Video:How to Make Herb-Roasted Turkeywith Aubrey
Herb-roasted turkey is a flavorful turkey recipe, perfect for holiday or special occasion dinners. Learn how to make this delicious herb-roasted turkey recipe.See Transcript
Transcript:How to Make Herb-Roasted Turkey
Hi, I’m Aubrey for About.com. Today, I’m going to show you how to make an herb roasted turkey using a recipe from southernfood.about.com.
Herb-Roasted Turkey Ingredients:
- 1 turkey (approximately 14 pounds)
- 3 - 4 tablespoons olive oil
- dash of salt
- dash of pepper
- 1 sliced orange
- 1 apple sliced into 2-inch pieces
- 1 quartered onion
- 3 - 4 tablespoons of chopped herbs (both fresh and dried herbs will work -I like to mix the two)
- A few sprigs of fresh herbs
- Herbs that work well for this recipe include: sage, chives, dill, tarragon, rosemary, thyme, and marjoram
Clean and Season the Turkey
To begin, preheat your oven to 450°. Now rinse the turkey, be sure to wash both the inside and outside of the bird. Dry with paper towels. Set the turkey aside for a moment. Add the olive oil to a small bowl. Now add the mixed herbs. Stir well.
Carefully, spread the oil and herb mixture under the skin of the turkey breast. Cover the bird with the remaining herb mixture. Add the salt, sprinkle over the bird. Now add the pepper.
Stuff the Turkey
Now fill the stuffing cavity with the remaining ingredients. Add the orange slices. Now add the apple slices. Add the onion. Now insert the herb sprigs into the stuffing cavity. Use a few pieces of foil to wrap the wing tips to keep them from burning.
Roast the Turkey
Roast for 10 minutes in the oven at 450°. Take a large piece of foil or two and place over the turkey. Return it to the oven and bake for about 3 and half hours. Be sure to follow the instructions for your specific size of turkey you’ve purchased.
Check Temperature of the Turkey
To determine if the turkey is ready, place the meat thermometer into the deepest area of the thigh. It should read 180°. It should read 165° (in the stuffing cavity). Wait 15 minutes before serving. When you cut the bird the juices should be clear, not red or pink.
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