Herb-Roasted Turkey
Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further!
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- Prep time
- 25 min
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- Servings
- 12 Servings
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- Serving size
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3 ounces (skinless)
Ingredients
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unsalted butter (softened)
- 5 tsp
- 5 tsp
-
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fresh minced sage (divided)
- 3 tsp
- 3 tsp
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fresh minced thyme (divided)
- 3 tsp
- 3 tsp
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fresh rosemary (minced, divided)
- 3 tsp
- 3 tsp
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Kosher salt and freshly ground black pepper to taste
- 1
- 1
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low sodium chicken broth (low-fat, reduced-sodium)
- 1 1/2 cup
- 1 1/2 cup
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white wine (dry)
- 1 cup
- 1 cup
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turkey breast (skin on, washed and patted dry)
- 5 lbs
- 2 kg 268 g
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Directions
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Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
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In a small bowl, combine the butter with 2 Tsps.. each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 Tsp. of each of the herbs.
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In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
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With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.
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Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.
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Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.