Garlic and Herb-Roasted Turkey Recipe
1 (14-pound) turkey, rinsed and patted dry
1 t. salt
1 t. Italian seasoning
1 t. poultry seasoning
1 t. lemon pepper
2 to 3 heads of garlic, peeled and crushed or minced
1/2 C. chopped fresh parsley
Fresh chopped herbs to taste (sage, oregano, basil, tarragon), optional
2 (10-oz.) packages frozen seasoning blend (chopped onion, celery, bell pepper)
1 orange, peeled, seeded and quartered
1 (16-oz.) can chicken broth, mixed with 1 can water
Preheat oven to 375° F. Rub turkey inside and out with olive oil. Mix together salt, Italian seasoning, poultry seasoning and lemon pepper; rub evenly over turkey, inside and out, followed by the garlic, parsley and fresh herbs (if using).
Place about one cup of the seasoning blend inside the turkey cavity; then scatter the rest in the pan around the turkey. Place the quartered orange inside the cavity. Pour the chicken stock and water into the pan. Lay a piece of foil over the turkey, but do not enclose.
Bake for about three hours, basting occasionally with pan juices, until turkey is bronzed and juices run clear when a thigh is pierced.
Remove from the oven, cover tightly and let stand for about 15 minutes before carving.
Makes 14 to 18 servings
Don't forget to visit our other Recipe site at
That's My Home