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Roasted Turkey with Tuscan Herbs

  • Course: Main Dish

Roasting turkey with a Reynolds Wrap® Aluminum Foil tent keeps it moist. Tear off a sheet of foil & crease, leaving 1” between the foil and turkey. Remove after 1 hour.

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  • 8 to 24 pound turkey, fresh or thawed
  • Tuscan Herbs
  • 1/3 cup extra virgin olive oil       
  • 2 tablespoons each chopped fresh basil, rosemary, parsley, thyme and sage
  • 2 cloves garlic, minced
  • 1 tablespoon coarsely ground sea salt
  • 2 teaspoons coarsely ground black pepper


Step 1

MIX Tuscan Herbs ingredients in small bowl; set aside.

Step 2

PREHEAT oven to 325°F. LINE large roasting pan, at least 2 inches deep, with Reynolds Wrap 18-inch wide Heavy Duty Aluminum Foil; set aside.

Step 3

REMOVE neck and giblets from turkey; rinse turkey and pat dry. PLACE turkey in foil-lined pan. BRUSH turkey with Tuscan Paste. INSERT meat thermometer into thickest part of thigh, not touching bone.

Step 4

PLACE a long sheet of Reynolds Wrap Aluminum Foil over turkey. CRIMP ends of foil to sides of pan, making a tent and leaving 1 inch between foil and top of turkey for heat circulation.

Step 5

ROAST turkey and remove foil tent according to times below, or until meat thermometer reads °F.

Step 6

LADLE some juices into bowl to safely remove pan from oven if a large amount of juices have collected in pan.

Step 7

COVER turkey with foil; LET STAND minutes before slicing.

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