Categories: Turkey
Ingredients
- 10 to 12 lb. turkey
- 1/4 cup minced fresh herbs, plus 20 whole sprigs, such as parsley, thyme, sage, rosemary, oregano and/or marjoram, divided
- 2 tbsp canola oil
- 2 tsp salt
- 1 tsp black pepper
- 1 1/2 cups aromatics, such as onion, apple, lemon and/or orange (2-inch pieces)
- 3 cups water, plus more as needed
Directions
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sition rack in lower third of oven; preheat to 475.
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Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
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Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to confirm to the breast.
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Reduce oven temp to 350 and continue roasting until cooked through, 165 degrees, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
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Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.