Slow Roasted Herb-Studded Christmas Turkey

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A tender, juicy turkey infused with fresh herbs and subtle citrus notes, perfect for a festive holiday centerpiece. This american-inspired christmas ready in about 240 minutes pairs whole turkey, unsalted butter, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 lbs whole turkey
• 1/2 cup, softened unsalted butter
• 2 tbsp, finely chopped fresh rosemary
• 2 tbsp, finely chopped fresh thyme
• 1 tbsp, finely chopped fresh sage
• 6, minced garlic cloves
• 1 tbsp lemon zest
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 large, quartered onion
• 2 large, cut into chunks carrots
• 2, cut into chunks celery stalks
• 2 cups chicken broth

Instructions

1. Step 1: Preheat the oven to 325°F. In a small bowl, combine 1/2 cup softened unsalted butter, 2 tbsp finely chopped fresh rosemary, 2 tbsp finely chopped fresh thyme, 1 tbsp finely chopped fresh sage, 6 minced garlic cloves, 1 tbsp lemon zest, 2 tsp kosher salt, and 1 tsp black pepper to create an herb butter.
2. Step 2: Pat the 12 lb whole turkey dry with paper towels and gently loosen the skin over the breasts. Spread half of the herb butter evenly under the skin, then rub the remaining butter all over the outside of the turkey.
3. Step 3: Stuff the cavity with 1 large quartered onion, 2 large carrots cut into chunks, and 2 celery stalks cut into chunks. Place the turkey breast-side up on a roasting rack inside a large roasting pan.
4. Step 4: Pour 2 cups chicken broth into the bottom of the roasting pan to keep the turkey moist. Roast for about 3 to 3 1/2 hours, basting every 45 minutes with the pan juices, until an internal thermometer inserted into the thickest part of the thigh reads 165°F.
5. Step 5: Remove the turkey from the oven and tent with foil. Let it rest for 20 minutes before carving to allow juices to redistribute.