Herb Roasted Turkey
- 4 12 tablespoons salt
- 14 teaspoon ground pepper
- 2 cups chopped white onions
- 1 cup chopped celery
- 8 fresh rosemary sprigs (about 1 package)
- 12 fresh thyme sprigs (about 1 package)
- 12 fresh sage sprigs (about 1 package)
- 2 (16 ounce) cans low sodium chicken broth (or 4 cups)
- 2 tablespoons italian seasoning
- 12 lbs thawed turkey
- DAY 1: Remove giblets, neck, & heart from turkey.
- Rinse turkey with cold water, pat dry.
- Trim excess fat.
- Sprinkle 4 teaspoons salt over and inside turkey.
- Refrigerate uncovered for 24 hours.
- DAY 2: Preheat oven to 325 deg.
- Rinse turkey with cold water, pat dry.
- Stuff body cavity with onion, celery, herbs, & pepper.
- Lift wing tips up and over back; tuck under turkey.
- Tie legs together with twine.
- Place turkey breast-side-up, on a rack in a roasting pan coated with cooking spray.
- Insert a meat thermometer into meaty part of thigh making sure not to touch bone.
- Sprinkle turkey with 1/2 tsp salt and Italian seasoning.
- Cover breast with foil.
- Bake at 325 deg for 2 hours, basting turkey with 1/3 cup broth every 30 minutes.
- Remove foil, bake an additional 1 hour and 45 minutes or until thermometer reads 170 deg , basting turkey with remaining broth every 30 minutes.
- (Usually I use my best judgment to determine when it's done for fear of drying the turkey).
- Remove turkey from oven.
- Cover turkey with foil for 30 minutes.
- Puncture skin under thighs to release juices for gravy.
- Carve & Serve.
- NOTE: If you run out of broth for basting, use melted butter.
salt, ground pepper, white onions, celery, rosemary, thyme, sage, chicken broth, italian seasoning, turkey
Taken from www.food.com/recipe/herb-roasted-turkey-437022 (may not work)