Ingredients: |
Ingredients: 12-14 Lb. turkey, at room temperature
1 yellow onion, quartered
2 celery stalks, cut into 2-inch lengths
3-4 fresh parsley sprigs
1 bay leaf
1 Tbsp. dried sage
2 tsp. dried thyme
2 tsp. dried marjoram
salt and freshly ground pepper
6 Tbsp. unsalted butter, melted
|
Directions: |
Directions: Preheat an oven to 425 degrees. Position a rack in the bottom third of the oven. Oil a V-shaped rack in a roasting pan.
Remove the neck, gizzard and heart from the turkey. Rinse the bird in cold water and pat dry with paper towels. Place the onion, celery, parsley and bay leaf in the cavity. In a small bowl mix together the sage, thyme and marjoram. Place 2 teaspoons of the mixture in the cavity, then sprinkle with salt and pepper. Truss (tying or securing legs and wings) the turkey, if desired; brush with some of the butter and sprinkle, especially the breast and thighs, with the remaining herb mixture and salt and pepper.
Place on a rack in the pan, breast-side down. Roast for 40 minutes, basting with butter after 20 minutes. Reduce the heat to 325 degrees, turn breast-side up and continue to roast, basting with the remaining butter until used up and then with the pan juices every 15-20 minutes. Roast until golden and cooked through. After about 2 1/2 hours, start testing for doneness by inserting an instant-read thermometer in the thickest part of the breast away from the bone; it should register 165 degrees. Alternately, insert it in the thickest part of the thigh; it sould register 180 degrees. The turkey should roast a total of about 3 1/2 hours or 15-17 minutes per pound.
Transfer to a warmed platter and cover loosely with aluminum foil until ready to carve, about 20 minutes. Meanwhile, use the pan juices to make gravy. (See Basic Turkey Gravy recipe) |
This recipe for Herbed Roast Turkey (from Williams-Sonoma) is from