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
- 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
- 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.
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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