Two Herb-Roasted Turkey with Bourbon Gravy
More From Oxmoor House
Other: 15 Minutes
- 1 (12- to 14-lb.) fresh or frozen turkey, thawed
- 6 tablespoons unsalted butter, softened
- 1 1/2 tablespoons minced fresh sage or 1 1/2 tsp. rubbed sage
- 1 1/2 tablespoons fresh thyme leaves or 1 1/2 tsp. dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 large onion, cut into wedges
- 2 celery ribs, coarsely chopped
- 3 garlic cloves, halved
- Garnishes: fresh sage and fresh flat-leaf parsley
- Bourbon Gravy
- Remove giblets and neck from turkey; place in refrigerator for use in gravy, if desired. Rinse turkey with cold water; pat dry with paper towels. Place turkey, breast side up, on a rack in a lightly greased roasting pan. Lift wing tips up and over back, and tuck under bird.
- Combine butter and next 4 ingredients in a small bowl; rub 2 Tbsp. seasoned butter inside turkey cavity. Place onion, celery, and garlic inside turkey cavity. Rub remaining 4 Tbsp. seasoned butter all over outside of turkey, legs and all. Tie ends of legs together with heavy string, or tuck under flap of skin around tail.
- Bake, uncovered, at 325° for 2 1/2 to 3 hours or until a meat thermometer inserted into the meaty part of thigh registers 170°. Shield turkey with aluminum foil towards end of cooking, if necessary, to prevent overbrowning.
- Transfer turkey to a serving platter, reserving pan drippings for Bourbon Gravy. Let turkey stand, covered with foil, at least 15 minutes before carving. Garnish platter, if desired. Serve turkey with Bourbon Gravy.
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