Selfadvocatenet.com recipe of month for October Thanksgiving Edition
- 1 1 10- to 12-pound turkey
- ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons canola, oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
- 3 cups water, plus more as needed
- 1Position a rack in the lower third of the oven; preheat to 475°F.
- 2Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
- Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.
- Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string.
- Add 3 cups water and the remaining 10 herb sprigs to the pan.
- 3Roast the turkey until the skin is golden brown, 45 minutes.
- 4Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
- Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 1¼ to 1¾ hours more.
- If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
- 5Transfer the turkey to a serving platter and cover with foil. (If you’re making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
- Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
- Read more: How to Roast a Turkey
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