| Status Approved |
| Name |  Herb Roasted Turkey |
| Category | Poultry, Holidays, American |
| Serves/Yields | Approx 9-10 servings |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 30 minutes |
| Cook Time | About 2 hrs 45 min |
| Introduction |
| Your guests will applaud when you bring this turkey to the table! |
| Ingredients |
| 2 Tbsps poultry seasoning
3 tsp sea salt
1 tsp white pepper
1 tsp onion powder
1 stick softened butter
1 8-10 pound turkey
|
| Directions |
| Step: 1 | Combine seasonings in a small bowl.
Adjust a rack to lowest position and remove other racks. . |
| Step: 2 | Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Rinse bird and dry well with paper towels, inside and out. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with seasoning blend. |
| Step: 3 | Loosly cover the bird with foil, shiny side out.
Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
Remove turkey form the oven and set aside to rest for 15 minutes before carving |
| Menu suggestion |
| Try this menu for a great Thanksgiving dinner. You can eliminate some of the dishes if desired as it is a rather ambitious meal.
First Course:
Arugula and pear salad
Butternut squash soup
Main Course:
Herb Roasted Turkey
Cranberry, sausage and apple dressing
Baby onions with saffron and rosemary
Baked Green Beans
Desserts:
Sweet potato Pie
Macadamia Nut Pie
Guido suggests a good chianti. Watch for the DOCG on the label to ensure a true Italian Chianti. |
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