Recipe ingredients
- 1 - 13 pound whole turkey fresh or thawed
- 1 medium onion quartered
- 1 lemon quartered
- 1/4 cup vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Recipe method
- Preheat oven to 325F. Remove giblets and neck from turkey and reserve for broth.
- Rinse turkey with cold running water and pat dry with paper towels.
- Place onion and lemon quarters in neck and body cavities.
- In a small bowl, mix oil with herbs, salt and pepper.
- With your finger tips, gently loosen skin from the breast without pulling off the skin.
- Place 1 tablespoon of herb mixture under skin. Replace skin.
- Rub cavities and outside of turkey with remaining herb mixture.
- Secure the neck skin to the back with skewers.
- Fold wings under back of turkey. Place legs in tucked position.
- May be prepared to this point, covered and refrigerated for several hours.
- Place turkey, breast side up, on a rack in a large shallow deep roasting pan.
- Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
- Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F oven for about 2-1/2 hours.
- Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F in the thigh.
- Remove turkey from oven and allow to rest for 15-20 minutes before carving.
- Transfer to a large platter and serve with gravy.
Other thanksgiving recipes:
Roast turkey with herbal rub recipe
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