Roast Turkey

pinit

Ingredients:

  • 1 (18 lb.) raw whole turkey
  • 2 Tbsp. coarsely ground black pepper
  • 1½ tsp. dried thyme leaves
  • 1½ tsp. dried ground sage
  • 1½ tsp. dried oregano leaves
  • 1½ tsp. dried basil leaves
  • 6 cups low-sodium organic chicken (or turkey) broth,divided use
  • 2 cloves garlic, finely chopped
  • 18 fresh marjoram sprigs, leaves removed and finely chopped, stems discarded
  • 18 fresh parsley sprigs, finely chopped
  • 2 medium onions, cut into ¼-inch slices
  • 2 medium carrots, cut into ¼-inch slices
  • 2 medium celery stalks, cut into ¼-inch slices
  • 2 medium leeks, cut into ¼-inch slices
  • 1 garlic head, halved crosswise

Directions:

  1. Preheat oven to 450° F. Place rack in lowest position in oven.
  2. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
  3. Combine pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
  4. Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
  5. Pour ¼ cup broth into turkey cavity.
  6. Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
  7. Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
  8. Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
  9. Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
  10. Let sit for 20 minutes before carving. Discard skin before serving.

Nutritional Information:

(per 4 oz. serving)

  • Calories: 219
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Cholesterol: 83 mg
  • Sodium: 236 mg
  • Carbohydrate: 3 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Protein: 35 g

Roast Turkey

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