Roast Turkey

Name: Roast Turkey
Ingredients: 1 (8 to 10 pound) turkey, neck and gizzards removed; Kosher salt and freshly ground black pepper; 1 medium onion, quartered; 1 head garlic, halved; Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage; 2 bay leaves; 8 tablespoons unsalted butter (1 stick), melted; Serving Suggestions: Savory Mushroom Dressing

8 ingredients

11 steps

Ingredients

1 (8 to 10 pound) turkey, neck and gizzards removed
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted
Serving Suggestions: Savory Mushroom Dressing

Directions

1

Adjust a rack to lowest position and remove other racks.
2

Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out.
3

Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside.
4

Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper.
5

Tent the bird with foil.
6

Roast the turkey for 2 hours.
7

Remove the foil and baste with the remaining butter and some of the pan drippings.
8

Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more.
9

Remove turkey form the oven and set aside to rest for 15 minutes before carving.
10

Carve and serve.
11

Nutrient Value for 6 ounces dark meat turkey with skin 395 calories, 22 grams fat (7 grams saturated), 47 grams protein