Best Herb-Roasted Turkey Recipe – How to Make Herb-Roasted Turkey

0
164


Mike Garten

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Cal/Serv:
255

Yields:

8


servings

Total Time:

3

hours

45

mins

1


12- to 14-lb turkey, thawed if frozen

4


small onions, quartered

2


large carrots, cut into 2-inch pieces

2


stalks celery, cut into 2-inch pieces

3/4
c.

low-sodium chicken broth, if needed

Fresh herbs and clementines, for serving

  1. Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and 6 sprigs sage into main cavity
  2. Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 teaspoon salt.
  3. Place turkey neck, carrots, celery, bay leaves and remaining onions and sage in large roasting pan. Place roasting rack in pan and put turkey on top.
  4. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2 1⁄2 to 3 hours. (Cover bird loosely with foil if it browns too quickly and add broth to pan if vegetables begin to scorch.)
  5. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve pan and its contents for gravy. Carve turkey and garnish as desired.

Nutritional information (per serving): Each 5-ounce serving about 255 cal, 9 g fat (2.5 g saturated), 40 g protein, 185 mg sodium, 0 g carbohydrate, 0 g fiber

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Source : Goodhousekeeping