Herb-rubbed turkey
- 4500 g turkey, whole
- 1 stick celery, chopped
- 2 pcs onions, quartered
- 4 pcs carrots, cut into large pieces
- 60 g butter, unsalted, room temperature
- 2 tbsp sage, dried, chopped
- 1 tbsp thyme, dried
- 1 tbsp marjoram, dried
- 1 tsp coarse salt
- 1 tsp freshly ground black pepper
- Prepare the herb rub; combine sage, thyme, marjoram, and salt in small bowl.
- Preheat oven to 180°C.
- Remove neck and giblets from turkey and set aside.
- Rinse turkey in cold water and pat dry with paper towels.
- Stuff turkey with celery, carrots, and onions; tie legs together with kitchen twine.
- Rub turkey with butter and herb rub. Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan.
- Cook in preheated oven, basting frequently after the first hour, until turkey is golden.
- Cook for additional 2 hours or until juices from thighs run clear.
- Let rest for 30 minutes before carving.
- Serve while still hot.
- Low in sugar
- Very high in iron
- High in niacin
- High in phosphorus
- Very high in selenium
| Preparation time: | 225 min |
| Portions: | 10 |
| Difficulty: | easy |
| Cuisine: | American |
| Calories: | 706.6 kcal |
| Carbohydrates: | 4.63 g |
| Cholesterol: | 336.9 mg |
| Sugar: | 2.19 g |
| Protein: | 97.98 g |
| Fat: | 30.42 g |
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