Savory Herb Rub Roasted Turkey

Savory Herb Rub Roasted Turkey

 

1-2 tbsp Italian seasoning

1 tsp basil, rosemary, oregano, parsley, thyme

2 tsp Sage

2 tsp onion powder

2 tsp poultry seasoning

1 tsp ground mustard

2 tsp Paprika

pinch of salt

2 tsp Garlic Powder

1 tsp black pepper

3 sticks butter, melted

 

1 whole turkey (12 to 14 pounds), fresh or frozen, thawed

1 med onion, quartered

1 med lemon, halved and seeds removed

1 med carrot, chopped

2 celery stocks, chopped

Dash of thyme, sage, salt, pepper, garlic

 

2-4 C chicken or turkey stock

1. Bring turkey to room temperature. Place oven rack in lowest position. Preheat oven to 425°F. Place roasting rack in shallow roasting pan. Mix 2 sticks of melted butter and seasonings together in a small bowl

 

2. Wash and pat turkey dry with paper towels. Loosen skin from turkey by working fingers between the turkey and skin (or use a wooden spoon), don’t tear skin. Place turkey, breast-side up, in prepared pan. Rub mixture all over the turkey. Place onion, orange, and lemon inside turkey cavity. Tie the legs together loosely with kitchen twine. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Place 1 C of stock in bottom of the roasting pan without pouring over the turkey.

3. Add foil over turkey and roast 40-50 minutes. Reduce temperature to 335 F. Place 1-2 C of more stock in bottom of pan. Roast 2- 3 hours longer. Baste with pan drippings to keep from drying. Add remaining 1 stick of butter with 1 C of stock into pan. Increase temperature to 400 degrees for an additional 30-60 minutes or roasting until internal temperature reaches 170°F at the breast (175°F in thigh), Remove turkey from oven and remove filling from cavity. Let stand 20 minutes tented with foil. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

 

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