Juicy Herb-Roasted Turkey
Follow this recipe and will end with perfect, juiciest oven-roasted turkey. Seasoned with garlic-herb compound butter, this bird will be the star of your Thanksgiving table.
Servings: 8
Calories: 687kcal
Ingredients
- 10 pound turkey fresh or thawed washed and dried with paper towels
- coarse sea salt to taste
- black pepper freshly ground
- ½ cup a recipe of garlic-herb compound butter, shaped into a log, and sliced into 1/8 inch medallions
- 6 cups wild and basmati rice turkey stuffing with cranberries, apples, bacon, and herbs (in case you choose to stuff the turkey)
- 1 cup onion chopped
- 1 cup carrot chopped
- 1 1/2 cups celery stalks chopped
Instructions
- Preheat the oven to 325°F.
- Put an oven bag on a roasting pan.
- Place the onions, carrots, and celery on the bottom of the bag.
- Put the butter medallions between the turkey skin and meet, and then in the cavity.
- Stuff the cavity with the rice mixture.
- Secure the turkey and place it inside the bag.
- Place some more butter on the breast.
- Tie the bag and roast the turkey, inside the bag, for 4.5 hours.
- Wait at least half hour to place the turkey on the serving plate.
- Reserve the drippings for the gravy.
Notes
- Nutrition facts for this recipe don't include the stuffing. To see those values, please check my rice, bacon, cranberry, and apple stuffing recipe.
- If you choose not to stuff your turkey, fill it with apples and onions so it keeps its form. Please discard these apples and onions before placing the turkey in the carving board.
Nutrition
Calories: 687kcal | Carbohydrates: 4g | Protein: 88g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 320mg | Sodium: 579mg | Potassium: 1031mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3338IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg