Herb Roasted Turkey

Herb Roasted Turkey
Ingredients:
  • 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
  • 1/2 cup chopped parsley
  • 1 tablespoon chopped fresh rosemary, plus 3 sprigs
  • 1 tablespoon chopped fresh sage leaves
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 8 cloves garlic, finely chopped (3 tablespoons)
  • 5 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 lemons, poked all over with a fork
  • 1 quart apple cider
Instructions:
  • Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
  • Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
  • In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
  • Season cavity with salt and pepper and loosely ll with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
  • Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

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