Ingredients
- 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
Instructions
-
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.
Nutrition Facts
Calories: 498
Fat: 23g
Saturated Fat: 5g
Cholesterol: 232mg
Sodium: 648mg
Potassium: 787mg
Carbohydrates: 1g
Sugar: 1g
Protein: 70g
Vitamin A: 233%
Vitamin C: 6%
Calcium: 42%
Iron: 3%