turkey, and enjoy with your gravy


What temperature should the turky be when done? The turkey should reach an internal temperature of 165 degrees – check in the thickest part of the thigh and (if stuffed), check the center of the stuffing, as well

  • About an hour before you think your turkey should be done, start checking it – about 15 minutes apart