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Herbes de Provence Roast Turkey

Herbes de Provence Roast Turkey

Herbes de Provence Roast Turkey is rated 5.0 out of 5 by 6.
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Prep Time: 25 minutes
Cook Time: 180 minutes
Servings: 12
During a trip to France in the 1960s, Chuck Williams discovered herbes de Provence and brought some back for his store, which was the first in this country to sell them. When Thanksgiving came around, he decided to feature this delicious herb blend for the holiday turkey. The recipe has been a Williams-Sonoma favorite ever since.

Ingredients:

  • 1 fresh or thawed frozen turkey, about 16 lb.
  • 1 yellow onion, quartered
  • 2 celery stalks, cut into 2-inch lengths
  • 3 or 4 fresh flat-leaf parsley sprigs
  • 2 to 3 Tbs. herbes de Provence
  • Salt and freshly ground pepper, to taste
  • 4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter,
      melted

Directions:

Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour.

Position a rack in the lower third of an oven and preheat to 425°F.

Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 Tbs. of the herbes de Provence in the body cavity, and season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper.

Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes. Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey breast side up and reduce the oven temperature to 325°F. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F, and into the thigh, 175°F. Total roasting time should be 3 to 3 3/4 hours.

Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from The Best Ever I did the Turkey in the oven for the first time and it was delish and my kids enjoyed it! golden brown and well seasoned, I will do this again.
Date published: 2016-11-25
Rated 5 out of 5 by from Best Turkey Ever I made this turkey two years ago and have made it every since; this year will be no different. It has become a family favorite on Thanksgiving and Christmas. Oh, it smells heavenly. It's everything a roasted turkey should be: savory, moist, tender, and tasty.
Date published: 2015-10-25
Rated 5 out of 5 by from Like an old dear friend...... I picked this receipe up more than 20 years .......a dear friend and I made it.......it was our first Thanksgiving dinner we had ever made without our mothers and it was to die for.......our new husbands could not believe that this had actually come out of the kitchen with the 1970's electric stove with us at the helm.......making it each year is very special and it always tastes incredible.......Enjoy!!!!!
Date published: 2014-11-22
Rated 5 out of 5 by from The perfect balance I made this turkey last Thanksgiving and my guest still talk about it. This was an easy recipe. I also brined the turkey prior with WS cider brine. The turkey was moist and perfectly seasoned. A definite repeat recipe and also good on chicken.
Date published: 2014-10-24
Rated 5 out of 5 by from Perfect Turkey I looked up this recipe years ago, the first time I made a turkey by myself for a Thanksgiving dinner. It was a complete success. This has been my turkey recipe for Thanksgivings and Christmases ever since. The flavors of the Herbes de Provence are to die for. Keep in mind that with so few ingredients, their quality will be even more important. I usually get a fresh organic turkey from Whole Foods the day I plan to cook it, or the day before if necessary. I think this makes all the difference in the flavor and juiciness of the end product. Enjoy!
Date published: 2014-02-28
Rated 5 out of 5 by from Can't have it any other way I have been doing this recipe for the past 5-6 years and it's now a staple at my table and at that of many of my friends and family. It's amazing: flavorful, moist and incredibly delicious. The only addition to the recipe is that I brine the bird with a Herbes de Provence brine solution for 36 hours.
Date published: 2012-11-23
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