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Herb Roast Turkey
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- #46877
The herb roast turkey combines the classic elements of a traditional turkey with the distinct flavors of fresh herbs and aromatic vegetables. This recipe not only promises a moist bird but also simplifies the roasting process.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
14 pounds whole turkey
1/2 cup unsalted butter, melted
1 bunch fresh sage
1 bunch fresh thyme
1 bunch fresh savory
1 medium carrot, cut in chunks
1 medium celery stalk, cut in chunks
1 small onion, cut in chunks
salt and freshly ground black pepper
directions
Preheat oven to 325 degrees F. Wash turkey well under cold running water. Pat dry. Remove excess fat from cavity. Tuck wings underneath body.
Mix melted butter, plus 2 tablespoons each chopped sage, thyme, and savory. Stuff turkey cavity with carrot, onion, celery and a few sprigs each of sage, thyme and savory.
Place turkey, breast side up, on a V-shaped rack in a large roasting pan. Brush about half the herb butter mixture over top and sides of turkey. Sprinkle both the cavity and outside with salt and pepper.
Roast turkey, uncovered, for one hour. Brush with herb butter mixture and continue roasting for approximately 2 1/2 hours, basting occasionally with pan juices, until the internal temperature in the thickest part of the thigh measures 180 degrees F or the breast measures 170 degrees F.
Remove pan from oven and allow the turkey to rest for 15 minutes before slicing.
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nutrition data
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reviews & comments
November 15, 2012
This is an oh so delicious recipe if you adjust a few things. With the adjustments I'm about to tell you, I made this turkey last year (my very first turkey) and it was so delicious. When I went home for Christmas, I volunteered to cook the turkey for my mom, and she said it was the best turkey she ever had (and she's not a mom that would lie about that just because her daughter cooked it). **Instead of just putting the turkey in the pan, cut up celery, onions, and carrots and line the bottom of the pan. This lets the air get underneath the turkey to cook it. **Instead of just coating the outside of the turkey with the butter/her mixture, take a plastic spatula and along each breast separate the skin from the breast (just barely). Put a tbsp of the mix on each side (under the skin) and use your hands on the outside of the skin to push the mix over the bird. Use the remainder on top of the skin. **Also coat the inside of the cavity with this mix (make sure to completely dry w paper towels before), then sprinkle salt and pepper over the whole bird and in the cavity before putting the aromatics in. Melt in your mouth most moist turkey you'll ever eat (but I haven't tried the bacon coated yet, that sounds delicious too!)