Roasted Whole Turkey
Makes about 8 servings
Ingredients
- ⅓ cup unsalted butter, room temperature
- 2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (14-pound) frozen whole turkey, thawed and giblets discarded
- 1 tablespoon vegetable oil
- 1 medium onion, cut into 4 wedges
- 1 medium orange, quartered
- 4 sprigs fresh thyme
- 3 large fresh sage leaves
- 3 sprigs fresh rosemary
- 2 dried or fresh bay leaves
- 1 cup water
- 1 cup chicken broth
- Garnish: fresh rosemary sprigs, fresh sage leaves, pomegranate, fresh bay leaves, browned oranges
Instructions
- Preheat oven to 350°.
- In a small bowl, stir together butter, finely chopped sage, finely chopped rosemary, salt, and pepper.
- Gently loosen skin from turkey, keeping skin intact. Rub butter mixture under skin and over bird. Place onion, orange quarters, thyme, sage leaves, and rosemary sprigs inside cavity. Tuck wings under, and tie legs with butcher’s twine.
- In the bottom of a roasting pan, place bay leaves, 1 cup water, and broth. Place turkey on a roasting rack, and place rack in pan.
- Bake until an instant-read thermometer inserted in thickest portion of turkey registers 165°, 2 hours and 45 minutes to 3 hours, covering with foil during final 30 minutes of baking to prevent excess browning. Place turkey on a cutting board; loosely cover with foil. Let stand for 20 minutes before serving. Place on a serving platter. Garnish with rosemary sprigs, sage leaves, pomegranate, bay leaves, and browned oranges, if desired.
