Herb-Roasted Turkey
Introduction
The only turkey recipe you'll ever need--no basting necessary.
Ingredients
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
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.
Number of Servings: 12
