Juicy herb turkey recipe: No Thanksgiving dinner is complete without a roasted turkey! Here's how to make it.
INGREDIENTS
Servings: 8
Turkey
1 (14-lb)
Small onions
4, quartered
Fresh sage
8 sprigs
Olive oil
2 tbsps
Salt
1 tsp
Carrots
2, cut into 2-inch pieces
Celery
2 stalks, cut into 2-inch pieces
Bay leaves
2
Low-sodium chicken broth
3/4 cup
Herbs
for serving (optional)
DIRECTIONS
- Preheat the oven to 375° F (190° C/Gas mark 5).
- Remove giblets and neck of the turkey from cavities, reserving the neck. Pat the bird dry with paper towels. Stuff 1/2 of the quartered onions and 6 sage sprigs into the main cavity. Tie the legs together and tuck the wings underneath. Rub the bird with olive oil. Season with 1 tsp salt.
- Place the neck, carrots, 2 bay leaves, celery, onions, and sage in a roasting pan. Place roasting rack in the pan. Put the bird on top.
- Roast for 3 hours, or until a thermometer inserted into the thickest part of the bird's thigh reads 165° F (73° C).
- Tilt the turkey to empty juices from the cavity. Transfer to a carving board. Cover with foil. Allow the turkey to rest for 25 minutes. Carve the turkey. Garnish as desired.
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