This is one of the most delicious and moist turkeys I’ve ever had. Not only was it yummy, the smell wafting through the kitchen was just heavenly. Savor the aroma of this Herbed Turkey as it roasts in the oven, on your special holiday.
Oven Roasted Turkey:
If you are someone who likes to eat the skin of the turkey, then you will love the savory herbs on this turkey. They give it such a delicious flavor.
Table of contents
When is a turkey done?
- The turkey’s internal temperature – checked in the thickest part of the thigh – should reach 165 degrees
- Here is a handy chart to use as a roasting guide: Use this chart as your guide on the length of roasting your turkey
What if the skin is as dark as I want it before the turkey is done roasting?
- Place foil over the skin to slow down browning and continue to roast your turkey
How long should I let a turkey rest before carving?
- 15-40 minutes. Place foil over the turkey to keep it warm while you finish the sides for the turkey meal
How long will cooked turkey keep in the refrigerator?
- Done turkey should last up to 3 days in the refrigerator – if properly cooked and stored
Savory Herbed Turkey Recipe (Delicious Flavored Skin)
- 1 13-15 lb. turkey you will need to adjust baking times to the size of turkey that you purchase
- 2 tsp. chicken seasoning blend or poultry
- 1 tsp. black pepper ground
- 3 cups chicken broth
- ½ cup fresh parsley minced
- ¼ cup lemon juice
- 1 tsp. dried thyme – or 1 T of fresh thyme, minced
- 2 tsp. emon peel grated
- 2 tsp. garlic cloves minced
- 2 cups water
- 1 Tbsp. flour
- ¼ cup water this will be added to the flour to thicken the gravy
- Preheat the oven to 325 degrees
- Remove the neck and the giblets from your turkey
- Sprinkle the turkey with chicken seasoning, and pepper
- Rub these spices in like you are massaging the turkey
- Place on a rack in the roasting pan, breast side up – tuck the wings under the turkey
- If the turkey legs are not bound, use kitchen twine to tie them together (or, if you don’t have that – unwaxed dental floss is a great substitute)
- You’re going to Pre-Roast the turkey for about 30 minutes
- While the turkey is in the oven, get started on your herb broth
- Grab yourself a large bowl – preferably with a spout
- In the bowl – Mix the broth, herbs, lemon peel, and garlic
- Pull the turkey out of the oven, and pour the herb broth over the turkey
- Place the turkey back into the oven to finish cooking
- Generally, you'll cook the turkey for 20 minutes per pound. Don't forget to add in the fact that you already pre-roasted it for about 30 minutes, so you will subtract that from the total amount of tiem. However, if you stuffed your turkey – allow an extra 30 minutes. See More on checking for doneness in the notes section.
- Baste the turkey occasionally
- Once your turkey has finished, remove the turkey, and transfer to your serving platter
- Allow it to cool off while you work on the gravy
- Pour the 2 cups of water into the bottom of your roasting pan to the bottom of the roasting pan, and stir to get all of the baked goods off of the bottom – otherwise known as deglazing
- Holding a strainer over your saucepan to catch turkey bits, pour the deglazed liquid into a saucepan
- Make a mixture of 1 Tbsp. flour, and 1/4 cup of water
- Bring to a boil, and continue to boil for about 2 minutes or until thickened
- Once your turkey has rested – for about 15 minutes, carve your turkey, and enjoy with your gravy
- About an hour before you think your turkey should be done, start checking it – about 15 minutes apart
~Melissa – KidFriendlyThingsToDo.com
- Find the original recipe and more for your Thanksgiving meal on Taste of Home