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    Holiday Roast Turkey with Herbal Rub

    Source of Recipe


    Recipe Introduction

    Prepare the turkey the night before and keep refrigerated. Serves about 8-10 with leftovers and 12-13 without. Be sure to refrigerate or freeze leftover turkey within two hours

    List of Ingredients

    12-13 lb. turkey, fresh or thawed
    1 medium onion, quartered
    1 lemon, quartered
    1/4 cup vegetable oil
    1 tsp. dried thyme
    1 tsp. dried tarragon
    1 Tbsp. dried rosemary
    1 tsp. salt
    1/2 tsp. freshly ground black pepper


    Remove giblets and neck. Rinse turkey and pat dry. Place onion and lemon quarters in the neck and body cavities. In a small bowl, mix oil with seasonings. With your finger tips, gently loosen skin from the breast without pulling it off. Place 1 Tbsp. herb mixture under skin, replace skin. Rub the cavities and the outside of turkey with remaining herb mixture. Place turkey, breast side up, on a rack in a large shallow roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh. Cover loosely with foil. Roast in a preheated 325F. oven for 2-1/2 hours. Remove the foil. Baste with pan juices. Continue cooking, uncovered, for about another hour or until the meat thermometer registers 180F. in the thigh. Allow to rest for 15-20 minutes before carving.




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