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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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Ingredients:
1/3 cup olive oil |
1 stick (1/4 lb.) unsalted butter, softened |
3 cloves garlic, crushed |
3 tablespoons fresh rosemary (or 1 tbsp. dried), plus |
1 sprig rosemary |
3 tablespoons chopped fresh thyme (or 1 tbsp. dried), plus 1 sprig thyme |
2 tablespoons chopped fresh sage (or 2 tsp. dried) |
salt and pepper |
1 (12 lb.) turkey, thawed |
1/2 lemon, cut in half |
1/4 small onion |
Directions:
1. Set a rack in lower third of oven; preheat oven to 325°F. Combine oil, butter, garlic, chopped herbs and 1 tsp. each salt and pepper.
2. Remove neck and giblets; discard. Rinse turkey; pat dry. Rub oil-herb mixture over turkey and under skin. Sprinkle salt and pepper inside bird; then stuff it with lemon, onion and herb sprigs. Tuck wings under; tie legs with kitchen twine.
3. Place turkey, breast side up, on rack in roasting pan. Cover loosely with foil. Roast for 3 hours. Remove foil; roast for 1 to 1 1/2 hours, basting every 15 minutes, until a meat thermometer inserted in thickest part of thigh reaches 175°F.
4. Place turkey on a cutting board. Tent with foil; let rest for 30 minutes before carving.
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