This easy to make, and better than brined, Balsamic and Herb Roasted Turkey will be the most succulent, moist and flavorful turkey you have ever made. You have my word on it!
And if all that’s not enough, you can even make it in advance of the big holiday and save yourself a lot of stress! Want to know more? Read on!
When it comes to Thanksgiving turkey, skip the brining, people! It’s messy, time-consuming, and simply not necessary.
Today’s easy and fool-proof recipe for Balsamic and Herb Roasted Turkey will beat the pants off of any other kind of roasted turkey with absolutely no fuss, and no muss!
This Pumpkin Spice Martini is perfect for the over 21 crowd! Enjoy!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this easy balsamic roast turkey recipe is available at the end of this post.
The ingredient list;
- Whole Turkey, completely thawed (if previously frozen) with the neck and giblets removed.
- Salt and Pepper
- Balsamic Vinegar
- Fresh Sage, Thyme, Rosemary
- Chicken Stock or Broth
Kitchen tools and equipment needed;
- Roasting Pan (disposable pan pictured)
- Small Bowls
- Chef’s Knife (for chopping herbs)
- Cutting Board
- Carving Set or Electric Knife
- Knife Sharpener or Honing Steel
- Aluminum Foil
- Meat Thermometer
- Turkey Lifters
- Turkey Baster or Large Spoon
- Turkey Carving Board
- Serving Platter
What’s the best way to make a whole turkey?
Over the years, I’ve made many turkeys for Thanksgiving and various other celebrations when feeding a lot of people is the objective.
I’ve brined (soaked them in a saltwater solution) them for hours and hours, covered them in a butter-soaked cheesecloth, smoked them in an outdoor smoker, made them in a tabletop roaster, deep-fried them, and even tried to roast them upside down…
All those previous methods were in the hopes of developing great flavor, crispy skin, and, most importantly, moist and juicy white meat!
A less-stressful Thanksgiving?
While all those methods resulted in turkeys that were good, it wasn’t until I made this Balsamic Roasted Turkey that my turkey was GREAT!
With only a handful of chopped fresh herbs (rosemary, sage, and thyme), a few kitchen aromatics (onion, carrots, and celery), a stick of softened butter, and some balsamic vinegar you’ll be amazed at the delicious difference spending less time and effort on your turkey will make!
And it all that is not enough, I have another great time-saving tip for you that will help get that all-important holiday dinner on the table with much less stress.
I’ll call it my Thanksgiving Day Holiday Life Hack. Keep reading to find out what it is. *teaser* 😉
Who wants to wash more dishes?
To aid in the clean-up after a large dinner I like to roast my turkey in one of those large disposable aluminum roasting pans.
If I can cut down on even one dish or pan that needs to be washed after the big meal, all the better as far as I’m concerned!
But, that’s not the time and stress saving tip I was alluding to earlier.
The BEST turkey hack for a stress-free holiday is this;
Ready to have your mind blown on a very “non-traditional” technique, but one that will make your holiday day run smoother than ever before?
Okay, here goes…
Roast (and slice) your turkey THE DAY BEFORE THANKSGIVING! Yup! That’s right!
What’s happens after the roasting and slicing?
Place all the meat back into the original roasting pan, along with all those wonderful turkey juices, and add some additional fresh herbs.
Cover the roasting pan with foil, and refrigerate overnight!
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How to reheat the pre-cooked and sliced balsamic herb-roasted turkey for serving?
On that all-important day, bring the pre-cooked and sliced turkey out of the fridge about an hour before you’re ready to reheat.
Preheat the oven to 350-degrees and reheat the turkey for 1 hour, basting all the pieces with the pan juices, occasionally.
*Note – When reheating, make sure to cover the pan with aluminum foil. This will keep the already moist turkey meat from drying out as it bastes in its own juices of butter, herbs, and balsamic vinegar.
Once the turkey is reheated, place all the meat on a serving platter, cover again with foil and you can proceed with making the gravy with all that wonderfully flavored turkey juice at the bottom of the pan (not shown).
