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Herb Roasted Turkey

Delicious juicy turkey perfect for your Thanksgiving Dinner
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 146
Ingredients Method Notes

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

Method
 

  1. Position a rack in the lower third of the oven. Preheat oven to 475 °F.
  2. 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.
  3. Mince herbs.
  4. 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.
  5. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wings under the turkey. Tie the legs together with kitchen string.
  6. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  7. Roast the turkey until the skin is golden brown, 45 minutes.
  8. 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.
  9. 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.
  10. The turkey is done when the thermometer registers 165°F.
  11. 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