Herb Roasted Turkey
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Servings: 10 servings
- 1 pound whole turkey - I use a 14 turkey - recipe can easily be adjusted for any size
- 1 batch Herb Butter - recipe below
- Salt and pepper
- 1 onion - peeled and quartered
- 2 carrots - peeled and chopped into chunks
- 2 celery stalks - cleaned and chopped into chunks
- 2 cups turkey stock - or chicken stock
- 1 cup dry white wine - or water
- Prepared stuffing or extra chopped vegetables (1 onion - 1 carrot, 1 stalk of celery)
- 2 tablespoons butter - softened
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons fresh thyme - minced
- 2 teaspoonspoultry seasoning
Preheat oven to 450 degrees.
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
Clean turkey - remove neck and gizzards from the cavity.
Rinse the turkey thoroughly with cold water, including the cavity.
Pat dry with paper towels.
Season the outside and cavity generously with salt and pepper.
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
Rub herb butter all over the outside of the bird, including the underneath.
Place chopped onion, carrots and celery in the bottom on the pan.
Add stock and wine.
Place bird on top of veggies and stock.
Cover loosely with foil.
Roast at 450 degrees for 30 minutes.
Turn oven down to 325 degrees and roast for 12-15 minutes per pound or until internal temperature (between the leg and breast) reaches 165 degrees.
Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
Remove turkey from oven and let rest for 15 minutes before carving.
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- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.