My Lazy Oven Turkey
Yield
8 servingsPrep
20 minCook
130 minReady
150 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pounds |
turkey
8-14 pounds |
|
| 1 | medium |
onions
|
|
| 1 | teaspoon |
thyme
dry |
*
|
| 1 | teaspoon |
rosemary leaves
dry |
|
| 1 | teaspoon |
sage
dry |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
turkey
8-14 pounds |
|
| 1 | medium |
onions
|
|
| 5 | ml |
thyme
dry |
*
|
| 5 | ml |
rosemary leaves
dry |
|
| 5 | ml |
sage
dry |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Remove giblets and neck from turkey; set aside.
Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird.
Cut onion in half and place inside turkey.
Blend herbs and make a paste with a little fat.
Spread on outside of turkey and press into skin.
Tie legs together. Pour ½ inch water into pan and cover with lid.
Place pan in a 350℉ (180℃) oven for 1½ to 2 hours or til meat thermometer registers 185.
Uncover for last 10 minutes to brown if desired.
Remove from oven and let sit for 15 minutes before carving.
Drain liquid into a pot and return turkey to a warm oven til ready to carve(after standing 15 minutes).
