Sunday, November 7, 2010

Roast Turkey with Herbal Rub

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Thankfully I do not have to cook a big Turkey Dinner,  I only have to bring a couple side dishes to my Aunts house.  However I thought over the next couple weeks I would share with you some favorite Thanksgiving Dinner recipes.

Roast Turkey with Herbal Rub

Ingredients:
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Instructions:

  • Preheat oven to 325. 
  • Remove giblets and neck from turkey and reserve for broth.
  • Rinse turkey with cold running water and pat dry with paper towels. 
  • Place onion and lemon quarters inneck and body cavities.
  • In a small bowl, mix oil with herbs, salt and pepper. 
  • With your finger tips, gently loosen skin from the breast without pulling off the skin.
  • Place 1 tablespoon of herb mixture under skin; replace skin. 
  • Rub cavities and outside of turkey with remaining herb mixture.
  • Secure the neck skin to the back with skewers. 
  • Fold wings under back of turkey. Place legs in tucked position. 
  • May be prepared to this point, covered and refrigerated for several hours.
  • Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
  • Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
  • Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
  • Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
  • Remove turkey from oven and allow to rest for 15-20 minutes before carving. 
  • Transfer to a large platter and serve with gravy.




Linked to: Fireflies and Jellybeans, Keeping it Simple

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