Holiday Feature


Herb Seasoned Roast Turkey


Set your oven to 350 degrees F., allowing it to come to full temperature while you prepare the bird and the seasoning rub.

Herb Seasoning Rub:
  • 1 tablespoon poultry seasoning
  • 3 tablespoons corn (or vegetable) oil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried rosemary
  • 3 cloves peeled garlic
  • 1 teaspoon salt
  • black pepper, generous grating
  • 2 bay leaves
  • 1 turkey: 12 -13 pounds
Make the Herb Seasoning Rub:
Combine all ingredients in the mixing cup of a hand blender and blend thoroughly. (Or, chop ingredients finely by hand and mix together with the oil.) Set aside.
Preparing the Turkey:
Prepare the turkey by removing the wire that holds the legs in place. Take out the neck and giblets and set aside. Remove any fatty deposits around the body cavity and excess skin around the neck cavity.

Rinse the turkey, neck and giblets thoroughly in cool water, running your hands over each piece as you rinse them. Dry the turkey and parts thoroughly. Fold the wings under the bird with the tips resting against the back.

Line the roasting pan with heavy foil. Place the rack inside. Set the bird breast side down on the rack. Rub some of the seasoning rub into the back and sides of the turkey. Flip the bird over and continue with the remaining rub on the top and all interiors of the bird.

Roasting the Turkey:
Place the bird in the 350 degree oven. Start the timer for 2-1/2 hours. The bird is done when a meat thermometer registers 175 to 180 degrees at the thigh. If you don't have a thermometer, then the juices should run clear when you prick the bird between the thigh and body. Let the bird rest 20 minutes before carving. If you discover the breast is done and the dark meat is undercooked, then simply use your microwave to finish cooking any underdone pieces.
Thanksgiving No-Brainer

Thanksgiving at The Global Gourmet

The Global Gourmet's Perfect Turkey Handbook
Using a Meat Thermometer

Symon 5x5


This page modified November 2006

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