Deliciously Simple Herb Roasted Turkey
Prep time: 30 minutes
Cook time: 2.5-3.5 hours
Makes: 8-12 servings, plus leftovers
Turkey:
- 1 whole turkey, 12-14 lbs (5-7 kg)
- 4 tbsp (60 mL) olive oil
- 2 large onions
- 2 lemons
- 1 large bunch fresh thyme
- 3 large garlic cloves
- 1 cup (250 mL) white wine
- 1 cup (250 mL) turkey or vegetable broth
Rub:
- 2 tbsp (30 mL) salt
- 1.5 tbsp (23 mL) pepper
- 1 tbsp (15 mL) garlic powder
- 1 tbsp (15 mL) ground sage
- 1 tbsp (15 mL) ground thyme
1. Make sure the turkey is thawed and giblets have been removed.
2. Preheat your oven to 350 degrees F (177 C).
3. Pat the bird dry with paper towels.
4. Rub the turkey with olive oil, inside and out.
5. Combine all spices to make a rub. Sprinkle generously onto the bird, inside and out.
6. Halve the lemons, quarter the onions and peel the garlic.
7. Stuff the cavity with the lemons, onions, garlic and thyme.
8. Place the bird into your roasting pan. Add wine and chicken broth.
9. Roast the turkey for 2 ½ – 3 hours, or until the juices run clear and an instant thermometer
reads 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
10. Remove turkey from the oven and let it rest for 15 to 20 minutes before carving.
Tip: To make a quick and simple gravy, pour out all the pan juices. Strain and skim off the fat. Heat on low in a saucepan. Mix 2 tbsp (30 mL) cornstarch with some water until dissolved. Add this to the gravy and heat to a simmer until the mixture thickens.
Per serving: About 244 cal, 12 g total fat, 0 g carb, 0 g fibre, 41 g protein, 140 mg chol, 636 mg sodium.
Recipe courtesy of Turkey Farmers of Canada. All rights reserved.
