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Herbed Turkey Recipe

Herbed Turkey Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 2-3/4 hours + standing YIELD:14-16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Medium-Bodied White Wine

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