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Category: Thanksgiving
Prep Time: Cook Time: Total Time:
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
Herb Rub
4 cups Simple Stuffing
2 tablespoons butter, room temperature
Coarse salt and ground pepper
Directions
Preheat oven to 350 degrees, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Working from both ends of the turkey, slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter, and season generously with salt and pepper. Place neck, giblets, and 3 cups water in bottom of roasting pan.
Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more (temperature will rise about 10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
Transfer turkey to a cutting board, cover loosely with foil, and let rest at least 30 minutes before carving. Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.
Serves 8.
Herb Rub
2 teaspoons dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon coarse salt
Pinch of ground pepper
Directions
In a small bowl, combine sage, thyme, marjoram, salt, and pepper.
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Herb-Rubbed Turkey
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Category: Thanksgiving
Prep Time: Cook Time: Total Time:
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
Herb Rub
4 cups Simple Stuffing
2 tablespoons butter, room temperature
Coarse salt and ground pepper
Directions
Preheat oven to 350 degrees, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Working from both ends of the turkey, slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter, and season generously with salt and pepper. Place neck, giblets, and 3 cups water in bottom of roasting pan.
Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more (temperature will rise about 10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
Transfer turkey to a cutting board, cover loosely with foil, and let rest at least 30 minutes before carving. Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.
Serves 8.
Herb Rub
2 teaspoons dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon coarse salt
Pinch of ground pepper
Directions
In a small bowl, combine sage, thyme, marjoram, salt, and pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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