Christmas Dinner Herb Roasted Turkey
A wonderful, buttery, herb seasoning rub helps to create this tender, juicy Herb Roasted Turkey. The perfect centerpiece for your holiday table!
THE RECIPE
- 1 12 to 18 pound whole turkey
- 1/4 cup olive oil
- 1/2 cup 1 stick butter, softened
- 1 tablespoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion quartered
- 1 carrot cut into chunks
- 4 cups chicken broth divided
INSTRUCTIONS
- Preheat oven to 325 degrees. Remove the turkey from it's packaging and place it on a foil lined baking sheet or cutting board. Remove and discard the organs from both turkey cavities. Pat the turkey dry with paper towels.
- In a small bowl, combine softened butter, olive oil, garlic powder, sage, thyme, salt, and black pepper. Carefully lift skin on breasts of turkey and push your hand in, lifting skin from breast. Scoop up some of the butter mixture with your hand and spread it under the skin of both turkey breasts. Spread most of the remaining butter mixture over the outside of the turkey; reserve a little for later. Stuff onion and carrot into turkey cavity. Transfer the turkey to a rack in a large roasting pan. Spread the remainder of the butter mixture over the turkey in places that might have been missed. Tuck wings securely under the body. Pour about 2 cups of the chicken broth into the bottom of the roasting pan.
- Transfer the roasting pan to the preheated 325 degree oven. Allow the turkey to roast for an hour and then baste it once every 30 minutes or so throughout the remainder of the baking time, adding additional chicken broth if needed. After two hours, rotate the pan in the oven to ensure even browning. Tent with foil once skin is browned to your liking. Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 degrees. The roasting time should range from 3 to 4-1/2 hours if your turkey is between 12 to 18 pounds.
- Remove bird from oven, tent it loosely with foil, and allow to rest for about 30 minutes before carving.
Source: fromvalerieskitchen.com
