top of page

Roasted Turkey with Field Herbs Taste Test



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


Such a pretty bird! The Roasted Turkey with Field Herbs was a lovely dish on our family table. It was moist and flavorful, and the aromatic, fresh herbs seeped through the entire turkey. After about an hour and a half of cooking, I added a cup of chicken broth to the pan, tented the turkey with some foil and basted it every now and then. This wasn’t in the recipe, but I think it helped keep the breast especially tender.  The best thing about the recipe is that it was so easy! I had plenty of time to pull together some great side dishes for our gorgeous and tasty dinner. Bring on Thanksgiving, I am ready!


Roasted Turkey with Field Herbs
.pdf
Download PDF • 2.34MB

Makes 8 to 10 servings

Time: 3.5-4 hours


Ingredients:

*1/4 pound (1 stick) unsalted butter

*1 tablespoon fresh lemon zest

*12 sprigs fresh thyme

*6 sprigs fresh sage

*1 cup rough chopped fresh parsley

*1 fresh turkey (10 to 12 pounds) (Make sure to buy your turkey early and give it time to defrost!)

*1/4 cup + 1 tablespoon salt

*1/4 cup black pepper

*1 small yellow onion, cut in quarters

*7 cloves of garlic, crushed

*3 long carrots, cut in half lengthwise



Preparation:

*Preheat oven at 400F.

*Melt the butter on low heat, then turn off the heat and add the lemon zest to the melted butter.

*Remove the giblets out of turkey cavity and discard.

*Arrange the carrot halves across roasting pan.

*Take turkey and sprinkle the salt and black pepper in turkey cavity and rub well to evenly distribute the seasoning.

*Insert all the herbs, onion quarters, and garlic cloves inside the turkey cavity.

*Tie the legs together as tight as possible with kitchen string to securely close the cavity.

*Tuck the wing’s tips under the turkey body, and place turkey on roasting pan making sure it sits nicely on top of the carrots.

*Brush the melted lemon-infused butter all over the turkey and sprinkle a tablespoon of salt all around top of the turkey.

*Place in the oven and roast the turkey for 30 minutes at 400F, then lower oven temperature to 325F and roast for 3 more hours or until internal temperature of thighs read 170F. (After about an hour and a half of cooking, I added a cup of chicken broth to the pan, tented the turkey with some foil and basted it every now and then.)

*Remove the turkey from the oven, place on kitchen countertop, cover with aluminum foil and let rest for 30 minutes.

*Slice the turkey, serve, and enjoy.


Recipe and Taste Tester - Cecelia Zook

Kommentare


bottom of page