LOCATION: Recipes >> Poultry >> Roast Turkey 20
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Roast Turkey 20
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Oven Turkey
Yield: 8 Servings
8 to 14 lb turkey
1 med onion
1 tsp dry thyme
1 tsp dry rosemary
1 tsp dry sage
salt and pepper
Remove giblets and neck from turkey; set aside. Rinse and drain
turkey. Pat dry. Use a covered roasting pan that just fits the
bird. Cut onion in half and place inside turkey. Blend herbs and
make a paste with a little fat. Spread on outside of turkey and
press into skin. Tie legs together. Pour 1/2 inch water into pan
and cover with lid. Place pan in a 350 degree oven for 1 1/2 to 2
hours or until meat thermometer registers 185. Uncover for last 10
minutes to brown if desired. Remove from oven and let sit for 15
minutes before carving. Drain liquid into a pot and return turkey
to a warm oven until ready to carve(after standing 15 minutes).
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