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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

  1. Prepare the herb rub; combine sage, thyme, marjoram, and salt in small bowl.
  2. Preheat oven to 180°C.
  3. Remove neck and giblets from turkey and set aside.
  4. Rinse turkey in cold water and pat dry with paper towels.
  5. Stuff turkey with celery, carrots, and onions; tie legs together with kitchen twine.
  6. 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.
  7. Cook in preheated oven, basting frequently after the first hour, until turkey is golden.
  8. Cook for additional 2 hours or until juices from thighs run clear.
  9. Let rest for 30 minutes before carving.
  10. Serve while still hot.

Good points

  • 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
General (in 1 portion)
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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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com