Roasted Turkey Recipe
Makes: 12 servings, 3 ounces each, plus a lot of leftovers
Protein 25 g
Sodium 175 mg
Potassium 258 mg
This method produces every one of the good looks and moist flavor you dream about in a Thanksgiving turkey. Make sure you show this beauty off at the table when you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.
Ingredients
1 10-12-pound turkey
1/4 cup fresh herbs, plus 20 whole sprigs, like thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola, oil
1 teaspoon freshly ground pepper
Aromatics:, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water, plus much more as needed
Instructions
Position a rack inside the lower third from the oven; preheat to 475°F.
Remove giblets and neck from turkey cavities and reserve to make gravy. Place the turkey, breast-side up, over a rack within a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper within a small bowl. Rub the herb mixture everywhere over the turkey, underneath the skin and on top of the breast meat. Place aromatics and 10 with the herb sprigs within the cavity. Tuck the wing tips within the turkey. Tie the legs as well as kitchen string. Add 3 cups water along with the remaining 10 herb sprigs to your pan.
Roast the turkey before the skin is golden brown, 45 minutes. Remove the turkey in the oven. If by using a remote digital thermometer, insert it in to the deepest part in the thigh, close to your joint. Cover the breast that has a double layer of foil, cutting as essential to conform on the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to a single 3/4 hours more. If the pan gets drier, tilt the turkey to permit juices run out from the cavity into your pan and add 1 cup water. The turkey is performed when the thermometer (or perhaps an instant-read thermometer inserted in to the thickest part on the thigh without touching bone) registers 165°F.
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