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Herb-Roasted Turkey Recipe

Herb-Roasted Turkey Recipe photo by Taste of Home

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Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!— Taste of Home Test Kitchen, Greendale, Wisconsin

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Herb-Roasted Turkey Recipe

Prep: 20 min. Bake: 3-1/4 hours + standing

Yield: 14 Servings

20 205 225

Ingredients

1/2 cup olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips

Directions

In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.
Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme. Place remaining vegetables in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining oil.
Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy. Yield: 14 servings.

Nutritional Facts 8 ounces cooked turkey equals 599 calories, 32 g fat (8 g saturated fat), 245 mg cholesterol, 342 mg sodium, 1 g carbohydrate, trace fiber, 72 g protein.

Originally published as Herb-Roasted Turkey in Taste of Home October/November 2009, p43

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Herb-Roasted Turkey

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Reviewed on Oct. 18, 2011 by g_mehlberg@charter.net

I made this for Thanksgiving and it was very Good. I like to play around with different things and take from one recipe and use in others.

Reviewed on Oct. 13, 2011 by Dawneigh2006

I made this turkey for Thanksgiving last year and it was out of this world! The turkey had great flavor and just melted in your mouth! I will be using this same recipe for the rest of my life!

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