This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!
Provided by SharleneW
Categories Whole Turkey
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
- Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.
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Charlotte Lil
[email protected]This recipe is a bit time-consuming, but it's worth it. The turkey is so delicious.
Anahi Ramirez
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The herb seasoning was amazing.
Zeeshan niazi
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor of the turkey.
Adam Wunker
[email protected]This recipe is a great way to prepare turkey for a special occasion.
Tg munna Chowdhury
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy turkey recipe.
jakes thuku
[email protected]This is the best turkey recipe I've ever tried.
Timon Khan
[email protected]I've made this recipe several times and it's always a hit.
Layla Wellito
[email protected]This recipe is a keeper! The turkey was delicious and the leftovers were even better.
sujal gaming
[email protected]I made this for Thanksgiving and everyone raved about it. The turkey was moist and juicy, and the herb seasoning was perfect.
Priya Chaudhary
[email protected]This recipe was easy to follow and the turkey turned out great. I especially liked the crispy skin.
Ramona HouleYoungbird
[email protected]I was skeptical about using thyme and rosemary in a turkey recipe, but I'm so glad I did. The herbs really complemented the turkey and gave it a unique flavor.
Kareem Panwar
[email protected]I've tried many turkey recipes, but this one is by far the best. The combination of herbs and spices gives the turkey a delicious flavor that everyone loved.
Maxibro
[email protected]This recipe was a hit with my family! The turkey was moist and flavorful, and the herb seasoning was perfect. I will definitely be making this again.