Herb Roasted Turkey
Difficulty Level: Advanced
-
Prep Time:30 Minutes
-
Cook Time:PT4H30M4 Hours
-
Yield:7-10 Servings
Ingredients
- 3 tablespoons chopped fresh rosemary, stems reserved
- 3 tablespoons chopped fresh thyme, stems reserved
- 3 tablespoons chopped fresh sage, stems reserved
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- Olive oil
- 1 turkey, 14-16 pounds, thawed
- Various aromatics (such as onion, carrot, celery, garlic, lemon peel)
- 2 cups low-sodium turkey or chicken broth
- 38.34g chopped fresh rosemary, stems reserved
- 38.34g chopped fresh thyme, stems reserved
- 38.34g chopped fresh sage, stems reserved
- 12.78g ground black pepper
- 12.78g salt
- Olive oil
- 1 turkey, 14-16 pounds, thawed
- Various aromatics (such as onion, carrot, celery, garlic, lemon peel)
- 473.18ml low-sodium turkey or chicken broth
With assorted herbs and aromatics, there’s plenty here to lend wonderful, holiday-worthy flavor to your turkey.
Preparation
STEP 1
Combine herbs, pepper and salt in a mixing bowl. Add enough olive oil to make a thick paste.
STEP 2
Preheat oven to 450°F.
STEP 3
To prepare turkey, empty cavity and pat entire turkey dry with paper towels. Loosely stuff turkey cavity with reserved stems and aromatics of choice. Gently work your hands between skin and meat of turkey, taking care not to tear skin. Spread about 2/3 of herb mixture under skin. Spread remaining mixture over top of skin. Tuck wing tips under turkey and loosely tie legs together.
STEP 4
Place turkey on a rack in a roasting pan. Pour broth in bottom of pan. Bake for 20 minutes. Reduce oven temperature to 325°F. Bake until a meat thermometer inserted into thickest part of thigh registers 165°F, another 3 hours or more.
STEP 5
Remove from oven, tent with foil and let rest for 30 minutes before carving.
Options
Melted butter can be used in place of olive oil.