Need a Recipe for Rosemary-Herb Roasted Turkey?

[pamperedharriet]

I don't have the Turkey Basics Cards and was looking for the recipe for Rosemary-Herb Roasted Turkey. Can someone post it or direct me to where I can get it? I cannot get it on CC. TIA!

 

[jenniferlynne]

I'm getting ready to leave for Church, but I do have this recipe. If no one has posted it by the time I come back, I will post it for you!

 

[pamperedharriet]

Thanks so much--you're a peach!

 

[jenniferlynne]

Here it is Harriet. Sorry it took me so long to get it posted!


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

 

[tlennhoff]

I've updated the turkey booklet with this recipe. You can find the updated files http://www.chefsuccess.com/showpost.php?p=89231&postcount=23 .

 

[pamperedharriet]

Thanks, Jennifer and Tasha for helping me out! I truly appreciate it!