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Herb Roasted Turkey

Prep Time
20 minutes
Cook Time
3 h 30 m
Total Time
3 h 50 m
14  People


Recipe makes 14 Servings

12 Lb H-E-B Natural Texas Turkey, frozen and thawed
1 Tbsp kosher salt
2 Tsp black pepper
1/4 cup(s) unsalted butter, melted
1 Tbsp vegetable oil
3 Tbsp sage, chopped
3 Tbsp Italian parsley, chopped
3 Tbsp rosemary, chopped
3 Tbsp thyme, chopped
1 celery stalk, cut into 4-inch pieced
1 carrot, cut into 4-inch pieces
1 medium white onion, quartered
6 H-E-B Peeled Garlic
5 sage leaves
3 thyme sprigs
2 parsley sprigs
2 rosemary stems
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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 turkey cavity 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 from 3-3 1/2 hours depending on your oven.
Remove foil tent from turkey during last 45 minutes of baking and baste once using juices in roasting pan.
Turkey is done when thigh meat reaches internal temperature of 180˚F and breast meat 170˚F.



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