- 12-14 lb turkey
- 1/4 cup olive oil
- 1/2 cup herbs chopped; parsley, rosemary, sage and/or thyme
- 1 recipe stuffing optional
- onions and fresh herbs optional
- 4 cups chicken or turkey broth
Preheat oven to 350°F.
Remove giblets and neck from turkey cavity and pat turkey dry with paper towels. If stuffing the turkey, wipe the inside of the cavity with paper towels.
Rub olive oil and chopped herbs over turkey and season generously with salt/pepper.
If stuffing turkey, fill with stuffing loosely (do not pack stuffing) or add 1/2 an onion and fresh herbs to the cavity.
Tie legs together with kitchen string or tuck under the flap of skin at the tail if your turkey has one. Twist the tips of the wings under the turkey.
Place turkey in a roasting pan on a rack, breast side up (optional, add celery, onion, carrot and the turkey neck to the bottom of the roasting pan). Add 4 cups broth to the bottom of the pan (or enough to fill the pan about 1″ deep).
Add turkey to the oven, reduce heat to 325°F and roast until turkey reaches 165°F *see below. Once the breast starts to brown, loosely tent a piece of foil over the breast so it doesn’t overcook.
Remove turkey from the roasting pan and tent with foil, rest at least 20 minutes. Make gravy from the drippings while the turkey rests.
Saturated Fat: 5g
Vitamin A: 233%
Vitamin C: 6%