3 1/2 hours
12 - 14 servings
1 (12 to 14 pound) turkey, thawed
1 tablespoon vegetable oil
1 tablespoon salt
1 carrot, cut into 4-inch pieces
6 cloves garlic
3 tablespoons sage, chopped
3 thyme sprigs
3 tablespoons parsley, chopped
2 teaspoons ground black pepper
2 rosemary stems
3 tablespoons rosemary, chopped
4 to 5 sage leaves
3 tablespoons thyme, chopped
2 parsley sprigs
1 celery stalk, cut into 4-inch pieced
1 medium onion, quartered
1/4 cup butter, melted
Preheat oven to 425°F.
Remove giblets and neck from cavity of turkey. Rinse and dry bird thoroughly. Fold wing tips behind turkey.
Season cavity with salt and pepper.(If you have a pre-basted bird, go easy with the salt.)
Combine butter, oil, and chopped herbs.
Starting at neck end of turkey, loosen skin by sliding fingers underneath it. Slide hand as far as possible toward other end of turkey, separating skin from meat. Rub herb butter over entire breast.
Stuff with cut celery, carrot, onion, garlic, sage leaves, thyme sprigs, parsley sprigs, and rosemary stems. Tie drumsticks in front.
Place bird on a rack in a roasting pan breast-side up; cover loosely with foil tent. Place bird in oven and decrease temperature to 350°F. Bake 3 to 3-1/2 hours
Remove foil tent from turkey during last 45 minutes of baking and baste once using juices in the roasting pan.
Turkey is done when thigh meat reaches internal temperature of 180°F and breast meat 170°F.
No Nutritional Information Available
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