The method to my madness;
I discovered this easy method for pre-cooking a turkey completely by accident the day I made my roasted turkey.
As a food blogger, I needed to roast and style my turkey (for photography) the day before I actually wanted to serve it.
I know it was a gamble, but I was willing to take it.
Since I was a little nervous that the meat would be dry because it had already been cooked and sliced, I had a “light-bulb moment” and decided to add it all back in the same roasting pan it had originally cooked in, along with those delicious juices.
Let me tell you, it was one of the best ideas I’ve ever had.
Not only was it the most delicious and succulent turkey I have ever made, the pre-cooking and slicing the day before saved us a whole lot of time, stress, and mess on the holiday itself!
Winner, Winner Balsamic and Herb Roast Turkey for dinner!!
The easy instructions;
- If a store-bought frozen turkey is what you’ll be roasting (like me), make sure to thaw your turkey properly, several days in advance of when you’ll be cooking him.
- Once properly thawed, remove the neckpiece from the inside cavity. Then, turn the bird around, lift up the back skin flap (between the wings) and remove the bag of innards.
- *Note – The neck and bag of innards can be roasted on the side of the turkey, and then they be used to make the gravy, or you can use them to add to your homemade turkey stock (if desired).
- Also, to avoid cross-contamination of your salt and pepper, mix 3 tablespoons of kosher salt and 1 tablespoon of black pepper in a separate small bowl.
- Pat the turkey dry with paper towels (inside the cavity as well as the outside skin).
- Season the inside cavity with approximately 1 tablespoon of the salt and pepper mix, reserve the remaining salt and pepper mix for the herbed butter.
- Once the turkey has been dried and in inside cavity seasoned, pour balsamic vinegar over the entire turkey.
- Allow the turkey to sit with the balsamic vinegar for 30 minutes.
- Meanwhile, mince fresh rosemary, thyme, and sage to make 2 tablespoons.
- Add 1 stick of softened butter to a medium bowl.
- Stir in the minced herbs and the remaining salt and pepper.
- Mix well to combine.
- Wash and roughly chop ½ a medium onion, 2 carrots, and 2 ribs celery.
- Stuff the aromatics (onion, celery, and carrots) into the cavity of the turkey.
- Gently run your hand under the skin of the turkey breast meat, and gently lift the skin from the meat of the turkey.
- Pour additional balsamic vinegar on the turkey breast.
- Rub approximately 4 tablespoons of the herbed butter mixture under the skin of the turkey, and then replace the skin and rub the remaining herbed butter on the top, legs, and wings of the turkey.
- Place the herb butter turkey in a preheated 450-degree oven for 45 minutes to brown.
- Remove the turkey from the oven and add 2 cups of chicken stock to the roasting pan.
- Baste the turkey liberally by spooning the juices in the pan over the entire turkey.
- Reduce the heat of the oven to 350-degrees and return the turkey to the oven until the internal temperature (when a meat thermometer stuck in the side) reaches 165 degrees.
- *Note – keep an eye on the turkey in the oven and if it gets too dark, cover with aluminum foil and continue roasting until the internal temperature reaches 165-degrees.
- Remove the turkey from the oven and allow it to sit for at least 20-30 minutes before carving.
- Once carved you can serve immediately, or return the sliced turkey back to the pan (with the juices), and refrigerate until needed.
- If you’re serving the turkey at a later date, make sure to take the turkey out of the refrigerator at least 30 minutes (to take the chill off) before heating.
- Keep the turkey covered and roast in a preheated 350-degree oven for 50-60 minutes.
- Place the turkey meat on a serving platter, and use the juices remaining in the pan to make your gravy, if desired (not shown).
