Updated 11/20/2012 05:00 AM
Recipe: Herb and Citrus Roasted Turkey
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one turkey (if frozen.....defrosted ahead of time according to directions)
2-3 Tbs room temperature butter
salt and pepper
for the pan:
1 medium onion, rough chopped
3-4 carrots, unpeeled....rough chopped
2 - 3 ribs celery, rough chopped
giblets from turkey (discard liver or reserve for another use)
1 cup chicken stock
1 cup water (or just use 2 cups water or 2 cups chicken stock)
for the stuffing:
1 small onion, quartered
1 small lemon, cut into 6th's or 8th's
1/2 - 1 cup parsley leaves (with stems if you want)
1/3 cup fresh thyme sprigs
1/2 cup fresh sage leaves
Preheat the oven to 450 degrees and position a rack on the lowest part of the oven.
You'll want to rinse the turkey with cold water and pat it dry with paper towels and make sure you're washing your hands and all of the surfaces you're touching as you're handling the turkey.
Add 1 rough chopped onion, 3-4 rough chopped carrots and 2-3 rough chopped ribs of celery to a large turkey roasting pan and then add all of the giblets from the turkey...except for the liver.
Place the turkey in the pan on top of the vegetables and tuck the wings down and under the bird.......and then add one cup of chicken stock and one cup of water to the pan.
Use a mixing bowl to combine one quartered small onion, one rough chopped lemon, a handful of fresh parsley leaves, a handful of fresh sprigs of thyme and a handful of fresh sage leaves....toss that to combine....and then loosely stuff that mixture into the main cavity of the turkey.
Rub the outside of the turkey with 2 Tbs of room temperature butter.....season with salt and pepper....and place the pan into the preheated oven.
Count on 12-15 minutes per pound for a lightly stuffed bird like this and, after the turkey has been in the oven for 1/2 hour, turn the heat down to 350 degrees and finish cooking it at that temperature.
If the turkey seems to be browning up too much you can loosely cover it with a large piece of aluminum foil.
Use a thermometer to make sure the turkey is cooked to 165 degrees throughout when it is done.
Don't forget to turn the oven down to 350 degrees after 1/2 hour.
Add a bit more water or chicken stock to pan if it seems to be drying out at any point.
I used a 13 pound turkey in this recipe and it took just about 3 hours and 15 minutes to roast. Cooking times will vary depending on individual ovens. If using a larger bird, use your judgment for amount of herb, onion and citrus stuffing, knowing that the cavity should only be loosely packed.