Herb Roasted Turkey
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Sage (finely chopped fresh)1 tbsp
Thyme (finely chopped fresh)3 large
Carrot (cut into 1-inch pieces)2 large
Onion (quartered)Directions:
1
Remove the turkey from the refrigerator 1 hour before roasting
2
Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth
3
Season with salt and pepper
4
Preheat the oven to 450°F
5
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat
6
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions
7
Rub the entire turkey with the herb butter and season liberally with salt and pepper
8
Scatter the remaining vegetables on the bottom of a large roasting pan
9
Fit a rack over the vegetables and put the turkey on top of the rack
10
Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven
11
Roast until the turkey is light golden brown, about 45 minutes
12
Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer
13
Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil
14
Let rest for 30 minutes before carving
15
Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan
16
Discard the solids
17
Boil the stock until reduced to a sauce consistency
18
Arrange the turkey on a large platter and drizzle with the reduced stock
19
Remove the turkey from the refrigerator 1 hour before roasting
20
Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth
21
Season with salt and pepper
22
Preheat the oven to 450°F
23
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat
24
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions
25
Rub the entire turkey with the herb butter and season liberally with salt and pepper
26
Scatter the remaining vegetables on the bottom of a large roasting pan
27
Fit a rack over the vegetables and put the turkey on top of the rack
28
Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven
29
Roast until the turkey is light golden brown, about 45 minutes
30
Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer
31
Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil
32
Let rest for 30 minutes before carving
33
Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan
34
Discard the solids
35
Boil the stock until reduced to a sauce consistency
36
Arrange the turkey on a large platter and drizzle with the reduced stock