Herb Rubbed Roasted Turkey
- 2cups onion, chopped
- 2cups carrot, chopped
- 1cup celery, chopped
- 1bay leaf
- 2sprigs of fresh thyme (left whole)
- 112 lb fresh or frozen turkey thawed
- 4Tablespoons chopped fresh sage leaves plus 2 additional whole leaves
- 1Tablespoon fresh thyme leaves plus 2 additional sprigs left whole
- ¼cup RockyMountain Olive Oil Herbes de Provence Infused Olive Oil
- 4cloves of garlic, minced
- 1teaspoon salt
- ½Tablespoon of freshly ground black pepper
- 3cups low sodium chicken broth
Preheatthe oven to 425 degrees F and chop all the veggies and herbs.
Inthe bottom of a roasting pan, add in the onion, carrot, celery, bay leaf and 2sprigs of the thyme and then toss to combine.
Removeand toss the giblets from the turkey, reserving the neck. Place the neck andplace it in the bottom of the roasting pan with the veggies to flavor them asthey roast.
Rinsethe turkey with cold water and then pat it dry with paper towels. Trim any excessfat. Beginning at the neck cavity, carefully loosen the skin from the breastand drumsticks, by gently inserting your fingers between the skin and meat andpushing gently. If the skin isn’t easily separating, try using the back of a spooninstead of your fingers to separate the skin and meat. Lift the wing tips upand over the back, then tuck them underneath the turkey.
Ina medium bowl, combine the chopped sage leaves, thyme leaves, Herbes deProvence Olive Oil, garlic, salt and pepper. After combining, rub the mixtureboth under and over the skin of the turkey, coating well. After coating, takethe remaining 2 sprigs of thyme and bay leaves into the cavity of the turkey.Tie the legs together with kitchen string.
Placethe turkey, breast side up on the vegetable mixture in the roasting pan. Pourin the broth.
Roastthe turkey in the oven at 425 degrees for 30 minutes. After 30 minutes, take tinfoiland loosely tent the turkey, then return to the oven. Roast for another 30 minutesat 425, then lower the oven temperature to 325. Continue to roast for another hourand 20 minutes to one hour and 25 minutes longer, until an instant readthermometer inserted into the thickest portion of the thigh registers to 155degrees (temperature will continue to rise after removing from the oven).
Afterremoving the turkey from the oven, transfer it to a cutting board, cover withfoil and let stand for at least 30 minutes before slicing. Serve alongside yourroasted veggies and all your other favorite Thanksgiving side dishes!