Chiarello's Herb Roasted Turkey4 Reviews
- Prep: 15 min
- Ready In: 2 hr 45 min
“Rosemary, thyme, sage, and oregano--fresh herbs bring out the rich flavors of roasted turkey and vegetables served with lots of gravy.” - by Progresso®
Original recipe yields 12 servings
- Heat oven to 375 degrees F.
- Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
- Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
- While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
- Carve turkey as desired, and serve with gravy.
Amount Per Serving (12 total)
- 853 cal
- 46.4 g
- 9.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This was the first year I cooked a turkey - and this was a *huge* hit! I forgot to use oregano (going from memory); used butter instead of olive oil, and did not use broth in the roasting pan. it was ..." See morestill super moist and flavorful. We looked forward to leftovers for days!"
"I followed the recipe exact, only stopping at the gravy directions because I made my own gravy. I used dried seasonings only because that's all I had so I adjusted the recipe to reflect that. (Thank g..." See moreoodness for Google!) I also used my own chicken stock. This was a cinch and produced a moist, very flavorful turkey!"
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