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Herbed Turkey Recipe

Herbed Turkey Recipe photo by Taste of Home

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The aroma of this turkey roasting in the oven is simply wonderful. Better yet, the meat turns out moist and delicious.—Mary Lou Timpson, Colorado City, Arizona

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Herbed Turkey Recipe

Prep: 30 min. Bake: 2-3/4 hours + standing

Yield: 14-16 Servings

30 165 195

Ingredients

1 turkey (14 to 16 pounds)
3 tablespoons kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries, optional
1 tablespoon whole peppercorns, crushed
2 teaspoons aniseed
12 fresh rosemary sprigs
12 garlic cloves, peeled
1/2 cup butter, softened, divided

Directions

Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake at 325° for 2-3/4 to 3-1/2 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. Yield: 14-16 servings.

Nutritional Facts 8 ounces equals 522 calories, 27 g fat (10 g saturated fat), 230 mg cholesterol, 1,251 mg sodium, 2 g carbohydrate, 1 g fiber, 64 g protein.

Originally published as Herbed Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p114

Medium-Bodied White Wine

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

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Herbed Turkey

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(1-1) of 1 reviews

Reviewed on Dec. 24, 2011 by Bratrattery

We used this recipe for our Thanksgiving turkey and will be using again for our Christmas turkey. I cooked our turkey in a turkey roaster. It was so moist and delicious, the herbs gave it a very nice flavor. I was a little hesitant about using juniper berries, but I did, though a little less than called for, and it was very good.