How To Make Herb Roast Turkey
The spicy and minty with a few earthy flavors from rosemary, thyme, and parsley make this herb roast turkey a savory and fragrant dish.
Serves:
Ingredients
- 14lbsturkey
- ¼cupolive oil
- ½cupherbs,parsley, rosemary, sage and/or thyme, chopped
- 1recipe stuffing,optional
- onions and fresh herbs,optional
- 4cupsbroth,chicken or turkey
Instructions
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Preheat oven to 350 degrees F.
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Remove giblets and neck from turkey cavity and pat turkey dry with paper towels. If stuffing the turkey, wipe the inside of the cavity with paper towels.
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Rub olive oil and chopped herbs over turkey and season generously with salt/pepper.
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If stuffing turkey, fill with stuffing loosely (do not pack stuffing) or add ½ an onion and fresh herbs to the cavity.
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Tie legs together with kitchen string or tuck under the flap of skin at the tail if your turkey has one. Twist the tips of the wings under the turkey.
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Place turkey in a roasting pan on a rack, breast side up (optional, add celery, onion, carrot and the turkey neck to the bottom of the roasting pan). Add 4 cups broth to the bottom of the pan (or enough to fill the pan about 1″ deep).
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Add turkey to the oven, reduce heat to 325°F and roast until turkey reaches 165°F *see below. Once the breast starts to brown, loosely tent a piece of foil over the breast so it doesn’t overcook.
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Remove turkey from the roasting pan and tent with foil, rest at least 20 minutes. Make gravy from the drippings while the turkey rests.
Nutrition
- Calories: 804.42kcal
- Fat: 34.56g
- Saturated Fat: 8.41g
- Trans Fat: 0.33g
- Monounsaturated Fat: 12.99g
- Polyunsaturated Fat: 8.26g
- Carbohydrates: 2.34g
- Fiber: 0.90g
- Sugar: 0.49g
- Protein: 114.89g
- Cholesterol: 381.02mg
- Sodium: 609.18mg
- Calcium: 103.66mg
- Potassium: 1237.66mg
- Iron: 7.20mg
- Vitamin A: 121.74µg
- Vitamin C: 9.24mg
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