Herb Roasted Turkey
- 10 pound turkey up to 12 pounds
- 1/4 cup mixed herbs fresh, minced plus 25 whole sprigs, eg. thyme, rosemary, sage, oregano etc.
- 2 tablespoons canola oil
- 1 teaspoon salt
- 1 medium yellow onion cut into 2 inch pieces
- 1 each lemon cut into 2 inch pieces
- 1 each apples cut into 2 inch pieces
- 3 cups water plus more as needed
- 1 teaspoon black pepper freshly ground
- Position rack on oven and preheat to 475 degrees F.
- Remove giblets and neck from the bird and reserve for making gravy.
- Place the turkey breast side up on a rack inside a roasting pan large enough to hold the bird, pat dry with paper towels.
- Mix minced herbs, salt, pepper and oil in a small bowl.
- Rub the mixture all over the turkey, under the skin and into the breast meat.
- Place whole herb sprigs, lemon, apple and onion inside the cavity of the bird.
- Tie the legs together with kitchen twine and tuck the wings under the bird.
- Add 3 cups of water to the roasting pan.
- Place in oven and roast until golden brown, about 45 minutes.
- Cover the breast with aluminum foil, reduce oven temperature to 350F (180C) F and return to the oven.
- Continue roasting for another 1 1/4 to 1 3/4 hours.
- If the pan dries out tilt the pan so any juice run out of the cavity and add another cup of water.
- The turkey is done when an oven thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165 degrees F.
- Transfer the turkey to a serving platter and cover with foil.
- Let the turkey rest for 20 minutes.
- Remove string and carve at the table.
turkey, mixed herbs, canola oil, salt, yellow onion, lemon, apples, water, black pepper
Taken from recipeland.com/recipe/v/herb-roasted-turkey-47934 (may not work)