Baked Turkey with Herbs
Description
Juicy, flavorful turkey is perfect for a festive table
Instructions
- 1
Step 1
1. Prepare the topping. Finely chop the rosemary and sage. Coarsely tear the bay leaf. Crush the peppercorns. In a bowl, mix together the salt, herbs, and crushed peppercorns. The topping can be prepared up to 1 week in advance, covered with a lid, and stored in the refrigerator. Add lemon zest just before using.
- 2
Step 2
2. Rinse the turkey inside and out, do not dry. Rub half of the seasoning mixture over the outside of the turkey, and use the remaining seasoning to rub inside the cavity. Place the turkey in a large bowl, cover tightly with a lid, and refrigerate for at least 24 hours or up to 48 hours. Preheat the oven to 220°C (425°F) with a rack positioned in the lower third. Rinse the turkey inside and out again, then thoroughly pat dry with paper towels. Coarsely chop the onion, celery, and lemon. Mix the onion, celery, lemon, and herbs together. Rub this mixture over and inside the turkey. Using kitchen twine, loosely tie the legs together. Place the turkey breast-side down on a roasting pan or in a baking dish. Brush with butter. Pour in the broth.
- 3
Step 3
3. Bake the turkey in the oven for 45 minutes. Remove the turkey from the oven and reduce the temperature to 160 degrees. Using paper towels, turn the turkey over so the breast side is facing up. Continue baking for 1.5 to 2 hours, until the thermometer reads 74-78 degrees. Remove the turkey from the oven, loosely cover with foil, and let it rest for 30 to 45 minutes before carving.