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Prep and Cook time: About 30 minutes prep time, 2 to 3
hours cook time, plus at least 30 minutes to rest.
Makes: Allow 3/4 pound uncooked turkey per person
Ingredients
1 bunch fresh rosemary leaves (about 1 oz.)
1 bunch Italian parsley (about 4 oz.)
1 bunch fresh thyme leaves (about 1 oz.)
2 tablespoons Olive Oil
2 tablespoons Sweet Cream Butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 16- to 18-pound turkey
3 whole bay leaves
Instructions
1. Mince rosemary leaves, parsley stems, and thyme to make 1 tablespoon
each; reserve remaining sprigs for use in step 3. Combine oil, butter,
minced herbs, salt, and pepper; set aside.
2. Preheat oven to 325°. Remove and discard leg truss from turkey. Pull
off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird
inside and out; pat dry. Insert a meat thermometer through thickest part
of turkey breast to the bone.
3. Tuck remaining fresh herb sprigs (see notes) and bay leaves inside body
cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch
roasting pan. Retruss turkey legs, if desired. Brush entire bird with
oil-herb mixture.
4. Roast turkey until meat thermometer registers 160°, 2 to 3 hours. If
wing and leg tips start to get too dark, cover with foil.
5. Transfer turkey to a platter, reserving drippings for gravy. Let rest
15 to 30 minutes, then carve.
Nutritional Information
Per 1/4 pound boneless cooked turkey;
based on percentages of white and dark meat
found in average turkey (including skin):
229 cal., 40% (92 cal.) from fat
32 g protein
10 g fat (3 g sat.)
0 g carbo (0 g fiber)
82 mg sodium
93 mg chol.
