Herb Roasted Turkey

  • Now for the main event, the star of the Thanksgiving table- TURKEY!  I love roasted turkey and I really love how it perfumes the whole house and instantly puts everyone in the holiday mood, even if it is July.  🙂  This is a simple roasted turkey to put together and get to the table.

    Start by preparing your turkey, this means you need to get it out to thaw in time!!  Like before 5 am on D day!!  Not like I have done that- standing at the sink at 5 in the morning running warm water over a massive turkey crying while trying to thaw it out in time to get in the oven and out on the table in time for my guests.  Whewww glad I got that off my chest.  Moving on.   No really get it out and thaw according to the directions on the bird.  This will vary  depending on the size of bird you are going to cook.

    Herb Roasted Turkey

    How much turkey are you going to need to feed your guests??  A general rule of thumb is 1 pound of turkey per person.  So if you are serving 10 guests you will need to cook a 10 lb turkey and will more than likely not have any leftovers.  If you are cooking for 20 guests I recommend buying a 20 lb turkey vs  2 ten pound birds.  Larger turkeys have a higher meat to bone ratio so you won’t get as much meat buying two 10 lb turkeys vs buying one large 20 lb turkey.  If you are looking for leftovers I would plan on 1 1/2 lbs per person.  Again this is just a suggestion.

    Herb Roasted Turkey

    Herb Roasted Turkey
    Prep Time
    20 mins
    Cook Time
    4 hrs
    Total Time
    4 hrs 20 mins
     
    Course: Main Dish
    Servings: 14
    Author: Countryside Cravings
    Ingredients
    • 1 14-16 lb turkey
    • 3 large onions
    • 8 cloves of garlic
    • 3 sprigs of rosemary divided
    • 2 cups chicken broth
    • 3 tablespoons olive oil
    • 2 teaspoons dried rubbed sage
    • 1 teaspoon sea salt
    • pepper to taste
    Instructions
    1. Start by preparing your turkey by reading the thawing instructions and plan accordingly.
    2. Remove the papery outer skin of the onions and quarter. Place in a shallow roasting pan. Remove the papery outer skin of the garlic cloves, crush and chop. Add to roasting pan. Remove the leaves from 2 sprigs of rosemary and add to the roasting pan. Add the chicken broth.
    3. Remove the leaves from the last sprig of rosemary, mince and set aside.
    4. Place bird on top of the onions in the roasting pan, breast side up. Rub turkey with olive oil and sprinkle with reserved minced rosemary, rubbed sage, salt and pepper. Bake uncovered for 3 1/2 to 4 hours or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees. Allow 15-20 minutes for your turkey to rest before carving.
    Recipe Notes

    Optional- Baste your turkey with the drippings every 30 minutes to keep the bird moist.


     

    Herb Roasted Turkey

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