This roast turkey with an herbal rub is tender and well seasoned for the holidays, this bird will be the star of your next party's centerpiece. Our Test Kitchen chefs developed this dish.
Ingredients for Roast Turkey with Herbal Rub:
- 1 13-Pound WHOLE TURKEY fresh or thawed
- 1 Medium onion quartered
- 1 lemon quartered
- 1/4 Cup vegetable oil
- 1 Teaspoon dried thyme
- 1 Teaspoon dried tarragon
- 1 Tablespoon dried rosemary
- 1 Teaspoon salt
- 1/2 Teaspoon freshly ground black pepper
Instructions for Roast Turkey with Herbal Rub:
Step
1: The first step to making this perfect Roast Turkey with Herbal Rub, you need yo preheat the oven to
325°F.
Step
2: Save the giblets
and neck from the turkey for the broth.
Step
3: Rinse the turkey
under cold running water and blot dry with paper towels. Place onion and lemon
quarters in the neck and body cavities.
Step
4: Combine the oil,
herbs, salt, and pepper in a small bowl. Gently loosen skin from the breast
with your fingertips without yanking it off.
Step
5: Replace the skin
with 1 tablespoon of the herb mixture. Rub the leftover herb mixture into the
cavity and around the outside of the bird.
Step
6: Skewers are used to
secure the neck skin to the back. Fold the wings under the turkey's back. Place
your legs tucked in. This stage can be prepared ahead of time, covered, and
refrigerated for several hours.
Read More: Southern Seafood Gumbo Recipe
Step
7: Place the turkey,
breast side up, on a rack in a big shallow (2-1/2-inch-deep) roasting pan.
Insert an oven-safe thermometer, being careful not to contact the bone, into
the thickest portion of the thigh.
Step
8: Wrap the bird in a
loose tent of foil. Roast the turkey in a 325°F oven. for 2 1/2 hours in the oven
Step
9: Remove the foil and
baste the bird with the pan juices. Continue to roast for another hour, or
until the meat thermometer reads 180 degrees F. inside the thigh
Step 10: Remove the turkey from the oven and set it aside for 15-20 minutes before carving. Transfer to a large serving plate and top with gravy.
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Note from the cook:
You may keep turkey and leftover meat in the fridge for
three days or freeze it for three months.
Nutrition Facts:
Calories: 160
Fat: 6g (2g saturated
fat)
Cholesterol: 66mg
Sodium: 542g
Carbohydrate: 6g
Fiber: 1g
Protein: 26g