Roasted Turkey
This golden-brown roasted turkey is the centerpiece of any festive feast, exuding warmth and inviting aromas that beckon family and friends to the table. The succulent meat is perfectly seasoned, with a delicate blend of herbs and spices that enhance its natural flavor. This turkey promises a memorable holiday meal that embodies the spirit of togetherness and celebration.
Recipe - Shreveport #633
Roasted Turkey
Prep Time60 Minutes
Servings8
Cook Time180 Minutes
Ingredients
1 fresh turkey
1 bulb garlic, halved
8 tbsp. butter (1 stick), melted
Kosher Salt
Ground Black Pepper
1 onion, quartered
2 Bay Leaves
several sprigs fresh herbs (thyme, parsley, rosemary and sage)
Directions
- Adjust oven rack to lowest position; remove other racks. Preheat oven to 325° F. Remove turkey parts from neck and breast cavities. Reserve for other uses, if desired. Dry bird well with paper towels, inside and out.
- Salt and pepper inside of breast cavity. Stuff the onion, garlic, herbs and bay leaves inside. Set turkey on roasting rack in roasting pan, breast-side up. Brush generously with half of butter; season with salt and pepper. Tent the turkey with foil.
- Roast the turkey for 2 hours. Remove foil; baste with remaining butter. Increase oven temperature to 425° F. Continue roasting until instant-read thermometer registers 165° F in thigh of turkey, about 45 more minutes. Remove turkey from oven; set aside to rest for 15 minutes before carving.
60 minutes
Prep Time
180 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Fresh Garlic Bulb - 1 Each
$0.78
Challenge Butter, Salted - 4 Each
$6.98 was $7.48$1.75 each
Not Available
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.98$1.28/oz
Fresh Onion, White - 1.38 Pound
$1.90 avg/ea$1.38/lb
Brookshire's Bay Leaves - 0.15 Ounce
$3.48$23.20/oz
Not Available
Directions
- Adjust oven rack to lowest position; remove other racks. Preheat oven to 325° F. Remove turkey parts from neck and breast cavities. Reserve for other uses, if desired. Dry bird well with paper towels, inside and out.
- Salt and pepper inside of breast cavity. Stuff the onion, garlic, herbs and bay leaves inside. Set turkey on roasting rack in roasting pan, breast-side up. Brush generously with half of butter; season with salt and pepper. Tent the turkey with foil.
- Roast the turkey for 2 hours. Remove foil; baste with remaining butter. Increase oven temperature to 425° F. Continue roasting until instant-read thermometer registers 165° F in thigh of turkey, about 45 more minutes. Remove turkey from oven; set aside to rest for 15 minutes before carving.