How To Make Herb-Roast Turkey
You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.
Serves:
Ingredients
- 1 whole turkey (about 12 pounds)
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 onion, sliced
- 2 cups chicken broth
Instructions
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Preheat the oven to 325°F (163°C).
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Rinse the turkey and pat dry with paper towels.
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In a small bowl, mix together the softened butter, chopped herbs, salt, pepper, and minced garlic.
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Carefully loosen the skin over the turkey breast and spread the herb butter mixture evenly under the skin.
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Place lemon slices and onion slices inside the turkey cavity.
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Tie the legs together with kitchen twine and tuck the wings under the bird.
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Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
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Roast the turkey in the preheated oven for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer inserted into the thickest part of the thigh without touching the bone.
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Baste the turkey with the pan juices every 30 minutes during cooking.
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Remove the turkey from the oven and let it rest for 20-30 minutes before carving.
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Serve the herb-roast turkey with the pan juices and your favorite side dishes.
Nutrition
- Calories : 500kcal
- Total Fat : 20g
- Saturated Fat : 7g
- Cholesterol : 250mg
- Sodium : 900mg
- Total Carbohydrates : 5g
- Fiber : 1g
- Sugar : 1g
- Protein : 72g
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