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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Herb-Roasted Turkey

 

 

This recipe goes with Easy Turkey Gravy

Southern Living NOVEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on:1 Hour
  • Total:6 Hours

Ingredients

  • 1 (14-lb.) whole fresh turkey*
  • Kitchen string
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 1/2 teaspoon dried tarragon
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup butter, softened
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 garlic bulb, halved
  • 1 cup dry white wine
  • Garnish: fresh sage leaves

Preparation

1. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Tie ends of legs together with kitchen string; tuck wingtips under. Place, breast side up, on a lightly greased roasting rack in a large roasting pan. Let stand at room temperature 1 hour.

2. Preheat oven to 400°. Stir together thyme, next 2 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper; rub mixture into cavity of turkey. Rub butter over turkey. Sprinkle remaining salt and pepper over outside of turkey; rub into skin. Arrange onions and next 3 ingredients around base of turkey in roasting pan; add wine and 1 cup water to pan.

3. Place turkey in oven; reduce oven temperature to 325°. Bake at 325° for 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 160°.

4. Remove turkey from oven; increase heat to 425°. Baste turkey with pan juices, and let stand 15 minutes; return to oven. Bake at 425° for 10 to 15 minutes or until golden brown and thermometer registers 165°.

5. Let turkey stand in pan 30 minutes; transfer to a serving platter. Reserve pan drippings for Easy Turkey Gravy, if desired.

*Frozen whole turkey, thawed, may be substituted.

Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

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Herb-Roasted Turkey recipe

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