Savory Herb-Infused Roast Turkey
Elevate your holiday feast with this Savory Herb-Infused Roast Turkey, a perfect blend of classic flavors and innovative techniques. After experimenting with various recipes, I’ve crafted this unique version that combines the best elements to ensure a succulent, flavorful turkey. The use of fresh herbs along with the secret step of pouring scalding water over the turkey guarantees that the skin crisps up beautifully while locking in the natural juices. It's sure to be the star of your table and a memorable centerpiece for gatherings that serve up to 12 people.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
whole turkey
1 (A 12 lb bird, thoroughly thawed)
chicken broth
1 (14-ounce) can (For the roasting pan)
ground sage
1/2 tablespoon (Mixed with other herbs)
rosemary
1/2 tablespoon (Mixed with other herbs)
basil
1/2 tablespoon (Mixed with other herbs)
thyme
1/2 tablespoon (Mixed with other herbs)
marjoram
1/2 tablespoon (Mixed with other herbs)
salt
1 teaspoon (For seasoning)
pepper
1 teaspoon (For seasoning)
canola oil
2-3 tablespoons (Mixed with the spices)
scalding water
as needed (For pouring over the turkey)
Instructions
1
Thoroughly thaw the turkey before starting any of these steps.
2
In a mixing bowl, combine ground sage, rosemary, basil, thyme, marjoram, salt, and pepper. Drizzle in 2-3 tablespoons of canola oil and mix well to create a herb-infused paste.
3
Remove the neck and giblets from the turkey cavities and set them aside for your preferred use or discard.
4
Rinse the turkey inside and out with cold water, and leave it in the sink for the next steps.
5
With the breast side facing down, gently lift the skin near the rear of the turkey. Use a knife to carefully cut away the membranes that connect the skin to the meat, ensuring the skin remains attached at the sides.
6
Flip the turkey and repeat the process on the other side to create pockets of space under the skin.
7
Return the turkey to its breast side up position. Take a small amount of the herb mixture, rub it evenly under the skin over the breast meat, ensuring a thin layer covers all areas.
8
Flip the turkey again to apply the mixture to the other side and reserve a portion for the legs and wings.
9
Boil a kettle of scalding hot water.
10
Use toothpicks to secure the skin at the openings of the turkey after rubbing in the herb mixture. This ensures the skin stays tight during cooking.
11
Carefully pour the scalding water over the entire turkey to shrink the skin tightly against the meat, sealing in the natural juices.
12
Remove the toothpicks and generously season the inside of the turkey cavity with salt and pepper.
13
Rub any remaining herb mixture over the legs, wings, and all exposed surfaces of the turkey.
14
Preheat your oven to 350°F (175°C).
15
Insert a pop-up turkey timer into the breast if the turkey does not already have one.
16
In a roasting pan, pour the can of chicken broth into the bottom. Place the turkey breast side down and cover loosely with aluminum foil.
17
A 12-pound turkey typically takes about 4 hours to cook: For the first 3 hours, keep the foil on, then carefully uncover, baste with the broth, and flip the turkey to breast side up for the final hour of cooking. The turkey is fully cooked when the pop-up timer activates.
18
Remember: The broth and spices at the bottom of the roasting pan can be used to create a rich, flavorful gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this Savory Herb-Infused Roast Turkey unique?
This recipe uses a unique technique of pouring scalding water over the turkey to shrink the skin tightly against the meat, which helps crisp the skin and seal in juices.
How many people does this turkey recipe serve?
This recipe is designed to serve up to 12 people.
What is the recommended weight for the turkey?
The recipe specifies a 12-pound whole turkey.
What herbs are used in the herb-infused paste?
The herb paste consists of ground sage, rosemary, basil, thyme, and marjoram mixed with canola oil.
How do I prepare the herb-infused paste?
Combine 1/2 tablespoon each of sage, rosemary, basil, thyme, and marjoram with 1 teaspoon each of salt and pepper, then drizzle in 2-3 tablespoons of canola oil.
Is it necessary to thaw the turkey before starting?
Yes, you must thoroughly thaw the turkey before starting any of the preparation steps.
What should I do with the turkey neck and giblets?
Remove them from the turkey cavities and either discard them or set them aside for other uses like stock.
Should the turkey be rinsed?
Yes, the instructions recommend rinsing the turkey inside and out with cold water before proceeding with the seasoning.
How do I apply the herbs under the turkey skin?
Gently lift the skin and cut away the membranes to create pockets, then rub the herb mixture evenly over the breast meat under the skin.
Why are toothpicks used in this recipe?
Toothpicks are used to secure the skin at the openings after applying the herbs, ensuring the skin stays tight while pouring scalding water.
What is the purpose of the scalding water step?
The scalding water shrinks the skin tightly against the meat, which helps lock in natural juices during the roasting process.
When should I season the inside of the turkey cavity?
Season the inside of the cavity generously with salt and pepper after the scalding water has been poured over the bird.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What goes into the roasting pan besides the turkey?
A 14-ounce can of chicken broth is poured into the bottom of the roasting pan.
How should the turkey be positioned in the pan initially?
The turkey should be placed breast side down for the first three hours of roasting.
Should the turkey be covered during roasting?
Yes, cover the turkey loosely with aluminum foil for the first 3 hours of cooking.
When do I flip the turkey to breast side up?
Flip the turkey to breast side up for the final hour of roasting.
When do I baste the turkey?
Baste the turkey with the pan broth when you uncover it and flip it to breast side up.
How long is the total cooking time for a 12-pound turkey?
It typically takes about 4 hours in total at 350 degrees Fahrenheit.
How do I know when the turkey is fully cooked?
The turkey is ready when the pop-up turkey timer in the breast activates.
Can I use the pan drippings for gravy?
Yes, the broth and spices collected at the bottom of the roasting pan are perfect for making a rich gravy.
What type of oil is recommended for the herb mixture?
The recipe specifically calls for canola oil.
How much sage is used in the recipe?
The recipe uses 1/2 tablespoon of ground sage.
How much rosemary is required?
You will need 1/2 tablespoon of rosemary for the herb seasoning.
How much basil is included in the herb blend?
The recipe requires 1/2 tablespoon of basil.
How much thyme is used?
The recipe calls for 1/2 tablespoon of thyme.
How much marjoram is needed?
The recipe includes 1/2 tablespoon of marjoram.
What occasion is this turkey best suited for?
It is an ideal centerpiece for holiday feasts, Thanksgiving, and large family dinner parties.
What kind of flavor profile does this turkey have?
It features a savory, herb-infused flavor with aromatic notes of sage and rosemary.
What is the preparation for the scalding water?
You should boil a kettle of scalding hot water and pour it over the entire turkey before it goes into the oven.