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Herb Roasted Turkey
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia




12 to 14 lb turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1/2 cup fresh thyme chopped or 2 Tbs dry
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1 piece of orange, cut in two
1/2 cup butter, melted
Salt to taste

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold water and pat dry. Loosen skin from the turkey breast a bit, not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place. Stuff orange, apple, celery and onion into the stomach cavity. Rub salt and chopped thyme on whole turkey. Place the turkey breast side down, on a rack in a shallow roasting pan and brush with melted butter. Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours, but begin checking after 3 hours. Remove turkey and let stand 30 minutes before serving. Serve with Giblet Gravy.

Chef Singh's Cooking Tips: Cooking turkey breast side down will produce a juicy and moist turkey.

Yield: 6 to 8 Servings

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