JUICY ROAST TURKEY RECIPE: HOW TO MAKE IT - TASTE OF HOME
I can't wait to serve this juicy turkey at Thanksgiving—so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. —Terrie Herman, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 50 minutes
Prep Time 20 minutes
Cook Time 03 hours 30 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 535 calories, FatContent 29g fat (9g saturated fat), CholesterolContent 219mg cholesterol, SodiumContent 594mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 62g protein.
JUICY HERB-ROASTED TURKEY RECIPE: HOW TO MAKE IT
Add wonderful flavor to your big dinner with this juicy herb-roasted turkey. Make sure you use the drippings for a delicious gravy! —Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 20 minutes
Prep Time 20 minutes
Cook Time 03 hours 00 minutes
Yield 18 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
Nutrition Facts : Calories 466 calories, FatContent 25g fat (6g saturated fat), CholesterolContent 191mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 56g protein.
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