Herb Rubbed Turkey
The ultimate comfort food, this Herb Rubbed Turkey is bursting with flavor from fresh herbs and spices, making it a perfect centerpiece for your holiday table. Juicy, aromatic, and easy to prepare, it’s sure to impress your guests. Make it tonight for a memorable feast!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Frying Pan
- Oven
- Peeler
Ingredients
- 10 pounds Whole turkey or larger, free-range, thawed
- 2 tablespoons Sage fresh, chopped
- 2 tablespoons Thyme fresh, chopped
- 2 tablespoons Rosemary fresh, chopped
- 1 tablespoon Oregano fresh, chopped
- 1 tablespoon Basil fresh, chopped
- 3 tablespoons Parsley fresh, chopped
- 5 cloves Garlic minced
- 1 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Extra virgin olive oil
- 5 sprigs Sage fresh
- 8 sprigs Thyme fresh
- 5 sprigs Rosemary fresh
- 4 sprigs Oregano fresh
- 2 sprigs Basil fresh
- 1 bunch Parsley large, fresh
- 1 large Yellow onion cut into quarters
- 4 stalks Celery cut into large chunks
- 4 carrots Carrots peeled and cut into large chunks
- 10 cloves Garlic smashed
- 2 green apples Green apples cut into quarters, seeds and core removed
- 1 quart Water (8 cups)
- 2 cups Apple juice no sugar added
Instructions
- Preheat your oven to 350 degrees. While it heats, line a roasting pan with foil and place a roasting rack on top. Lightly spray the rack with nonstick spray to prevent sticking.
- Next, rinse your turkey with cool water, making sure to clean inside the cavity well. Pat it dry using a clean paper towel. This step ensures the skin will crisp up nicely during roasting.
- In a small bowl, combine the fresh sage, thyme, rosemary, oregano, basil, and parsley. Add the minced garlic, black pepper, kosher salt, and olive oil. Mix them all together to create a flavorful herb paste.
- Apply this herb paste generously all over the turkey. Make sure to rub it under the skin and inside the cavity as well. The more, the better! Cover the turkey and let it sit in the refrigerator overnight. This allows the flavors to penetrate the meat.
- When you’re ready to roast, remove the turkey from the fridge and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.
- In a large bowl, combine the remaining ingredients: onion, celery, carrots, smashed garlic cloves, green apples, and the rest of the fresh herbs. Toss them together lightly.
- Take the turkey and stuff it with a good portion of this herb and vegetable mix. Arrange the remaining mix around the turkey in the roasting pan. This will flavor the turkey while also providing delicious roasted veggies.
- Pour in enough of the water and apple juice mixture into the pan so it just reaches the bottom of the turkey. Reserve the rest of the liquid for later.
- Cover the turkey with foil, lightly sprayed with nonstick spray to prevent sticking. This will keep it moist during the baking process.
- Bake the turkey for approximately three hours, or until the internal temperature reaches 165 degrees. Check occasionally, adding more of the reserved liquid as necessary to keep it moist.
- About 15 minutes before the turkey is done, remove the foil to allow the skin to brown beautifully. Once finished, let the turkey rest for about 5 to 10 minutes before slicing. This is crucial for juicy meat!
Notes
- Tip 1: For larger turkeys, add 1 teaspoon of rub ingredients for every 2 pounds of turkey.
- Tip 2: Add 20 minutes of cook time per pound.
- Tip 3: When checking the temperature, use a meat thermometer.
- Tip 4: It is common for turkeys with a "pop-up" self thermometer to overcook.