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Recipes  |
Traditional Roast Turkey 2 tablespoons dried Parsley 2 tablespoons ground dried Rosemary Leaf 2 tablespoons Organic Sage Rubbed 2 tablespoons dried Thyme Leaf 1 tablespoon Lemon Pepper 1 tablespoon Sea Salt 1 (15 pound) whole turkey, neck and giblets removed 2 stalks celery, chopped 1 orange, cut into wedges 1 onion, chopped 1 carrot, chopped 1 (14.5 ounce) can chicken broth Directions: 1. Preheat an oven to 350º F. 2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt. Rub the herb mixture into the cavity of the turkey. 3. Then stuff with the celery, orange, onion, and carrot. 4. Place the turkey into the roasting pan. 5. Pour the chicken broth over the turkey. 6. Cover with aluminum foil over the top of the turkey. 7. Try to keep the foil from touching the skin of the turkey breast or legs. 8. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. 9. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. 10. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F. 11. Remove the turkey from the oven, cover and allow to rest 10 to 15 minutes before slicing. |
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