Mixed Herbs Roasted Turkey
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 17 lbs fresh turkey, clean and patted dry
  2. ½ soften grassfed or organic butter, unsalted
  3. 2 tbsp of each herbs (rosemary, thyme and sage)
  4. 2 large carrots, cut into 1 inch each
  5. 2 celery stalks, cut into 1 inch each
  6. 2 medium size onion, peeled and cut in quarter
  7. 8 cups homemade chicken stock
Instructions
  1. 1. Preheat the oven to 450 F
  2. 2. Remove turkey from the fridge to room temp 1 hr before roasting.
  3. 3. In a pot, warm up 4 cups of chicken stock to be used for basting turkey.
  4. 4. To make herb butter; in a food processor add all the herbs together and process with butter until smooth. Season with salt and pepper to taste.
  5. 5. Season the cavity with salt and pepper. Be generous in your seasoning then stuff the cavity with carrots, celery and onion.
  6. 6. Rub herb butter evenly onto skin of the turkey. Seasoned with salt and pepper.
  7. 7. In a large roasting pan, put the remaining vegetables onto the bottom of the pan and place turkey on top.
  8. 8. Roast for 45 minutes until golden brown then turn down heat to 350F. Continue to roast and basting with the warm chicken stock every 15 minutes until food thermometer inserted in the thickest area reads 160 degree F (it takes average 2 to 2.5 hours to reach this temp).
  9. 9. Remover the turkey from the oven, transfer to baking sheet and loosely wrap the turkey with foil paper and let it rest for 20 minutes before slicing.
Time to cook turkey reference sheet
  1. Weight of bird     Roasting Time (unstuffed)     Roasting time (Stuffed)
  2. 10-18 lbs     3 - 3 ½ hrs     3 ¾ - 4 ½ hr
  3. 18-22 lbs     3 ½ - 4 hrs     4 ½ - 5 hrs
  4. 22-24 lbs     4 – 4 ½ hr     5 – 5 ½ hr
  5. 24-29 lbs     4 ½ - 5 hr     5 ½ - 6 ¼ hr
  6. Reference - allrecipe.com
  7. To make gravy, using the remaining roasting liquid and combined with remaining chicken stock. Add more sage and thyme to the gravy. Thicken with flour (up to your preference); just before serving add butter to make it more flavourful if desired.
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