Prep 20 mins
Cook 4 hrs
I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey.
- 1 whole turkey (I used a 12 lb bird)
- 1 (14 ounce) can chicken broth
- 1⁄2 tablespoon ground sage
- 1⁄2 tablespoon rosemary
- 1⁄2 tablespoon basil
- 1⁄2 tablespoon thyme
- 1⁄2 tablespoon marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 -3 tablespoons canola oil (or your preference)
- scalding water
- Note: Throughly thaw the turkey before starting any of these steps.
- Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
- Remove the neck & giblets from the cavities, use as you desire or throw away.
- In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
- With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
- (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
- Flip the turkey over and do the same with the other side.
- Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
- Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
- Boil a kettle of scalding hot water.
- Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
- Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
- Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
- Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
- Cooking: Preheat the oven to 350 degrees.
- Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
- Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
- Note: A 12lb turkey, like I used, should take around 4 hours to cook.
- Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
- Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
- Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.
I have used this recipe for two Thanksgiving turkeys, it is delicious and the hot water trick really works to keep the meat moist. Thanks so much for the recipe it never fails to satisfy!! :)
I've used this one twice now- always get good reviews from my husband and guests. :) I too double the herb amount. I also add sweet onion and a cut up granny smith apple inside the bird. I also make a little extra herb mix, but with chicken broth. I boil it- and let it cool- then use it for basting and one injection. Love love love this recipe!! Thanks for sharing!
All I can say is WOW! I usedthis for a 23 lb turkey. I increased the amount of herbs to 1 tablespoon each, used Extra virgin olive oil and omitted the broth due to allergies. I did put 1 medium sweet onion in the cavity of the bird too.