Herb You Roasted My Turkey
Elevate your holiday feast with "Herb You Roasted My Turkey," a show-stopping centerpiece infused with the irresistible aromas of fresh rosemary, thyme, sage, and parsley. This perfectly roasted 12-pound turkey is basted with a luscious herb-infused butter for crispy, golden skin and mouthwatering flavor in every bite. Zesty citrus and aromatic garlic tucked inside the cavity complement the savory richness, while a medley of roasted vegetables and a flavorful chicken broth base create the perfect foundation for delectable drippings or gravy. With a prep time of just 30 minutes and roasting to perfection in 3 hours, this recipe promises a juicy, tender turkey that will impress your guests and fill your home with the essence of the holidays.
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Ingredients
- 12 pounds turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 2 tablespoons fresh parsley
- 5 cloves garlic cloves
- 1 whole lemon
- 1 whole orange
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Remove the neck and giblets from the turkey and pat the turkey dry with paper towels. Place the turkey on a large roasting pan fitted with a rack.
Step 3
In a small saucepan, melt the unsalted butter over low heat. Finely chop the rosemary, thyme, sage, and parsley, and add them to the melted butter along with 3 minced garlic cloves. Stir well and set aside.
Step 4
Season the turkey cavity generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.
Step 5
Cut the lemon, orange, onion, and carrots into quarters. Stuff the turkey cavity with the lemon, orange, remaining garlic cloves, and a few pieces of onion, carrot, and celery. Reserve the rest of the vegetables for the roasting pan.
Step 6
Brush the turkey skin all over with the herbed butter mixture, making sure to get into all the creases. Season the outside of the turkey with the remaining salt and pepper.
Step 7
Arrange the remaining onion, carrot, and celery pieces in the bottom of the roasting pan. Pour the chicken broth into the pan to create a flavorful base for the drippings.
Step 8
Drizzle the olive oil over the vegetables in the pan and toss to coat.
Step 9
Place the turkey in the preheated oven and roast for approximately 15 minutes per pound, basting every 30-40 minutes with the pan drippings or extra melted butter.
Step 10
After 2 hours of cooking, check the turkey to see if the skin is browning too quickly. If so, tent the bird loosely with aluminum foil to prevent over-browning.
Step 11
The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and 175°F (79°C) in the thigh.
Step 12
Carefully remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Step 13
Serve with the roasted vegetables and pan drippings or gravy for the perfect finishing touch. Enjoy!
Nutrition Facts
| Serving size | (6695.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8826.7 |
| Total Fat 224.8g | 0% |
| Saturated Fat 90.5g | 0% |
| Polyunsaturated Fat 30.1g | |
| Cholesterol 4384.8mg | 0% |
| Sodium 29295.3mg | 0% |
| Total Carbohydrate 70.0g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 32.5g | |
| Protein 1580.9g | 0% |
| Vitamin D 653.2IU | 0% |
| Calcium 905.7mg | 0% |
| Iron 40.6mg | 0% |
| Potassium 14978.2mg | 0% |
Source of Calories