Recipe by Sharlene~W
This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!
Top Review by Chattalady
It had been a long time since I cooked the Thanksgiving turkey so I turned to the internet to get some ideas and found this recipe. I followed the directions and the turkey was delicious but the best part was the gravy made from the pan drippings. I don't care for giblet gravy so I just strained some of the pan drippings, added flour to thicken and it was perfect. By the way, pay attention to how long YOUR turkey needs to cook. I almost waited too late to start based on the recommendations from this recipe. My 19 pound turkey needed about 4 hours; thank goodness for my convection oven! Thanks Sharlene for sharing!
- 1 bunch fresh rosemary leaf (about 1 ounce)
- 1 bunch Italian parsley (about 4 ounce)
- 1 bunch fresh thyme leave (about 1 ounce)
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 16 -18 lbs turkey
- 3 whole bay leaves
- 3 whole sage leaves (optional)
Directions See How It's Made
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
- Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.