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Herb-Roasted Turkey

Prep time 20 mins
Cook time 4 hrs
Rest time 30 mins
Yield 10 Servings

Ingredients

  • 1/3 cup olive oil
  • 1 stick (1/4 lb.) unsalted butter, softened
  • 3 cloves garlic, crushed
  • 3 tablespoons fresh rosemary (or 1 Tbsp. dried), plus
  • 1 sprig rosemary
  • 3 tablespoons chopped fresh thyme (or 1 Tbsp. dried), plus 1 sprig thyme
  • 2 tablespoons chopped fresh sage (or 2 tsp. dried)
  • Salt and pepper
  • 1 (12 lb.) turkey, thawed
  • 1/2 lemon, cut in half
  • 1/4 small onion

Nutrition Information

  • calories 740
  • fat 25 g
  • satfat 10 g
  • protein 120 g
  • carbohydrate 1 g
  • fiber 0 g
  • cholesterol 417 mg
  • sodium 801 mg

How to Make It

  1. Set a rack in lower third of oven; preheat oven to 325°F. Combine oil, butter, garlic, chopped herbs and 1 tsp. each salt and pepper.

  2. Remove neck and giblets; discard. Rinse turkey; pat dry. Rub oil-herb mixture over turkey and under skin. Sprinkle salt and pepper inside bird; then stuff it with lemon, onion and herb sprigs. Tuck wings under; tie legs with kitchen twine.

  3. Place turkey, breast side up, on rack in roasting pan. Cover loosely with foil. Roast for 3 hours. Remove foil; roast for 1 to 1 1/2 hours, basting every 15 minutes, until a meat thermometer inserted in thickest part of thigh reaches 175°F.

  4. Place turkey on a cutting board. Tent with foil; let rest for 30 minutes before carving.