Need a Recipe for Rosemary-Herb Roasted Turkey?
- Thread starter pamperedharriet
- Start date
-
- Tags
- turkey
Click For Summary
Discussion Overview
This thread centers around a request for the recipe for Rosemary-Herb Roasted Turkey, with participants sharing the recipe and expressing gratitude for assistance. There is a collaborative effort to provide the requested information and support one another.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses a need for the Rosemary-Herb Roasted Turkey recipe and mentions difficulty accessing it.
- Another participant indicates they have the recipe and will share it after returning from Church.
- A participant shares the complete recipe for Rosemary-Herb Roasted Turkey, detailing the ingredients and preparation steps.
- One participant notes they have updated the turkey booklet to include the recipe and provides a link to the updated files.
- Another participant expresses gratitude to those who helped in providing the recipe.
Areas of Agreement / Disagreement
No clear consensus emerges, as the discussion primarily involves sharing information and expressing appreciation rather than debating differing viewpoints.
Contextual Notes
The thread reflects a community-oriented approach to sharing recipes and supporting fellow participants in their cooking endeavors.
Who May Find This Useful
Participants looking for turkey recipes or those interested in community-shared cooking experiences may find this thread beneficial.
- 1,995
Rosemary-Herb Roasted Turkey
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Pantry Rosemary Herb Seasoning Mix
1. Preheat oven to 325. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
2. Brush skin with oil using Pastry Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Pocket Thermometer registers 180 degrees in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done).
3. Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey as directed
- 3,418
Frequently Asked Questions
What ingredients do I need for Rosemary-Herb Roasted Turkey?
To make Rosemary-Herb Roasted Turkey, you will need a whole turkey, fresh rosemary, fresh thyme, garlic, olive oil, salt, pepper, and lemon. You may also want to include onion and carrots for added flavor in the roasting pan.
How long should I roast the turkey?
The general rule of thumb is to roast the turkey for about 13-15 minutes per pound at 325°F (163°C). A 12-pound turkey, for example, would take approximately 2.5 to 3 hours. Always use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I prepare the turkey ahead of time?
Yes, you can prepare the turkey ahead of time by seasoning it and letting it marinate in the refrigerator for several hours or overnight. This allows the flavors to penetrate the meat more deeply. Just be sure to bring it to room temperature before roasting.
What should I serve with Rosemary-Herb Roasted Turkey?
Rosemary-Herb Roasted Turkey pairs well with traditional sides such as mashed potatoes, stuffing, cranberry sauce, green beans, and gravy. You can also serve it with roasted vegetables or a fresh salad for a lighter option.
How do I store leftovers from the roasted turkey?
Leftover turkey should be stored in an airtight container in the refrigerator. It can last for about 3-4 days. For longer storage, you can freeze the turkey in freezer-safe bags or containers, where it will keep for up to 3 months.
Similar Pampered Chef Threads
- magentablue Recipes and Tips
- sandilou Recipes and Tips
- MissChef Recipes and Tips
- k1tchng0ddess Recipes and Tips
- babywings76 Recipes and Tips
- pamperedalf Recipes and Tips
- babywings76 Recipes and Tips
- pamperedharriet Recipes and Tips
- DebinIA Recipes and Tips
- 4kids4me Recipes and Tips