The fresh herbed and roasted turkey always turns out moist, flavorful and PERFECT every time! I have tried so many techniques and recipes, and this one is guaranteed! I've learned a few tricks thru the years, and I'm happy to share with you!
Herbed butter is placed both UNDER the skin of the turkey and slathered on top.
I use fresh herbs (thyme, sage, rosemary and parsley) and fresh vegetables (onions, celery, carrots and garlic) and a fresh orange (YUP!) to stuff the bird before roasting, together with some kosher salt and freshly cracked black pepper and chicken broth.
Allow 12 minutes per pound for roasting. If you prefer, you can also cook in a turkey cooking bag, adjusting the cooking time accordingly. The secret to great flavor is roasting this LOW and SLOW!
Once the internal temp reaches 160 degrees on an instant-read digital thermometer (measuring on the inside of the thigh) remove from the oven and cover the top tightly with heavy duty foil. Let it rest a full 30 minutes before you carve, and you will have the juiciest most flavorful roast turkey to share with your family and friends!
Hope that you enjoy this classic as much as we do every year!