traditional roast turkey

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Roasted herb turkey

Juicy roasted turkey, basted in butter garlic and herbs, and stuffed with a mix of savory vegetables.

16 Main Ingredient: Turkey Recipe Cuisine: American



3/4 cup butter, softened

1 1/2 teaspoons poultry seasoning

2 Tablespoons garlic herb sauce mix

1 1/2 teaspoons crushed garlic

1 (32-ounce) bag celery and carrot party sticks

2 large onions, large dice

1 (32-ounce) container low-sodium chicken broth

12 pound turkey

1 Tablespoon salt

1 Tablespoon pepper

3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)

1 lemon, thickly sliced

Nutrition Facts

per serving of 16




Step 1In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic.

Step 2Use a fork to mix together until well combined.

Step 3Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Step 4Preheat the oven to 450 degrees F.

Step 5Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan.

Step 6Add chicken broth and set aside. Rinse the thawed turkey and pat dry.

Step 7Use your finger to carefully loosen the skin around the entire bird.

Step 8Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey.

Step 9Rub the remaining butter pieces on the outside of the skin and season with salt and pepper.

Step 10Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices (truss if necessary). Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Step 11Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F.

Step 12Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

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