Roasted Turkey
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Roasted Turkey
This traditional roasted turkey is packed with distinctive fall flavors and will never fail to please at your Thanksgiving table.
By Woman's Day Kitchen
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Nutritional Information
Calories 441
Total Fat 16g
Saturated Fat 16g
Cholesterol 257mg
Sodium 482mg
Total Carbohydrate 0
Dietary Fiber 0
Sugars --
Protein 69g
Calcium --
herb roasted turkey
Serves: 8
Yields: 8 servings (with leftovers)
Total Time: 3 hr 45 min
Prep Time: 20 min
Oven Temp: 375
Ingredients
U.S. Metric Conversion chart
1 (12- to 14-pound turkey) thawed if frozen
6 sprig(s) fresh rosemary, plus more for serving
6 sprig(s) fresh sage, plus more for serving
3 medium onions, cut into wedges
3 head(s) garlic, cut in half
2 tablespoon(s) olive oil or melted butter
Kosher salt
2 medium carrots, cut into 2-inch pieces
2 stalk(s) celery, cut into 2-inch pieces
3/4 cup(s) low-sodium chicken broth
Directions
Heat oven to 375 degrees F.vitamin b Remove the giblets and neck from the cavity. Using paper towels, pat the turkey dry. Stuff the herbs, half of the onions, and the garlic into the main cavity.
Tie the legs together with kitchen twine. Tuck the wing tips underneath the body. Rub the turkey with the oil and sprinkle with 2 teaspoons salt. Place the turkey neck, carrots, celery, and the remaining onions and garlic in a large roasting pan. Place the roasting rack in the pan and put the turkey on top.
Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board, cover loosely Touch Overlay with foil, and let rest for at least 25 minutes before carving.
Reserve the pan and its contents for gravy (see facing page). Carve the turkey and garnish with fresh herbs, if desired.
By Woman's Day Kitchen
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 441
Total Fat 16g
Saturated Fat 16g
Cholesterol 257mg
Sodium 482mg
Total Carbohydrate 0
Dietary Fiber 0
Sugars --
Protein 69g
Calcium --
herb roasted turkey
Serves: 8
Yields: 8 servings (with leftovers)
Total Time: 3 hr 45 min
Prep Time: 20 min
Oven Temp: 375
Ingredients
U.S. Metric Conversion chart
1 (12- to 14-pound turkey) thawed if frozen
6 sprig(s) fresh rosemary, plus more for serving
6 sprig(s) fresh sage, plus more for serving
3 medium onions, cut into wedges
3 head(s) garlic, cut in half
2 tablespoon(s) olive oil or melted butter
Kosher salt
2 medium carrots, cut into 2-inch pieces
2 stalk(s) celery, cut into 2-inch pieces
3/4 cup(s) low-sodium chicken broth
Directions
Heat oven to 375 degrees F.vitamin b Remove the giblets and neck from the cavity. Using paper towels, pat the turkey dry. Stuff the herbs, half of the onions, and the garlic into the main cavity.
Tie the legs together with kitchen twine. Tuck the wing tips underneath the body. Rub the turkey with the oil and sprinkle with 2 teaspoons salt. Place the turkey neck, carrots, celery, and the remaining onions and garlic in a large roasting pan. Place the roasting rack in the pan and put the turkey on top.
Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board, cover loosely Touch Overlay with foil, and let rest for at least 25 minutes before carving.
Reserve the pan and its contents for gravy (see facing page). Carve the turkey and garnish with fresh herbs, if desired.
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