Herb Roasted Turkey
Delicious juicy turkey perfect for your Thanksgiving Dinner
Ingredients
- 10-12 pound turkey
- 1/4 cup fresh herbs, plus 20 whole sprigs such as thyme, rosemary, sage, oregano and/or marjoram divided
- 2 T olive oil, extra-virgin
- 1 t salt
- 1 t ground pepper
- 1 1/2 cups Aromatics, onion, apple, lemon and/or orange cut into 2-inch pieces
- 3 cups water plus more as needed
Instructions
- Position a rack in the lower third of the oven. Preheat oven to 475 °F.
- Remove giblets and neck from the turkey cavities and reserve for making gravy. Place the turkey, breast side up, on a rack in a large roasting pan; pat dry with paper towels.
- Mince herbs.
- Mix minced herbs, oil, salt, and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin, and on the breast meat.
- Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wings under the turkey. Tie the legs together with kitchen string.
- Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes.
- Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
- Reduce oven temperature to 350°F and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- The turkey is done when the thermometer registers 165°F.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
Notes
NUTRITION FACTS
Serving size - 3 ounces
Calories: 146; Fat: 4g; Saturated Fat; 1g; Sodium: 202mg; Carbohydrate: 0g; Fiber: 0g: Sugar: 0g; Protein: 25g
Recipe courtesy of eatingwell.com