Turkey takes center stage at every Thanksgiving family dinner.
As you probably know, the perfect turkey has crispy skin along with flavorful, juicy meat. While there are many ways to experiment with this dish, our Herb Rubbed Turkey takes a classic approach. To do this, we first coat it with an herb rub, stuff it with aromatic vegetables and herbs, and roast it to perfection. It takes several steps to accomplish, so make sure you read the instructions closely and give yourself plenty of prep time.
Our Herb Rubbed Turkey will make a great addition to your Thanksgiving family dinner! Try it out this holiday season alongside your other traditional favorites.
Herb Rubbed Turkey
Yields: 10 servings | Serving Size: 6-8 ounces | Calories: 432 | Total Fat: 16g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 163mg | Sodium: 488mg | Carbohydrates: 20g | Fiber: 4g | Sugar: 11g | Protein: 51g | SmartPoints: 11
Ingredients
- 1 (10 pound or larger) whole free-range turkey, thawed
- For the Rub:
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 5 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons extra virgin olive oil
- For Roasting:
- 5 springs fresh sage
- 8 springs fresh thyme
- 5 springs fresh rosemary
- 4 springs fresh oregano
- 2 springs fresh basil
- 1 large bunch fresh parsley
- 1 large yellow onion, cut into quarters
- 4 stalks celery, cut into large chunks
- 4 carrots, peeled and cut into large chunks
- 10 cloves garlic, smashed
- 2 green apples, cut into quarters, seeds and core removed
- 1 quart (8 cups) water
- 2 cups no sugar added apple juice
Directions
Line a roasting pan with foil and place roasting rack on top and lightly spray with nonstick spray.
Rinse turkey with cool water and pat dry with paper towel. Place on roast rack.
For the rub:
Combine all ingredients in a small bowl to create a paste. Apply liberally to entire turkey, both on top and under the skin. Cover and let sit in refrigerator overnight.
For roasting:
Heat oven to 350 degrees.
Lightly toss together all remaining ingredients with exception of water and apple juice. Remove turkey from refrigerator, stuff the turkey with most of the herb and vegetable mix, and arrange the rest of the mix in the roasting pan next to the turkey.
Combine water and apple juice. Pour in enough of the liquid just until it reaches the bottom of the turkey. Reserve remaining liquid.
Cover the turkey with foil lightly sprayed with nonstick spray. Bake for approximately 3 hours, or until internal temperature reaches 165 degrees. Remove foil for the last 15 minutes of roasting. Check turkey occasionally and add water and apple juice mixture as needed. Allow to rest for 5 to 10 minutes before slicing.
TIPS: For larger turkeys, add 1 teaspoon of rub ingredients for every 2 pounds of turkey. Add 20 minutes of cook time per pound. When checking the temperature, use a meat thermometer. It is common for turkeys with a "pop up" self thermometer to over cook.
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