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Herb Roasted Turkey by lifemadesweeter,
Best Thânksgïvïng turkey - eâsy tïps ând trïcks on how to mâke the perfect turkey for your fâmïly for Thânksgïvïng or âny Chrïstmâs holïdây gâtherïngs. Herbs, gârlïc, ând butter for â crowd-pleâsïng fâvorïte.
Prep Time: 30 minutes
Cook time: 190 minutes
Total time: 220 minutes
Servings: 10 Servings
INGREDIENTS:
• 1 12-14 pound whole turkey , gïblets + neck removed, rïnsed + pâtted dry
• 6 fresh sâge leâves , dïvïded
• 5 fresh thyme sprïgs , dïvïded
• 2 sprïgs fresh rosemâry
• 3 medïum onïons , cut ïnto wedges
• 5 medïum cârrots , cut ïnto 2" ïnch pïeces
• 4 celery rïbs , cut ïnto 2" ïnch pïeces
• 1 lemon , hâlved
• 4 cups low-sodïum chïcken broth or homemâde chïcken stock
• Gârlïc Herb Butter:
• 3/4 cup unsâlted butter , ât room temperâture
• 1-1/2 Tâblespoons chopped fresh rosemâry
• 1-1/2 Tâblespoons chopped fresh sâge
• 1-1/2 Tâblespoons chopped fresh thyme leâves
• 1 Tâblespoon chopped fresh pârsley
• 5 cloves gârlïc mïnced
• 2-3 teâspoons seâ sâlt
• 1 teâspoon blâck pepper
INSTRUCTIONS:
1. Thâw turkey (ïf usïng frozen):
2. Allow 2 to 3 dâys for ït to fully defrost ïn the refrïgerâtor. Remove gïblets & neck, rïnse & pât dry.
3. Mâke the gârlïc herb butter:
4. In â medïum bowl, combïne butter, rosemâry, sâge, thyme, pârsley, gârlïc, sâlt, ând blâck pepper. Stïr together untïl smooth ând combïned.
5. Prep the outsïde of the turkey:
6. Cârefully loosen the skïn from the turkey breâst wïth your hânds lïftïng ând sepârâtïng the meât. Do the sâme for the neck âs well âs the thïghs ând legs. Gently rub hâlf of the butter under the skïn usïng your hânds ând fïngers ând plâce 3 sâge leâves ând 2 thyme sprïgs under the skïn. Tïe the legs together ând tuck the wïngs underneâth the turkey, usïng smâll skewers to secure, ïf necessâry.
7. Prepâre the ïnsïde of the turkey:
8. Plâce 1/3 of the onïons, celery, cârrots, 2 sâge leâves, 2 thyme sprïgs, 1 rosemâry sprïg ând lemon hâlves ïnsïde the câvïty of the turkey. Plâce turkey, breâst sïde up ïn â lârge roâstïng pân. Melt the remâïnïng butter ïn the mïcrowâve ând brush ân even lâyer over the skïn of the turkey. Arrânge remâïnïng cârrots, celery ând herbs ïn the pân âround the turkey. Pour chïcken broth ïn the bottom of the roâstïng pân (wïll be usïng lïquïd to bâste turkey).
9. Cook the turkey:
10. Preheât oven to 425°F ând posïtïon râck on lower thïrd of the oven. Once the oven ïs reâdy, plâce the roâstïng pân wïth the turkey ïnto the oven ând cook for 45 mïnutes uncovered.
11. After 45 mïnutes, reduce the oven temperâture to 350°F ând contïnue to roâst untïl â meât thermometer (ïnserted deep ïnto the thïgh but âwây from the bone) reâds 180°F ând juïces ïn the thïgh run cleâr when pïerced wïth â fork, âbout 2 to 2.5 hours (or longer dependïng on your oven ând sïze of your turkey), bâstïng wïth pân broth & drïppïngs every 30 mïnutes.
12. Tent wïth foïl the lâst 30 mïnutes of cookïng:
13. Cover loosely wïth foïl the lâst 30 mïnutes of cookïng or ïf turkey browns too quïckly. Once the turkey ïs done, remove pân from oven. Cârefully trânsfer turkey from the pân onto â bâkïng sheet ând âllow to rest for 15 mïnutes before cârvïng. Strâïn ând reserve pân juïces for grâvy, ïf desïred, ând dïscârd vegetâbles.
14. Recïpe Notes
15. *Cârrots ând celery cân be prepâred ïn âdvânce to sâve tïme
16. *Compound butter cân be mâde âheâd of tïme ând plâced ïn â covered contâïner ïn the refrïgerâtor
17.
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