Herb Roasted Turkey
This way of roasting a turkey produces all the good looks and moist flavor of a near perfect Turkey. Show is off at the table before carving. Fresh herbs and aromatics inside the bird create a wonderful combination of slow roasted flavor.
Yield
12 servingsPrep
30 minCook
3 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pound |
turkey
up to 12 pounds |
|
| ¼ | cup |
mixed herbs
fresh, minced plus 25 whole sprigs, eg. thyme, rosemary, sage, oregano etc. |
* |
| 2 | tablespoons |
canola oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | medium |
yellow onion
cut into 2 inch pieces |
*
|
| 1 |
lemon
cut into 2 inch pieces |
|
|
| 1 |
apples
cut into 2 inch pieces |
|
|
| 3 | cups |
water
plus more as needed |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
turkey
up to 12 pounds |
|
| 59 | ml |
mixed herbs
fresh, minced plus 25 whole sprigs, eg. thyme, rosemary, sage, oregano etc. |
* |
| 3E+1 | ml |
canola oil
|
|
| 5 | ml |
salt
|
|
| 1 | medium |
yellow onion
cut into 2 inch pieces |
*
|
| 1 | each |
lemon
cut into 2 inch pieces |
|
| 1 | each |
apples
cut into 2 inch pieces |
|
| 7.1E+2 | ml |
water
plus more as needed |
|
| 5 | ml |
black pepper
freshly ground |
|
Directions
Position rack on oven and preheat to 475℉ (246℃).
Remove giblets and neck from the bird and reserve for making gravy. Place the turkey breast side up on a rack inside a roasting pan large enough to hold the bird, pat dry with paper towels.
Mix minced herbs, salt, pepper and oil in a small bowl. Rub the mixture all over the turkey, under the skin and into the breast meat.
Place whole herb sprigs, lemon, apple and onion inside the cavity of the bird. Tie the legs together with kitchen twine and tuck the wings under the bird. Add 3 cups of water to the roasting pan.
Place in oven and roast until golden brown, about 45 minutes. Cover the breast with aluminum foil, reduce oven temperature to 350℉ (180℃) and return to the oven.
Continue roasting for another 1¼ to 1 ¾ hours. If the pan dries out tilt the pan so any juice run out of the cavity and add another cup of water.
The turkey is done when an oven thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165 degrees F.
Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes.
Remove string and carve at the table.
