Herb You Roasted My Turkey

Elevate your holiday feast with "Herb You Roasted My Turkey," a show-stopping centerpiece infused with the irresistible aromas of fresh rosemary, thyme, sage, and parsley. This perfectly roasted 12-pound turkey is basted with a luscious herb-infused butter for crispy, golden skin and mouthwatering flavor in every bite. Zesty citrus and aromatic garlic tucked inside the cavity complement the savory richness, while a medley of roasted vegetables and a flavorful chicken broth base create the perfect foundation for delectable drippings or gravy. With a prep time of just 30 minutes and roasting to perfection in 3 hours, this recipe promises a juicy, tender turkey that will impress your guests and fill your home with the essence of the holidays.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

Ingredients

• 12 pounds turkey
• 1 cup unsalted butter
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons fresh sage
• 2 tablespoons fresh parsley
• 5 cloves garlic cloves
• 1 whole lemon
• 1 whole orange
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 large onion
• 2 medium carrots
• 2 medium celery stalks
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the neck and giblets from the turkey and pat the turkey dry with paper towels. Place the turkey on a large roasting pan fitted with a rack.

Step 3

In a small saucepan, melt the unsalted butter over low heat. Finely chop the rosemary, thyme, sage, and parsley, and add them to the melted butter along with 3 minced garlic cloves. Stir well and set aside.

Step 4

Season the turkey cavity generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.

Step 5

Cut the lemon, orange, onion, and carrots into quarters. Stuff the turkey cavity with the lemon, orange, remaining garlic cloves, and a few pieces of onion, carrot, and celery. Reserve the rest of the vegetables for the roasting pan.

Step 6

Brush the turkey skin all over with the herbed butter mixture, making sure to get into all the creases. Season the outside of the turkey with the remaining salt and pepper.

Step 7

Arrange the remaining onion, carrot, and celery pieces in the bottom of the roasting pan. Pour the chicken broth into the pan to create a flavorful base for the drippings.

Step 8

Drizzle the olive oil over the vegetables in the pan and toss to coat.

Step 9

Place the turkey in the preheated oven and roast for approximately 15 minutes per pound, basting every 30-40 minutes with the pan drippings or extra melted butter.

Step 10

After 2 hours of cooking, check the turkey to see if the skin is browning too quickly. If so, tent the bird loosely with aluminum foil to prevent over-browning.

Step 11

The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and 175°F (79°C) in the thigh.

Step 12

Carefully remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow the juices to redistribute.

Step 13

Serve with the roasted vegetables and pan drippings or gravy for the perfect finishing touch. Enjoy!

Nutrition Facts

Serving size	6695.6 grams (6695.6g)

Amount per serving	% Daily Value*
Calories	8827

Total Fat 224.80g	288%
Saturated Fat 90.50g	453%
Polyunsaturated Fat 30.10g
Cholesterol 4385mg	1462%
Sodium 29295mg	1274%
Total Carbohydrate 70.00g	25%
Dietary Fiber 15.70g	56%
Total Sugars 32.50g
Protein 1580.90g	3162%

Vitamin D 653IU	3266%
Calcium 906mg	70%
Iron 41mg	226%
Potassium 14978mg	319%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 73.3%

Carbs: 3.2%