Herb-Roasted Turkey
Herb-Roasted Turkey takes approximately 3 hours and 45 minutes from beginning to end. This gluten free, dairy free, and whole 30 recipe serves 14 and costs $1.6 per serving. One serving contains 573 calories, 71g of protein, and 26g of fat. 92 people were impressed by this recipe. Head to the store and pick up sage leaves, thyme sprigs, pepper, and a few other things to make it today. It is brought to you by Taste of Home. A few people really liked this main course. Overall, this recipe earns an excellent spoonacular score of 94%. Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes, Roasted Turkey with Herb Butter & Roasted Shallots, and Herb-Roasted Turkey are very similar to this recipe.
Servings: 14
Preparation duration: 20 minutes
Cooking duration: 205 minutes
Ingredients:
5 medium carrots
5 celery ribs
4 garlic cloves, minced
1/2 cup olive oil, divided
4 medium onions
3 medium parsnips
1/4 teaspoon pepper
8 fresh sage leaves plus 4 fresh sage sprigs, divided
1 teaspoon salt
6 fresh thyme sprigs, divided
1 turkey (14 to 16 pounds)
Equipment:
bowl
toothpicks
roasting pan
kitchen thermometer
aluminum foil
frying pan
Cooking instruction summary:
Directions In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks. Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme. Place remaining vegetables in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining oil. Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy. Yield: 14 servings. Originally published as Herb-Roasted Turkey in Taste of HomeOctober/November 2009, p43 Nutritional Facts 8 ounces cooked turkey equals 599 calories, 32 g fat (8 g saturated fat), 245 mg cholesterol, 342 mg sodium, 1 g carbohydrate, trace fiber, 72 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin.
2. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.
3. Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths.
4. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme.
5. Place remaining vegetables in a roasting pan.
6. Place turkey, breast side up, over vegetables.
7. Brush with remaining oil.
8. Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy.
Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Herb-Roasted Turkey Thighs | Juicy Turkey Recipe | Allrecipes at Home
Barefoot Contessa Make Herb-Roasted Turkey Breast | Food Network
