Every year my Herb-Roasted turkey is a hit with family and friends. I saw this method while watching the Food Network over a friends house a few days before Thanksgiving one year. Now, both of us make our turkey’s the same every year. We call each other to remind the other of certain herbs or how we have added our own spin on it.
This is the basic recipe I’ve found to share with you. Your turkey will come out full of favor and moist.
Happy Thanksgiving!
Ingredients
1 10-12-pound turkey
1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola, oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 2-Jan cups)
3 cups water, plus more as needed
Preparation
Position a rack in the lower third of the oven; preheat to 475°F.
Remove giblets and neck from 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. Mix minced herbs, oil, 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 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° and continue roasting for 11/4 to 13/4 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 (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) 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.
Tips & Notes
Make Ahead Tip: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
Nutrition
Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.
Recipe Source: Eatwell.com
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