Roast Turkey Recipe
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Category: |
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Ingredients: |
Ingredients: 3 T chopped fresh rosemary or 1 ½ T dried
3 T chopped fresh thyme or 1 ½ t dried
3 T chopped fresh tarragon or 1 ½ t dried
1 T ground pepper
2 t salt
1 20- to 21-pound turkey, neck and giblets reserved (or a whole turkey breast)
Fresh herb sprigs
2 T vegetable oil
6 T (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
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Directions: |
Directions:Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. Place herb sprigs in main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour. Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
Note: If cooking a turkey breast it will cook at 325º for about 2.5 hours or the internal temperature is 170-180º |
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