Roast Turkey with Sage and Basil

    1 day 11 hours 20 minutes

    Cooking a turkey does not need to be a big hassle. Garlic powder, basil and sage add just the right flavour.

    563 people made this

    Serves: 16 

    • 1 whole turkey (approx 6kg)
    • 3/4 cup olive oil
    • 2 tablespoons garlic powder
    • 2 teaspoons dried basil
    • 1 teaspoon ground sage
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 cups water

    Preparation:20min  ›  Cook:1day11hours  ›  Ready in:1day11hours20min 

    1. Preheat oven to 170 degrees C. Clean turkey, discard giblets and organs, and place in a large roasting pan with a lid.
    2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan and cover.
    3. Bake for 3 to 3 1/2 hours, or (if you have a meat thermometer) until the internal temperature of the thickest part of the thigh measures 82 degrees C. Remove the turkey from oven, and allow to stand for about 30 minutes before carving.

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    Roast Turkey with Sage and Basil
    Roast Turkey with Sage and Basil

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    Reviews in English (502)


    This makes the yummiest, really moist and tender (as in falling off the bone, literally; if you need your turkey to be pretty, keep a sharp eye out) Thanksgiving bird. Definitely make gravy from the herb-y, flavorful drippings - it completely kicks you-know-what, too. Can't say enough good things about this one. I used softened butter, which is tasty and easier to handle, and put most of the mixture under the skin. My roaster doesn't have a lid, so I tightly covered with foil; it worked just fine. In other words, you can't go wrong! **Added later: well, I've made this several more times in different ways - In the oven with a turkey bag, in a countertop roaster, all olive oil instead of butter, sprinkling generously with paprika after pouring on the herbs (to enhance browning - but don't baste or the "fake tan" will wash off!)... turns out great every time. Made Thanksgiving lunch this year ('07) for 50+ people at work, including this turkey, and it was rave reviews all around! ** Added '08: I've made this about six times now, so I've decided that this is the magic combo: use olive oil as written; use most of the mixture under the skin with just enough outside for pretty; don't use an oven bag; after the herbs are poured on, add a generous coating of Paprika and skip the basting (don't need it anyway!). Cooked again for work - well before noon at least 10 people had walked up to me with shiny fingers and half-full mouths, saying "that turkey is so GOOOD!". 'Nuf said.  -  05 Nov 2006  (Review from Allrecipes USA and Canada)


    I've used this recipe for two years now - it is fabulous! The only things I changed were cooking it in a turkey bag and preparing the spices a little differently. I mix them in a softened whole stick of butter, smear it all in a small plastic bag, roll it up, then refrigerate (a la Sandra Lee). Once firm, I slice it and put the pats under the skin and in the cavity of the bird. My turkeys were always, always dry before I found this recipe; now they get rave reviews. It's a keeper!  -  10 Feb 2007  (Review from Allrecipes USA and Canada)


    Okay, listen good and hard. This turkey recipe is the *BEST* turkey recipe on the planet. EVERYONE loved it including the kids! Just as others mentioned, you do need to take the solution and put under the skin of the turkey between the skin and the meat - right on top of the meat and the outside of the skin as well. I also doubled the solution as to have more rub for my large turkey. P.S. I added about 3 tbs of butter and mixed into the mixture to give an additional buttery flavor. If you think I'm wrong about this -- let me tell you what a 10 year old told me after eating my turkey *LEFTOVERS* -- "This turkey is better than my momma's... her's is dry." Isn't that sweet? This is the juciest turkey recipe you will ever try, I promise. And the flavor is out of this world. Thank you whoever invented it! It will be my turkey recipe for every Thanksgiving and Christmas from now until eternity! Brandy  -  27 Dec 2002  (Review from Allrecipes USA and Canada)