Savory Herbed Turkey Recipe (Delicious Flavored Skin)
A delicious turkey with a crisp and flavorful skin
Yield: 12 servings
Calories: 16cal
Cost: $30
Materials
- 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
For Gravy:
- 2 cups water
- 1 Tbsp. flour
- ¼ cup water this will be added to the flour to thicken the gravy
Instructions
- 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
Notes
Cooking Times will vary depending on the size of the turkey that you purchase
What temperature should the turkey be when done? The turkey should reach an internal temperature of 165 degrees - check in the thickest part of the thigh and (if stuffed), check the center of the stuffing, as well
- About an hour before you think your turkey should be done, start checking it - about 15 minutes apart
Nutrition
Calories: 16cal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 252IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg