McGinnis Herb Roasted Turkey
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Roast the perfect Thanksgiving bird!
  • 1 (12-16 lb) McGinnis Sisters Fresh All Natural Turkey
  • 2 Sticks of Unsalted Butter, softened
  • 1 pkg (each) Fresh Sage, Rosemary & Thyme
  • Kosher Salt & Ground Black Pepper
  • 3 Sweet Onions, peeled and halved
  • 3 Lemons, cut in half
Preheat your oven to 325F.

Take the turkey out of the refrigerator, unwrap and remove the temporary truss. Remove remove neck & giblets. 1 Rinse bird inside and out with cold water. Pat dry with paper towels and set on a clean, flat surface. Let the bird mellow rest and prepare the fresh herb butter mixture. Chop 1/2 package each of fresh Sage, Rosemary & Thyme.  Place butter in a bowl and mix in the herbs. Season with a touch of Kosher salt and some freshly ground black pepper. 
Transfer the turkey to a roasting pan fitted with a rack. Loosen the skin by gently sliding your fingers under the turkey breast and working them down to the thigh. Carefully push the butter under the skin. Rub the remaining butter all over the bird. Stuff the cavity with onions, lemons, & remaining herbs. Truss the bird according to your tradition. You can keep it loose and tie the legs together, making sure that the skin flap gets tucked up too.
Place the turkey in the oven. After about 2hrs total, baste and tent with foil. Then continue to roast 1-2 more hours. (See our Turkey Roasting Guide on our Tips Page). For a more brown turkey remove foil in the last hour of roasting.
You’ll know your turkey is done when the thigh meat (thickest on the bird) registers 165º and the juice runs clear out of the bird. Let your turkey rest under a foil tent for 20-30 min prior to carving.

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