Selfadvocatenet.com recipe of month for October Thanksgiving Edition

 

Jessie Price
“This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey.
Make sure you show this beauty off at the table before you carve it.
Garnish your serving platter with fresh herb sprigs and citrus wedges for a show-stopping Thanksgiving turkey.”

Ingredients

    • 1 1 10- to 12-pound turkey
    • ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
    • 2 tablespoons canola, oil
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
    • 3 cups water, plus more as needed

Directions

  • 1Position a rack in the lower third of the oven; preheat to 475°F.
  • 2Remove 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.
  • 3Roast the turkey until the skin is golden brown, 45 minutes.
  • 4Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
  • Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 1¼ to 1¾ 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.
  • The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
  • 5Transfer the turkey to a serving platter and cover with foil. (If you’re making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
  • Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
  • Read more: How to Roast a Turkey

This on website called Eatwell.com go to the link for this recipe click here

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