Herb Roasted Turkey

⁽¹⁾

This way of roasting a turkey produces all the good looks and moist flavor of a near perfect Thanksgiving Turkey. Show is off at the table before carving. Fresh herbs and aromatics inside the bird create a wonderful combination of slow roasted flavor.

3 1/2 hours Prep: 30 minutes Cook: 3 hours

740 calories per serving view nutrition facts

sean

12 servings suggest servings

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Ingredients

10	pound	turkey	up to 12 pounds
1/4	cup	mixed herbs	fresh, minced plus 25 whole sprigs, eg. thyme, rosemary, sage, oregano etc.
2	tablespoons	canola oil
1	teaspoon	salt
1	medium	cooking onion	cut into 2 inch pieces
1	each	lemon	cut into 2 inch pieces
1	each	apple	cut into 2 inch pieces
3	cups	water	plus more as needed
1	teaspoon	black pepper	freshly ground

Directions

Position rack on oven and preheat to 475 degrees F.

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 degrees F and return to the oven.

Continue roasting for another 1 1/4 to 1 3/4 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.

Reviews

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.
about 1 year ago by sean

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Nutrition Facts

Serving Size 455g

Amount per Serving

Calories 740 37% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 8.0g	41%
Trans Fat 0.0g
Cholesterol 280mg	93%
Sodium 437mg	18%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 109.0g	217%

Vitamin A	0%		Vitamin C	4%
Calcium	8%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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