Post by Loupy on Nov 23, 2010 22:22:03 GMT -7
Herb-Roasted Turkey
Yield: 14 servings.
Ingredients
1/2 cup olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips
Directions
In a small bowl, combine 1/4 cup oil, garlic, salt and pepper.
With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin.
Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.
Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths.
Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme.
Place remaining vegetables in a roasting pan.
Place turkey, breast side up, over vegetables.
Brush with remaining oil.
Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings.
Cover loosely with foil if turkey browns too quickly.
Cover and let stand for 20 minutes before carving turkey.
Discard vegetables; use drippings to make gravy.
Yield: 14 servings.
Ingredients
1/2 cup olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips
Directions
In a small bowl, combine 1/4 cup oil, garlic, salt and pepper.
With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin.
Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.
Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths.
Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme.
Place remaining vegetables in a roasting pan.
Place turkey, breast side up, over vegetables.
Brush with remaining oil.
Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings.
Cover loosely with foil if turkey browns too quickly.
Cover and let stand for 20 minutes before carving turkey.
Discard vegetables; use drippings to make gravy.
