Juicy Herb-Roasted Turkey
Total TimePrep: 20 min. Bake: 3-1/4 hours + standing
This was my first turkey ever. It was easy to do and it was delicious.
I have been making this turkey for some time now. It always turns out great. I use butter instead of oil to rub the turkey with. I always salt brine my turkey the day before also.
I infuse my olive oil a day or two ahead of time with the herbs suggested. This recipe never fails to produce a very moist and tasty turkey.
Delicious, juicy turkey!
This turkey was easy, delicious, and looked fabulous as a center piece to my table tonight. I was surprised at how quickly this came together for as attractive as it looks. I got a lot of "Wow, how did you do that?" and "Oh, that looks so amazing!" I'll make this again for sure!
The best ever turkey! The prep time is a little longer than usual; but worth it. After the bird was cooked, I took it out of the oven and wrapped a blanket around the roasting pan and left it for 1 hour. This allowed the juices to retract and was still very hot. You can use the extra hour to do something else.
Both the turkey and gravy were excellent! I followed another's suggestion and pureed vegetables that had been roasted with the turkey, to thicken the gravy. Everyone loved it. I need to eat wheat-free, so this was an added bonus.
Cindy, Regarding discarding the vegetables. I use them this way. I remove the vegatables but puree them and add them to the remaing broth for gravy. It is the best gravy ever. Because of the carrots, the gravy is not the exact desired color, however, the flavor far out ways the color. For those with a gluten free diet, puree the vegetables and only add enough broth to achieve the correct gravy consistancy. No flour is added. This is very good.
Cindy, vegetables are placed in the cavity, to impart moisture and flavor to the bird. After cooking, the vegetables are all "mushy" and the flavors are spent. It is best to just discard the vegetables.
Can we use this on chicken ?