This week enjoy herb-roasted turkey. A great recipe to try this holiday, This herb-roasted turkey is a perfect center piece for this Thanksgiving’s meal!
Cook Time: 30 min Active Time: 30 mins Additional: 3 hrs Total: 3 hrs 30 mins Servings = 12
Calories: 172 kcal Protein: 25 g Fat: 7 g
Ingredients/ Equipment:
- 10- to 12-pound turkey
- ¼ cup minced fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons neutral oil, such as canola or avocado
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
- 3 cups water, plus more as needed
Directions:
- Position a rack in the lower third of the oven; preheat to 475°F.
- Remove giblets and neck from turkey cavity and reserve for making gravy. Place the turkey, breast-side-up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, 1 teaspoon salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. 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 until an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) registers 165°F, 1 ¼ to 1 ¾ 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.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
You can find the full recipe at eatingwell here!
