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Herb-Infused Roast Turkey

k engels

Savor the Festive Season with a Perfectly Roasted, Herb-Infused Turkey

Designed for both novice and experienced cooks, this recipe brings you a mouth-watering, herb-infused turkey with a golden, crispy skin that’s sure to be the centerpiece of any celebration. Filled with aromatic herbs and bathed in rich, buttery juices, every slice promises to be a tender, juicy delight. Whether it’s a family gathering or a special occasion, our easy-to-follow steps ensure your roast turkey is not just a meal, but a memorable experience.

Our roast turkey recipe is more than just a dish; it’s a celebration of flavor, tradition, and the joy of sharing a special meal with loved ones.

Herb-Infused Roast Turkey

Preparation Time: 30 minutes

Cooking Time: 4 hours (varies based on turkey size)

Serves: 8-10

Ingredients

  • 1 whole turkey (10-12 lbs, thawed)
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large onion, quartered
  • 1 lemon, halved
  • 2 cups chicken broth

Instructions

  • Preheat Oven: Preheat your oven to 325°F (165°C).
  • Prepare the Turkey: Remove giblets and neck from the turkey, rinse under cold water, and pat dry with paper towels.
  • Make Herb Butter: In a bowl, mix together butter, olive oil, garlic, thyme, rosemary, sage, salt, and pepper.
  • Season Turkey: Gently loosen the skin from the turkey breast and spread half of the herb butter under the skin. Rub the rest of the herb butter over the outside of the turkey.
  • Stuff Turkey: Inside the turkey cavity, place onion quarters and lemon halves. Truss the legs and tuck the wing tips under the body.
  • Roast: Place the turkey breast-side up in a roasting pan. Pour chicken broth into the bottom of the pan. Tent the turkey with aluminum foil.
  • Basting: Roast the turkey, basting every 30 minutes with the drippings. After 2 hours, remove the foil to allow the skin to brown.
  • Check Doneness: Roast until a thermometer inserted into the thickest part of the thigh reads 165°F (75°C). This should take approximately 4 hours for a 12-pound turkey.
  • Rest Before Serving: Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent and moist.
  • Serve and Enjoy: Carve your turkey and serve with your favorite side dishes for a truly festive feast!
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