Printable | Taste of Home

Herb-Rubbed Turkey

1 turkey (14 pounds)
2 tablespoons all-purpose flour
1 turkey-size oven roasting bag
2 celery ribs, chopped
2 small carrots, chopped
1 small onion, chopped
1 small potato, sliced
6 garlic cloves, minced
2 tablespoons plus 2 teaspoons rubbed sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons pepper
1/2 teaspoon each ground allspice, ginger and mustard
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water

Pat turkey dry. Place flour in oven bag and shake to coat. Place the bag in a
roasting pan; add celery, carrots, onion and potato. Combine the garlic, sage,
thyme, pepper, allspice, ginger, mustard and cayenne; sprinkle 5 teaspoons over
vegetables. Carefully loosen skin of turkey. Rub half of the remaining

Printed from tasteofhome.com Nov 19, 2008

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Herb-Rubbed Turkey cont.

seasoning mixture under the skin; rub remaining mixture inside cavity. Skewer
turkey openings; tie drumsticks together. Place turkey, breast side up, over
vegetables; close bag with nylon tie. Cut six 1/2-in. slits in top of bag. Bake
at 325° for 2-1/4 to 2-3/4 hours or until a meat thermometer inserted in the
thigh reads 180°. Remove turkey to a serving platter and keep warm. Let
stand for 15 minutes before carving. Strain contents of oven bag into a small
saucepan; skim fat. Discard vegetables. In a small bowl, combine cornstarch and
water until smooth. Gradually stir into cooking juices. Bring to a boil; cook and
stir for 2 minutes or until thickened. Serve with turkey.

Yield: 14 servings.