Garlic and Herb Roasted Turkey
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 10
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Ingredients
- 1/4 cup unsalted butter - melted
- 9 cloves garlic - finely chopped
- 1/2 lemon - zested
- 1 tablespoon thyme - fresh and chopped
- 1 tablespoon rosemary - fresh and chopped
- 1 tablespoon sage - fresh and chopped
- 1 teaspoon salt
- 1 teaspoon red pepper flakes - crushed
- turkey - 10 to 13 lbs., cleaned out, rinsed and patted dry
- 2 stalks celery - rough chopped
- 1 onion - large, rough chopped
- 1 carrot - large, rough chopped
- 1 tablespoon thyme

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- 1/4 cup unsalted butter - melted
- 2 cups chicken broth
- salt and pepper 
 
Roast turkey becomes full of flavor with this blend of herbs that permeates the meat. See
href="http://www.recipetips.com/kitchen-tips/t--435/rubs.asp">how to apply the herb butter
when preparing this turkey recipe for Thanksgiving
dinner or any special occasion. Use our
href="http://www.recipetips.com/kitchen-tips/t--644/roasting-a-turkey-turkey-cooking-times.asp">turkey cooking times for a perfectly done turkey.
 
Directions

  • Preheat oven to 425°F.

  • Blend the first eight ingredients in a mixing bowl.

  • Place the turkey on the rack in a roasting pan.

  • Starting on the neck end, gently slide your hand between the skin and the breast, thigh and
    drumstick to loosen the skin from the meat.

  • Using your fingers, spread the seasoned butter under the skin and all over the meat.

  • Fill the cavity of the bird with the celery, onion, carrot, and dried thyme.
  • Tie the
    legs together loosely with kitchen twine.
  • Brush the turkey with melted butter and sprinkle
    with salt and pepper.
  • Pour 1 cup of the stock in the bottom of the roaster.

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  • Place the bird in the oven and roast, uncovered for 30 minutes.

  • After the 30 minutes, reduce heat to 325° F.

  • Pour 1 cup stock over the turkey and continue roasting, basting occasionally with
    drippings.

  • Time will vary when turkey is done depending on the size of the bird.
  • If browning
    too much, lightly cover with aluminum foil.
  • When a thermometer inserted into the thick
    part of the thigh reaches 180° F, the turkey is done. A 10 1/2 pound turkey takes approximately
    3 1/2 to 4 hours.

  • Transfer the turkey to a serving platter. Allow it to stand for 30 minutes so that the juices
    re-absorb. Lightly cover it with foil to keep it warm while it rests.
  • Carve and serve warm.

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