Blast Furnace-Roasted Turkey – a delicious recipe with turkey, salt, parsley, fresh chives, thyme, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove and discard giblets and neck from turkey. Rinse turkey under cold water, and pat dry. Trim excess fat from turkey. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin.
2
Combine 1 tablespoon salt and the next 6 ingredients (1 tablespoon of salt through pepper) in a bowl; stir well. Rub herb mixture on breast and drumsticks beneath the skin. Tie ends of legs together with cord. Lift wing tips up and over back, and tuck under turkey.
3
Spread rock salt in bottom of a shallow roasting pan. Place turkey, breast side up, on rock salt. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 500u00b0 for 1 1/2 hours or until thermometer reaches 165u00b0. Cover turkey loosely with aluminum foil; let stand 15 minutes. Discard skin before serving.
59
kcal
Calories
2
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12-pound) turkey, 1 tablespoon salt, 3 tablespoons chopped fresh parsley, 2 tablespoons minced fresh chives, and more.
Yes, Blast Furnace-Roasted Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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