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There is something so comforting about the aroma of a turkey roasting on Thanksgiving morning. The kitchen begins to smell like rosemary and thyme, and familiar holiday memories seem a little closer. 🦃💛
One of mine begins with a trip to Lake of the Ozarks.
After Dennis and I were first married, we enjoyed taking trips to the lake. It became one of our favorite places to bring our children, too. We loved wandering through the outlet mall, and a stop at a kitchen store was always a treat.
On one particular trip, I spotted a wonderful find on sale—a large Lenox turkey platter that I just loved. Dennis bought it for me, and that platter has been part of our family table for many years.
Every Thanksgiving, I look forward to bringing it out again. It reminds me of those trips to the lake, our children, and Dennis buying me something he knew I would treasure. What began as a lovely find in a kitchen store became a small piece of our family’s holiday story.
For this turkey, I’m bringing in some of the flavors I love from Mama and Oma’s German dressing—apples, celery, carrots, onion, and garlic—with a little of my RosemaryThyme House Seasoning.
This is a simple apple-and-vegetable filling, without bread. Our German bread dressing can bake separately, ready to serve alongside slices of golden, herb-roasted turkey—on that much-loved platter.
🌿 ROSEMARYTHYME HERB-ROASTED TURKEY
With Apple & Vegetable Filling
For one approximately 12-pound turkey
Oven temperature: 325°F
Estimated roasting time: approximately 3½–4 hours; begin checking temperatures at 3 hours
Resting time: 20–30 minutes
🛒 INGREDIENTS
For the apple-and-vegetable filling:
• 1 large apple, cored and cut into chunks
• 2 celery stalks, cut into chunks
• 1 medium carrot, cut into small chunks
• 1 small yellow onion, cut into wedges
• 4 garlic cloves, peeled and lightly crushed
• 1 teaspoon Great Value Extra Virgin Olive Oil
• 1 teaspoon RosemaryThyme House Seasoning—your blend of garlic powder, onion powder, paprika, powdered rosemary, powdered thyme, and black pepper
For the turkey:
• 1 whole turkey, approximately 12 pounds, completely thawed
• 1–2 tablespoons Great Value Extra Virgin Olive Oil, enough for a light coating
• 1 teaspoon Great Value Thyme Leaves
• 1 teaspoon Great Value Rosemary Leaves, finely crushed
• 1 teaspoon Great Value Parsley Flakes
• 1 cup Swanson Unsalted Chicken Broth, plus more as needed for the roasting pan
You will also need a roasting pan with a rack, oven-safe kitchen twine, aluminum foil, and a food thermometer.
👩🍳 DIRECTIONS
- THAW THE TURKEY
Allow approximately 3 days for a 12-pound turkey to thaw in the refrigerator, giving yourself a fourth day for a little margin. Keep it in its original wrapping on a rimmed tray on the bottom shelf, with the refrigerator at 40°F or below.
Once refrigerator-thawed, cook within 1–2 days.
For faster thawing, place the turkey in a leakproof bag and submerge it in cold water. Change the water every 30 minutes. Allow approximately 6 hours for a 12-pound turkey, and cook immediately after thawing this way. Never thaw turkey on the counter.
- PREPARE AND PAT DRY
Preheat the oven to 325°F.
Remove the wrapping, neck, and giblet packets, checking both the main cavity and neck cavity.
Do not rinse the turkey. Pat the skin and cavity dry with paper towels and discard the towels. Wash your hands and thoroughly clean any surfaces or utensils that touched raw turkey.
- MAKE THE APPLE-AND-VEGETABLE FILLING
Toss the apple, celery, carrot, onion, and garlic with 1 teaspoon olive oil and the RosemaryThyme House Seasoning.
Immediately before roasting, place a modest amount loosely inside the main cavity. Do not pack it tightly or fill every available space. Place any remaining mixture in the roasting pan.
- TUCK AND LIGHTLY TRUSS
Tuck the wing tips behind the turkey’s shoulders.
Using oven-safe kitchen twine, loosely tie the drumstick ends together. Keep the cavity opening unobstructed and avoid pulling the legs tightly against the breast.
- OIL AND SEASON
Place the turkey breast-side up on the rack in the roasting pan.
Brush the breast, legs, and exposed skin lightly with olive oil. Sprinkle evenly with thyme, finely crushed rosemary, and parsley.
Pour 1 cup unsalted chicken broth into the bottom of the pan, avoiding the seasoned skin.
- ROAST UNTIL GOLDEN, THEN TENT
Place the turkey in the oven uncovered.
Begin checking the skin after approximately 1½ hours. When the breast reaches a lovely golden brown—often around 1½–2 hours—loosely tent the breast with aluminum foil.
Leave the foil over the breast for the remaining roasting time to help prevent excessive browning. Cover sooner if needed, or allow more uncovered time if the skin is still pale.
If the bottom of the pan becomes dry, carefully add a little more broth around the turkey.
- CHECK THE TEMPERATURE
Budget approximately 3½–4 hours for roasting, but begin checking temperatures at about 3 hours. Timing is only a guide; the thermometer determines when the turkey is done.
Check all of the following, keeping the thermometer away from bone:
• Thickest part of each breast: at least 165°F
• Innermost part of each thigh: at least 165°F
• Innermost part of the wing: at least 165°F
• Center of the apple-and-vegetable filling: at least 165°F
The filling must also reach 165°F because it comes into contact with raw turkey juices. Continue roasting if any area is below the safe temperature.
- REST AND CARVE
Once all temperature checks pass, remove the turkey from the oven and tent loosely with foil.
Let it rest for 20–30 minutes before removing the filling and carving. Arrange the sliced turkey on a warm platter and serve with your favorite gravy and holiday sides.
📝 ROSEMARYTHYME NOTES
• This filling contains apples and vegetables, without bread. Bake your German bread dressing separately, until its center reaches 165°F.
• Your eyes tell you when to cover the skin; your thermometer tells you when the turkey is safely cooked.
• Avoid relying on skin color, clear juices, or a pop-up timer alone.
• If your turkey is labeled “basted,” “self-basting,” or “contains a solution,” it may already contain added salt. Check the label before adding seasoning containing salt.
• Refrigerate leftover turkey and filling separately in shallow containers within 2 hours. Use refrigerated leftovers within 3–4 days or freeze for longer storage.
💛 A LITTLE ROSEMARYTHYME NOTE
Sometimes the things we bring to our holiday table carry stories of their own—a favorite serving bowl, a handwritten recipe, or a turkey platter chosen on a family trip many years ago.
We bring them out, remember the people and moments connected to them, and make room for another year of memories. What a blessing to gather, share a meal, and thank God for those around our table.
🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU
🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com
From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡
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