I love turkey. I love turkey sandwiches. I love turkey and mashed potatoes. Roasted turkey, fried turkey, turkey pot pie, turkey noodle soup. I love it all.
Though most people go the traditional route when roasting their Thanksgiving turkey, I typically make an herb roasted turkey. The seasonings inside the turkey skin add so much flavor, and can help keep the meat moist when roasting. And adding the carrots, onions and celery to the turkey cavity and roasting pan gives your homemade gravy a lot more flavor than traditional pan juices.
This recipe calls for fresh herbs, but you can certainly use dry if that is all you have on hand. (Just reduce the quantity by about a third).
Herb Roasted Turkey
2 medium onions
2 celery ribs
6 cloves minced garlic
1 tablespoon dry mustard
1 tablespoon kosher salt
2 tablespoons fresh rosemary
2 tablespoons chopped fresh sage leaves
2 teaspoons fresh thyme
2 teaspoons fresh black pepper
1/4 cup olive oil
1/4 cup lemon juice
1 cup chicken broth
Preheat the oven to 325° .
Peel carrots, and trim celery and onion. Roughly chop the vegetables, and place half of the vegetables in the turkey cavity, and the other half in the bottom of your roasting pan (under the rack, if your pan has one).
Next, place the turkey, breast side up, in the roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
Using your fingers, gently loosen the skin from the meat. Smear about half of the herb paste directly on the meat, then spread the remaining paste evenly on the skin.
Pour the chicken broth into the bottom of the roasting pan (where the vegetables are).
Roast the turkey for 3 hours, and begin checking for doneness. You know your turkey is done when the skin is golden brown and a thermometer inserted into the thigh registers 180° and 165° in the breast.
If you’re concerned that your turkey is browning too fast, use foil to create a tent over your turkey.
For more information on how to roast a turkey, visit the Butterball website.