Skip to Content
very easy
Prep Time
20 mins
Total Time
4 h


1 fresh or frozen turkey up to 20 lb (9 kg), thawed if previously frozen,
1/4 cup
kosher salt
60 mL
2 tsp
10 mL
onions, halved and divided
celery stalks
carrots, peeled
cloves garlic, unpeeled
fresh sage sprigs
sprigs fresh rosemary
1/3 cup
unsalted butter, softened
75 mL
3 tbsp
chopped fresh sage
45 mL
1 tbsp
chopped fresh rosemary
15 mL
cloves garlic, minced
1 tsp
15 mL
3 cups
reduced sodium chicken broth
750 mL
3 tbsp
all-purpose flour
45 mL
1/4 cup
chopped fresh parsley (optional)
60 mL


Step 1

Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr.

Step 2

Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary, garlic and paprika. Loosen the skin from the turkey breast with your fingers; rub the garlic herb butter onto the breast meat under the skin. Tuck the remaining onion, sage sprigs and rosemary sprigs inside the turkey. Tie legs together with butcher's twine and tuck wings under to prevent tips from scorching.

Step 3

In bottom of clean roasting pan, place the 3 onion halves, celery, carrots and garlic cloves.

Step 4

Set turkey, breast-side up, on top of the vegetables. Roast in lower third of oven for 30 min. Reduce temperature to 160°C (325°F) and roast 3 hr. Cook until meat thermometer inserted into thickest part of inner thigh registers 82°C (180°F). Transfer turkey to serving platter and tent with foil for 20 min. before removing twine and slicing.

Step 5

Meanwhile, strain vegetables and skim fat from pan drippings. Put drippings back into roasting pan. Place on stovetop over medium heat. Whisk 1/2 cup (125 mL) of the chicken broth with flour until smooth. Whisk mixture into the drippings. Stir in remaining chicken broth, scraping bottom of pan to incorporate into sauce. Simmer 10 to 12 min,. or until thickened. Stir in parsley, if using. Serve pan gravy with the turkey.


Thaw turkey on tray placed in lower section of fridge to prevent cross-contamination and dripping. Allow 5 hr per lb (10 hr per kg) defrosting time.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving: 3 oz/90 g turkey, plus 1/8 of roasted vegetables
17 g
Saturated Fat:
6 g
1 g
125 mg
41 g
1120 mg
icon close

To serve you better, Sobeys is introducing 360Health Pharmacy & Wellness, our digital pharmacy service.

This page will redirect to where you can manage
your prescriptions, request refills, and book appointments, all in one place.


Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image