When it came to a roasting turkey, my grandmother had the magic touch: she would wrap her turkey in foil and cook it on low heat for 8 hours so it would bake up juicy and tender. This version doesn't take that long, but it's just as good. —Portia Gorman, Los Angeles, California
Recommended: 52 Date Night Dinners
VERIFIED BY Taste of Home Test Kitchen
- 1 package (1 ounce) fresh rosemary, divided
- 1 package (1 ounce) fresh thyme, divided
- 3/4 cup softened unsalted butter, divided
- 1 turkey (12 to 14 pounds)
- 2 teaspoons seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 medium apple, chopped
- 1 medium orange, chopped
- 1 small red onion, chopped
- 1 small sweet orange pepper, chopped
- Preheat oven to 400°. Line a roasting pan with three pieces of heavy-duty foil (pieces should be long enough to cover turkey). Mince half the rosemary and thyme from each package (about 1/4 cup total). In a small bowl, beat 1/2 cup butter and minced herbs until blended. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Mix seasoned salt, garlic powder and pepper; sprinkle over turkey and inside turkey cavity.
- Cube remaining butter. In a large bowl, combine butter, apple, orange, onion, orange pepper and remaining herb sprigs; spoon inside cavity. Tuck wings under turkey; tie drumsticks together. Place turkey in prepared pan, breast side up.
- Bring edges of foil over turkey to cover. Roast, covered, 1 hour. Carefully open foil and fold it down. Reduce oven setting to 325°. Roast, uncovered, 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if turkey browns too quickly.
- Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard fruit mixture from cavity. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey. Yield: 12 servings.
Originally published as Citrus Herb Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p97