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Mom's Classic Herb Roasted Turkey

Updated June 14, 2018
Moms Classic Herb Roasted Turkey
Mom's Classic Herb Roasted Turkey
This image courtesy of recipelion.com

You'll never want to prepare turkey any other way after you try this recipe. Mom's Classic Herb Roasted Turkey is a delightful twist on a traditional dish. The spices and flavors roasted into this turkey make it a juicy and delicious main course for any meal. Turkey is not a dinner that you prepare very often, but when you do you want to do it right. This recipe is very easy to follow, and the end result is an absolutely magnificent turkey that will impress everyone at the dinner table.



If you want your holiday to be flawless, you'll need our Gluten Free Thanksgiving Survival Guide!





 

Cooking Time2 hr

Ingredients

  • 1 (6 to 7 pound) whole bone-in turkey breast
  • 1 tablespoon fresh rosemary, chopped; plus 2 sprigs rosemary
  • 1/2 teaspoon dried thyme, or 1 teaspoon fresh
  • 1/2 teaspoon dried basil, or 1 teaspoon fresh
  • 1 teaspoon paprika
  • 1 tablespoon ground mustard (optional)
  • 1 whole lemon, juiced
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1/2 onion, finely chopped
  • 1 tablespoon (or more) kosher salt
  • Freshly ground black pepper, to taste
  • 1 cup chicken broth or white wine

Instructions

  1. Preheat oven to 325 degrees F.

  2. In a mixing bowl, combine onion, garlic, 1 tablespoon chopped fresh rosemary, thyme, basil, lemon juice, paprika, olive oil, salt and pepper. Mix to create a paste-like consistency.

  3. Pull the skin of the turkey up and rub the mixture on the meat, reserving a small amount to rub on the outside of the turkey. Rub remaining herb mixture on the outside of the turkey.

  4. Place the turkey in the roasting pan and pour in your white wine or chicken broth. Place the remaining 2 fresh rosemary sprigs in the pan.

  5. Roast for 1.5 to 2.5 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the breast.

  6. Loosely cover turkey with aluminum foil and let cool 15 minutes before carving.

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