Salted Roast Turkey With Herbs Recipe

Name: Salted Roast Turkey With Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Herbed Salt; 1/3 cup kosher salt, plus; 1 tablespoon coarse kosher salt; 1 1/2 teaspoons dried rosemary; 1 1/2 teaspoons dried rubbed sage; 1 1/2 teaspoons dried thyme; 1 teaspoon black peppercorns, crushed; 3 small bay leaves, torn; 1 teaspoon finely grated lemon peel or 1 teaspoon orange peel; Turkey; 1 large roasting bag; 1 (14 -16 lb) whole turkey; 1 large onion, chopped; 1 large celery, chopped; 1 large lemon, cut in 8ths; 1 teaspoon dried rosemary; 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 1/2 cup butter, room temperature; 2 cups chicken stock

Servings: persons

Herbed Salt
1/3 cup kosher salt, plus
1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, torn
1 teaspoon finely grated lemon peel or 1 teaspoon orange peel
Turkey
1 large roasting bag
1 (14 -16 lb) whole turkey
1 large onion, chopped
1 large celery, chopped
1 large lemon, cut in 8ths
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup butter, room temperature
2 cups chicken stock

1
Herbed Salt: Rub first six ingredients in small bowl to crush herbs finely, or put in small food processor. Can be made a week in advanced. Cover and store at room temperature. Stir in peel before using.
2
Turkey: Rinse turkey inside and out (do not pat dry). Remove excess fat, neck and giblets, wrap and refrigerate to reserve for roast or making gravy. Place turkey in a roasting bag and sprinkle inside and out with all of the herbed salt. Close bag, place on cookie sheet and chill 18 - 24 hours.
3
Set rack at lowest position in oven and preheat to 325u00b0F Rinse turkey inside and out; pat very dry. Stir onion and next 5 ingredients into a bowl and stuff turkey in main cavity and neck cavity. Fold neck skin over cavity and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place turkey on rack in roasting pan. Spread butter all over turkey. Place reserved fat, neck and giblets into bottom of roaster and pour 2 cups of chicken stock.
4
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into the thickest part of the thigh registers 165 - 170u00b0F, basting every 45 minutes and adding additional stock or water if the pan becomes dry. Tent loosely with foil if browning too quickly, roasting 3-3 1/2 hours total. Transfer turkey to a platter and tent with foil, letting rest for 45 minutes. Reserve juices in pan for making your favorite gravy.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Herbed Salt, 1/3 cup kosher salt, plus, 1 tablespoon coarse kosher salt, 1 1/2 teaspoons dried rosemary, and more.

Yes, Salted Roast Turkey With Herbs 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.

Salted Roast Turkey With Herbs

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