In The Kitchen
Thyme- and Sage-Roasted Turkey
Description :
Woodsy herbs like thyme and sage bring tons of flavor to juicy Thyme- and Sage-Roasted Turkey—and will make your kitchen smell amazing as the bird roasts! This recipe makes enough to serve 8 to 10 guests, plus enough for leftovers!
Ingredient :
- 1 12- to 14-pound turkey (thawed, if frozen)
- 1 head garlic, halved
- 1 small orange, halved, plus more for serving
- 3 small onions, quartered, divided
- 1/2 bunch fresh thyme, divided, plus more for serving
- 6 sprigs fresh sage, divided, plus more for serving
- Kosher salt and pepper
- 3 tbsp. softened butter or olive oil
- 2 large carrots, cut into 2-inch pieces
Direction :
- Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff garlic, orange, half of onion, thyme, and sage into main cavity.
- Heat oven to 375°F. Tie legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with butter (or oil) and season with 1 teaspoon each salt and pepper.
- Place turkey neck, carrots and celery, and remaining onions, thyme, and sage in large roasting pan. Place roasting rack in pan and place turkey on top.
- Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2½ to 3 hours. (Cover bird loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)
- Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board or cutting board set in rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 25 min. Reserve pan and its contents to make gravy. Carve and garnish turkey as desired.
