Herb Roasted Turkey - 3 Guiding Stars
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Turkey doesn’t need any help to be delicious, of course, but if you’re looking to kick your culinary game up a very simple notch this Thanksgiving, this is your recipe. The flavor of the oranges shines through with special brilliance, playing off the earthiness of the herbs and savory onions. A wine and paprika rub, with bright tanginess, ties the flavors together and helps impart that gorgeous color that just screams good turkey.


  • 12 lb. turkey, giblets removed
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 2 sprigs sage
  • 3 sprigs fresh parsley
  • 3 Tbsp. olive oil
  • 2 Tbsp. dry white wine
  • 2 Tbsp. paprika
  • Pepper to taste
  • 3 oranges, unpeeled and cut into wedges
  • 2 onions, cut into wedges
  • 1 cup low-sodium chicken broth


  1. Preheat the oven to 325ºF. With your fingers, lift up the skin covering the turkey breast. Slip the herbs underneath the skin.
  2. Stir together the oil, wine paprika, and pepper. Rub this mixture over the surface of the turkey.
  3. Place the oranges and onions inside the turkey.
  4. Place the turkey, breast side down, in a roasting pan. Pour the chicken broth into the bottom of the pan. Cover loosely with aluminum foil. Roast for 20 minutes per pound, basting periodically.
  5. Halfway through, turn the bird so it’s breast-side up. During last 45 minutes of roasting, remove cover. Continue to roast the breast temperature is 165ºF. Cover with foil and let stand for 20 minutes before carving.
Nutritional analysis per serving: Calories 575; Total Fat 24g (31% Daily Value); Saturated Fat 6.5g (30% DV); Trans Fat 0.5g; Cholesterol 291mg (97% DV); Sodium 285mg (12% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 2g (7% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 77g; Vitamin D 6% DV; Calcium 6% DV; Iron 15% DV; Potassium 15% DV; Niacin 240% DV; Selenium 150% DV; Vitamin B12 110% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/herb-roasted-turkey/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796