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Thanksgiving Herb-Roasted Turkey recipe (Poultry)

Yield: 12 servings

1   turkey
¼ cups fresh herbs
some   marjoram
some   thyme
some   rosemary,
some   sage
some   oregano
2 tablespoons canola oil
1 teaspoon salt and pepper
1 teaspoon pepper
3 cups water

Posted by Margo on Nov 24, 2010


Preheat oven to 475°F. Remove giblets and neck from turkey and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan. 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 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. 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 for 3 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 registers 165°F. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes.

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