Juicy Herb Roasted Turkey Recipes

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

GARLIC HERB ROAST TURKEY

Steps:

• Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey.
• Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.
• On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature.
• Preheat the oven to 200°C/390°F.
• Gently loosen the breast skin then add softened butter and sage leaves under the skin.
• If the butter is soft enough, you can just spread it over the breast by pressing it gently.
• Place lemon slices, fresh sage, thyme and rosemary in the cavity then tie the legs together. Drizzle the turkey with olive oil and place in a large roasting dish.
• Pour stock around the turkey and add halved garlic bulbs and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through.
• If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked. Allow to rest then carve.
• Place the turkey on a large platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.

JUICY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

SAVORY HERB RUB ROASTED TURKEY

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

MOUTHWATERING HERB ROASTED TURKEY

Steps:

• Note: Throughly thaw the turkey before starting any of these steps.
• Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
• Remove the neck & giblets from the cavities, use as you desire or throw away.
• In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
• With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
• (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
• Flip the turkey over and do the same with the other side.
• Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
• Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
• Boil a kettle of scalding hot water.
• Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
• Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
• Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
• Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
• Cooking: Preheat the oven to 350 degrees.
• Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
• Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
• Note: A 12lb turkey, like I used, should take around 4 hours to cook.
• Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
• Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
• Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.

TIFFANY'S HERB ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• Shake flour in Reynolds® Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
• Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. Combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
• Place turkey in oven bag on top of vegetables.
• Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
• Bake according to times below* or until meat thermometer reads 180 degrees F.
• Let stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag.

HERB-ROASTED TURKEY

Steps:

• Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.
• Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
• Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
• Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

GARLIC AND HERB ROASTED TURKEY

Steps:

• Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.