Sunday, November 22, 2009

Herb-Roasted Turkey

I found this recipe in the Taste of Home Oct/Nov 2009 magazine and tried it out purely because the picture on the cover looked awesome. I made this for our early Thanksgiving with our fellow American group and it was so good that I'm going to make it again on Thanksgiving.


1/2 cup olive oil, divided
4 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1 turkey (14-16 lbs)
8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips***opt.


In small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.

Cut onions into wedges and the celery, carrots and parsnips into 2 inch lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme.

Place remaining vegetables in the roasting pan. Place turkey breast side up up, over vegetables. Brush with remaining oil.

Bake at 325 F for 3 1/4 to 3 3/4 hours or until a meat thermometer reads 180 F, basting occasionally with pan drippings. Cover loosely with foil if turkey browns to quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy.

***How to Place Fresh Herbs Under Turkey Skin (Taste of Home - Oct/Nov 09 - p 43)
  • Gently loosen the skin of the turkey, starting at the cavity end. Rub olive oil mixture under skin.
  • Gently push sage leaves under each side of turkey, taking care that the leaves stay flat (a table knife may be helpful in positioning).
  • Position one thyme sprig along each side of the breast bone.
  • Brush turkey with olive oil and sprinkle with salt and pepper before roasting.

I was a real "turkey" myself with this one because I didn't take a picture of my first ever roasted turkey after it came out of the oven all perfectly browned and juicy. But here is a picture of me with the carcass of my fabulous bird.

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