Roast Turkey with Herbal Rub Recipe
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Roast Turkey with Herbal Rub
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
Preheat oven to 325.
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
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 (no more
than 2-1/2 inches) 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.
Note: Yields 18 servings at 6 ounces per portion
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