1. Place rack in bottom third of oven and preheat to 325° F.
2. Place turkey on rack set in large roasting pan. Tuck wing tips under and tie legs together with kitchen string to hold shape.
3. Pour 1 cup water into bottom of roasting pan. Whisk together olive oil, lemon juice, salt, herbs and pepper. Rub half of mixture over turkey; cover with foil and roast 2 1/2 hours.
4. Remove foil and brush with remaining herb mixture.
5. Continue to roast, basting every 20 minutes with pan juices, for another 1/2 to 1 1/4 hours or until meat thermometer inserted in thickest part of thigh registers 180°F. Remove turkey from oven, cover loosely with foil and let stand at least 20 minutes before carving.

This recipe is also available on our Hispanic website, Pavo Clásico con Condimento de Hierbas.

Classic Herb-Rubbed Turkey

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Classic Herb-Rubbed Turkey
By Cheryl H, | November 20, 2008, 5:22 pm | Elgin, IL

This sounds wonderful...!!!

I can't wait til turkey day to actually carve this baby up..!!! I am a true believer in these exact herbs to en-hance the flavor of turkey. To me turkey has a particular taste all it's own, and you really don't need all the stuff on it. Try rubbing it inside, and then just some fat/oil rubbed on with just some salt, then the water and tight foil..the rest is..ahaahhaa...!!!
Enjoy..!!!

Classic Herb-Rubbed Turkey
By sheila b | November 16, 2007, 5:08 pm | connellsville, PA

i have always done my turkey like this and it is very delicious... I have used a brine before hand to make it juicier. My mother-in-law likes my turkey!!!

Classic Herb-Rubbed Turkey
By Landa Culberson | November 16, 2007, 8:05 am | Calhoun, GA

I cook turkey every year and my family likes anything with a little lemon and sage. This looks like it is just the right recipe for this year and in 40+ years of cooking I think it will turn out as 5 stars.

Classic Herb-Rubbed Turkey
By john behnke | November 16, 2007, 7:07 am | beverly, MA

One piece of vital infomation is often missing from many Turkey recipes.
For the novice cook, you should narrow down just what is the location of the 'thickest part of the thigh' that avoids bone. Thanks

Classic Herb-Rubbed Turkey
By Cynthia Capel | November 15, 2007, 5:01 pm | Bethlehem, CT

I found the instructions easy to follow and wish I had them on a previous attepmt. Thank you for taking the guess work and wondering out of cooking a turkey! I guess that's why I call myself a "Perdue Gal".
Happy Thanksgiving~ Cynthia Capel
p.s. Other family members used to cover the bird with a damp linen towel, before carving....any opinion?