Simple Herb-Roasted Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 15 minutes; Cook: 2 1/2 hours; Stand: 30 minutes. Ingredients:
1 (10–12 pound) fresh or frozen turkey, thawed |
1 small vidalia or other sweet onion, roughly chopped |
1 celery rib, roughly chopped |
2 garlic cloves, chopped |
2 packages fresh herb blend for poultry, roughly chopped |
3/4 teaspoon kosher salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
cooking spray |
2 tablespoons unsalted butter, softened |
2 cups fat-free, low-sodium chicken broth |
additional herbs, for garnish |
Directions:
1. Preheat oven to 325°. Remove turkey neck and giblets; discard. Rinse turkey with cold water; pat dry. Combine onion, celery, garlic, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stuff turkey cavity with mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.
2. Place roasting rack coated with cooking spray in a roasting pan. Place turkey on rack. Brush top and sides of turkey with butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour 1 cup broth in pan.
3. Bake at 325° for 2 hours, basting every 30 minutes. Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165°. (Temperature will continue to rise when bird is resting.) Remove from oven; let rest 30 minutes before slicing. Transfer to a platter, garnish with fresh herbs, if desired, and serve.
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