Garlic and Herb Roasted Turkey with Vegetables

Looking for a holiday turkey that turns out juicy, flavourful, and surprisingly simple to make? This Garlic and Herb Turkey keeps the steps clear and approachable, whether you have roasted twenty birds or this is your first. You get tender dark meat, a juicy breast, golden skin, and a pan of vegetables that roast up crisp with rich savoury flavour.

The turkey begins roasting on its sides so the legs and thighs get the heat they need to become perfectly tender. Partway through, it is turned breast-up to finish. If flipping feels like too much for your first holiday roast, it is perfectly fine to keep the turkey breast-up the whole time. You will still get a delicious result.

Once the turkey comes out of the oven, it is moved to a large sheet pan to rest. The liquid from the roasting pan is poured off and reserved. The vegetables then go into the same hot pan and roast in spoonfuls of those flavourful drippings, which helps them caramelize instead of steaming.

Turkey is one of my favourite ways to feed a crowd during the holidays. It is a high-quality protein that feels festive without asking for complicated prep. And when you choose Ontario Turkey, you support local farmers who take pride in bringing fresh, delicious turkey to your table. This Garlic and Herb Roasted Turkey with Vegetables recipe was made in collaboration with Ontario Turkey; all of the opinions in this post are our own.

Why We Love This Recipe

• Even Cooking Without Dry Breast - Two short side-roast stages let thighs and legs cook fully without overcooking the breast.
• Juicy, Flavourful Meat - Butter-oil-herb blend penetrates the skin for deep flavour.
• Crispy Golden Skin - Breast stays uncovered while resting to preserve a perfect golden crust.
• Easy Vegetable Roast - Carrots, Brussels sprouts, and onions soak up turkey drippings for maximum flavour.
• Beginner-Friendly - Simple instructions and approachable steps make roasting a turkey stress-free.

Ingredients

Butter-Oil Blend

• Unsalted butter
• Olive oil
• Garlic cloves
• Fresh thyme
• Fresh sage
• Fresh parsley
• Paprika
• Smoked paprika
• Salt
• Black pepper

Turkey and Vegetables

• Turkey (14-16 pounds)

• Carrots
• Brussels sprouts
• Onions
• Olive oil
• Salt and pepper
• Chicken broth or water

See the recipe card below for exact quantities.

Before You Start

1. Thaw and Prep the Turkey Thaw the turkey in the fridge for 3–4 days. Once thawed, place on a sheet pan, remove packaging, neck, giblets, and any loose fat. Pat the turkey dry thoroughly with paper towels.

2. Position the Legs Twist the legs slightly outward to expose the joints; do not tie.

3. Optional, Overnight Drying The night before the cook, place the turkey on a baking sheet with a rack, uncovered, in the fridge overnight for extra dry skin.

4. Bring to Room Temperature On roasting day, let the turkey sit at room temperature for 30–45 minutes while preparing the butter mixture and preheating the oven.

Instructions

Preheat and Prepare Butter-Oil Mixture

Preheat oven to 425°F. Gently melt the butter, whisk in olive oil, then stir in garlic, the fresh herbs, paprika, salt, and pepper.

Loosen the Skin and Add Butter

Step 1: Loosen the Skin. Gently slide your fingers (or wooden spoon) between the skin and the breast meat, starting at the neck or cavity opening. Work slowly to avoid tearing the skin. Carefully lift the skin, creating pockets over the breasts and thighs.

Step 2: Spread Butter Under the Skin. Use a spoon or your fingers to spread some of the butter-oil-herb mixture under the loosened skin. This helps the meat stay moist and adds flavour directly to the turkey.

Step 3: Brush the Exterior. Smooth the skin back over the meat. Brush the remaining butter mixture all over the outside of the bird, focusing on thighs, legs, and wings for even coverage.

TIP: Be gentle, keep the skin attached at the edges.

Start Roasting on the Side

Place the turkey on its left side on a rack in a large roasting pan. Roast for 15 minutes at 425°F.

Why This Helps: These short side-roast stages let the thighs and legs begin cooking evenly without the breast overcooking.

NOTE: If flipping feels like too much for your first holiday roast, it is perfectly fine to keep the turkey breast-up the whole time. You will still get a delicious result.

Roast on the Other Side

Flip the turkey to its right side and roast for another 15 minutes at 425°F.

TIP: Use oven mitts and a second set of hands if possible. Slide a large spoon or tongs into the turkey cavity to lift and gently roll the turkey when turning. If it sticks to the rack, use tongs or a spatula to loosen it first.

Finish Breast-Up at Lower Temperature

Reduce oven to 325°F. Turn the turkey breast-side up and pour 1 cup of broth or water into the bottom of the roasting pan. You can also tie the legs with butcher’s twine at this time, if you like.

Insert a probe thermometer into the thickest part of the thigh. Roast until the thickest part of the breast reaches 165°F and the thighs reach 175-180°F. 

Rest the Turkey

Remove the turkey from the oven and transfer it to a sheet pan. Loosely tent the thighs with aluminum foil and leave the breast uncovered. Rest for 45 minutes to keep the skin crisp and the dark meat moist.

Prepare & Roast the Vegetables

Remove excess liquid from the roasting pan (reserve the pan juices if you are making gravy), leaving a thin layer of drippings. Deglaze with a splash of stock if needed. Toss carrots, Brussels sprouts, and onions with 2 tablespoon olive oil or reserved turkey fat, salt, and pepper.

Spread vegetables in a single layer in the roasting pan. Roast at 425°F until tender and caramelized, about 30-40 minutes, tossing halfway through.

Carve and Serve

Carve the turkey and serve with the roasted vegetables, mashed potatoes, cranberry sauce, stuffing and homemade gravy for a classic holiday plate.

Pair with a crisp white wine or a light-bodied red like Pinot Noir. Leftovers work well in sandwiches, soups, and for Upside Down Puff Pastry Tarts with Turkey Leftovers

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Tips and Tricks

• Not Flipping: If flipping feels like too much for your first holiday roast, it is perfectly fine to keep the turkey breast-up the whole time. You will still get a delicious result. If you find the breast meat starts to burn, cover with a piece of foil.
• Check Internal Temperature - Use an instant-read meat thermometer for accuracy.
• Dry the Skin - Dry turkey skin overnight for extra crispy results.
• Use Pan Drippings - Drippings add deep flavour to roasted vegetables or homemade gravy.
• Rest Properly - Tent thighs only to keep dark meat warm and moist while preserving breast crispness.

Substitutions

• Herbs - Swap sage or thyme with rosemary or tarragon if preferred.
• Vegetables - Sweet potatoes, parsnips, or baby potatoes can replace or complement carrots and Brussels sprouts.
• Butter-Oil Mix - Use ghee or avocado oil for a dairy-free alternative.

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📖 Recipe