Herb-Roasted Turkey
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
38
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Kosher Salt1.5 tbsps
Ground Black Pepper (freshly)1 tbsp
Lemon Zest (finely grated)1 tbsp
Rosemary (minced fresh)1 tbsp
Thyme Leaves (minced fresh)1 medium
Onion (quartered)Directions:
1
Preheat oven to 450°F
2
Set a rack inside a large roasting pan
3
Pat turkey dry with paper towels
4
Rub bird inside and out with salt and pepper
5
Place turkey on the rack in the pan
6
Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl
7
Rub herb butter over top of turkey and inside cavity
8
Place onion, orange, and lemon inside turkey cavity
9
Tuck tips of wings under bird (this prevents them from burning during the long roasting time)
10
Pour 4 cups water into pan
11
Roast turkey, uncovered, for 30 minutes
12
Reduce oven temperature to 325°F
13
Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan
14
Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total
15
Transfer turkey to a platter
16
Tent with foil and let rest for 1 hour before carving
17
Preheat oven to 450°F
18
Set a rack inside a large roasting pan
19
Pat turkey dry with paper towels
20
Rub bird inside and out with salt and pepper
21
Place turkey on the rack in the pan
22
Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl
23
Rub herb butter over top of turkey and inside cavity
24
Place onion, orange, and lemon inside turkey cavity
25
Tuck tips of wings under bird (this prevents them from burning during the long roasting time)
26
Pour 4 cups water into pan
27
Roast turkey, uncovered, for 30 minutes
28
Reduce oven temperature to 325°F
29
Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan
30
Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total
31
Transfer turkey to a platter
32
Tent with foil and let rest for 1 hour before carving