Wondering what to serve along with your delicious balsamic herb-roasted turkey? Click on the following titles for some fabulous ideas;
- Popular Thanksgiving Side Dishes Recipe Roundup (pictured below)
“The next best thing to the turkey on Thanksgiving is the side dishes! This popular Thanksgiving Side Dish Recipe Roundup brings you some of the best side dish recipes on the web! I hope you’re hungry!“
- Cinnamon Sweet Potatoes with Squash and Apples (pictured below)
“Deliciously easy and flavorful, this recipe of roasted cinnamon sweet potatoes with squash and apples is sure to become a favorite side dish for any occasion!“
- Pineapple Cardamom Cranberry Sauce (pictured below)
“The warmth of cardamom and cinnamon mixes well with the tangy sweetness of the cranberries, pineapple juice and orange in this delicious and easy holiday side dish recipe for Pineapple Cardamom Cranberry Sauce.“
- Turkey Crust Pumpkin Pie (pictured below)
“This adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble and bake this fun Thanksgiving holiday treat.“
Below is the printable recipe card along with the nutritional information and instructions for making for today’s Balsamic and Herb Roasted Turkey.
- 1 12-14 pound turkey completely thawed with the neck and giblets removed.
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 stick butter softened to room temperature
- 3 tablespoons minced fresh herbs combination of thyme, rosemary, and sage
- 1¼ cups balsamic vinegar
- 1 medium onion roughy chopped
- 2 medium carrots roughy chopped
- 2 ribs celery roughy chopped
- 2 cups chicken broth or stock
Dry the cavity and outside skin of the turkey with paper towels.
Season the inside cavity with 1 tablespoon of the salt and pepper mix you’ve prepared in a small bowl, reserved for the turkey.
Pour 1 cup of balsamic vinegar liberally over the entire turkey, and allow the turkey to marinate with the vinegar at least 20 minutes.
Preheat oven to 450-degrees.
Stuff the cavity of the bird with the chopped onion, carrot, and celery.
In a medium bowl, stir together the softened butter, the minced fresh herbs, and the remaining salt and pepper from the small bowl reserved for the turkey.
Gently run your hand between the turkey skin and the meat of the breast and lift the skin gently.
Pour ¼ cup of the remaining balsamic vinegar over the breast meat of the turkey and also rub approximately 3 tablespoons of the herbed butter mixture over the meat.
Replace the skin on the breast and liberally slather the remaining herbed butter mixture over the breast and leg area of the turkey.
Roast the turkey, uncovered for 45 minutes.
Remove the turkey from the oven, and reduce the oven temperature to 350-degrees.
Add the chicken broth to the roasting pan, spooning the pan juices liberally over the turkey, and return the turkey back to the oven until the internal temperature of the turkey (using a meat thermometer inserted into the thigh area of the turkey) reads 165-degrees. Approximately 2½ – 3 hours. *Note – If during that time the turkey appears to be browning beyond your liking, cover it with aluminum foil and continue roasting until the internal temperature reaches 165-degrees.
Remove the turkey from the oven and allow it to rest for at least 30 minutes before slicing.
Use the juices in the pan to make gravy, if desired.
*See notes if you plan on making the turkey in advance.
Make sure to remove the neck (found inside the bird, between the legs) and giblets (found under the skin flap between the wings, in a small bag) before preparing the turkey.
Use paper towels to dry the turkey inside the cavity and also the outside skin.
Separate the 3 tablespoons salt and one tablespoon pepper into a small bowl so cross-contamination of your seasonings does not happen when handling raw poultry.
READ THE FOLLOWING FOR PRE-ROASTING:
Roasting and slicing of the turkey can be done 2 days in advance of serving.
Once sliced, return the turkey to the cooking pan with all the juices.
Add additional fresh herbs to the pan, cover and refrigerate.
Remove the turkey from the refrigerator for at least 30 minutes before heating.
Keep covered and heat the turkey in a 350-degree oven for 50-60 minutes.
Remove the turkey to a serving platter, discard the herbs, and use the turkey juices to make gravy, if desired.
I hope you’ve enjoyed this easy make-ahead roasted turkey recipe as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!