Savory Herb Roasted Turkey – a delicious recipe with poultry seasoning, salt, paprika, garlic, ground black pepper, fresh turkey. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir together first 5 ingredients.
2
Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Sprinkle 2 tablespoons seasoning mixture inside cavity of turkey. Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 tablespoon seasoning mixture evenly underneath. Carefully replace skin. Brush turkey with melted butter. Rub remaining seasoning mixture on skin. Tie ends of legs together with string; tuck wing tips under. Place turkey on a wire rack in a roasting pan, breast side up. Add 3 1/2 cups water to pan; cover turkey loosely with aluminum foil.
3
Bake at 325u00b0 for 1 hour. Remove foil, and bake 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion of thigh registers 165u00b0, basting occasionally with pan juices and covering loosely with foil after 2 hours to prevent excessive browning, if necessary. Remove turkey from oven, reserving 2 cups pan juices for Apple-Bourbon Gravy. Let stand 20 minutes. Transfer to a serving platter. Serve with Apple-Bourbon Gravy.
4
*1 (12- to 14-pound) frozen whole turkey, thawed, may be substituted.
158
kcal
Calories
13
g
Fat
2
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 7 ingredients. The key ingredients include: 2 tablespoons poultry seasoning, 1 tablespoon seasoned salt, 2 teaspoons paprika, 1 1/2 teaspoons garlic powder, and more.
Yes, Savory Herb 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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