Herb Infused Tasty Roast Turkey

Ingredients

Ingredients:

1 whole turkey, 12-14 lbs
3 tbsp olive oil
2 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp sage
1 tbsp thyme
1 tbsp basil
1 bunch fresh thyme
1 bunch fresh sage
1 bunch fresh basil
1 lemon, sliced

1 cup turkey broth
1 cup white wine
4-6 large carrots, scrubbed
2 large onions, quartered

Here’s a quick way to make your own turkey broth. Combine the turkey neck, giblets, a bay leaf and 2 cups of water in a saucepan. Bring to a boil, add 1 tsp salt and then reduce heat to a low simmer for 1 hour. This should make 1 ¼- 1 ½ cups. Strain and your done!

Directions

Make sure the turkey is thawed and the giblets and neck have been removed.
Preheat your oven to 350°F.
Pat the bird dry with paper towels.
Rub olive oil all over the turkey, inside and out.
Salt the outside of the turkey and the cavity.
Combine the rest of the dry spices to make an herb seasoning.
Generously sprinkle the herb seasoning inside the cavity and lightly rub over the exterior.
Stuff the bird with the lemon slices and fresh herb bunches.
Tuck both wings under the breast and tie the legs together.
Place the carrots and onions in the bottom of the roasting pan and place the bird on top.
Add the wine and the turkey broth.
Roast the turkey for 4 – 4 ½ hours until the juices run clear and an instant thermometer reads 170°F in the breast and 180°F in the thigh.
Remove the turkey from the oven and let rest for 20 minutes before carving.

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.