Herb-Roasted Turkey
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 154.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 57.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.4 g
- Protein: 28.8 g
View full nutritional breakdown of Herb-Roasted Turkey calories by ingredient
Introduction
The only turkey recipe you'll ever need--no basting necessary. The only turkey recipe you'll ever need--no basting necessary.Number of Servings: 12
Ingredients
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One 12-pound turkey
1 orange
2 tbsp olive oil
1 tbsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1⁄2 tsp black pepper
Directions
1. Preheat the oven to 400° F. Remove the giblets and neck if they are encased within the turkey, then rinse out the cavity and pat the turkey dry. Slice the orange in half and stuff it inside
the bird.
2. In a small bowl, combine the oil with the rosemary, thyme, sage, and pepper. Rub the seasoning mixture under the skin and on top of the breast of the turkey. Rub any remaining
seasonings over the entire turkey. If the legs are not secured with a wire, tie them together with kitchen string. Place the turkey on a Vrack in a roasting pan, tucking the wings under the bird.
3. Roast the turkey at 400° F for 30 minutes; reduce the oven temperature to 325° F and continue cooking the turkey until an internal temperature of 165° F is reached for the breast or 180°
F for the leg. Also look for other indications of doneness: loose joints and juices running clear
If turkey begins to turn dark brown before the internal temperature is met, cover the breast with foil and continue to roast until done.
the bird.
2. In a small bowl, combine the oil with the rosemary, thyme, sage, and pepper. Rub the seasoning mixture under the skin and on top of the breast of the turkey. Rub any remaining
seasonings over the entire turkey. If the legs are not secured with a wire, tie them together with kitchen string. Place the turkey on a Vrack in a roasting pan, tucking the wings under the bird.
3. Roast the turkey at 400° F for 30 minutes; reduce the oven temperature to 325° F and continue cooking the turkey until an internal temperature of 165° F is reached for the breast or 180°
F for the leg. Also look for other indications of doneness: loose joints and juices running clear
If turkey begins to turn dark brown before the internal temperature is met, cover the breast with foil and continue to roast until done.
Member Ratings For This Recipe
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MARGO55
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CANNINGNANNY
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CD2415256
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STEVIECAT4
Roasting rack is a great idea! I wouldn't put fruit inside my turkey tho. Salt, pepper, garlic, shallot & 1/2 an onion is the way to go. These will flavor the juices that exude and make for a wonderful gravy. I don't think I'd like the taste of an orange throughout the meat or in the gravy - 11/19/09
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KOI239
