Rustic Herb Turkey

Turkey day is fast approaching and I'm fired up because a) we LOVE turkey and, b) I discovered a few years ago that roasting a turkey is so incredibly easy. Now we make it about five times a year.

It all started a few years ago - back when I skipped through life without a turkey care in the world because MOMs always cook the turkey. And then (needle scratches across record), I woke up one morning and thought, "OMG! I'm the mom! Me! I have to make the turkey this year!" The moment was both sobering and panic-inducing. And then, I made the turkey. And it was good. And the world kept a-spinnin'. So here are my best do's and don'ts ... yays and nays ... OMGs and fails when it comes to all things turkey:

OMG: Buy a fresh, not frozen turkey. It's so much easier when you don't have to make time in your life, or room in your fridge, to thaw what must have been an ostrich-sized bird.

Fail: Underestimating the time it takes to thaw a turkey - three to four days (days!) in the fridge for a 14-pound turkey.

OMG: Use a roasting bag! It's super cheap insurance for a tender, juicy turkey.

Fail: Not investing in an instant-read thermometer. Seriously - they are less than $20 and you will never, ever have to worry that meat of any kind is under- or over-cooked again. Totally awesome!

OMG: Make our Rustic Herb Turkey! Three ingredients and BOOM - best turkey EVAH!


Rustic Herb Turkey

Ingredients

Directions

  1. Preheat oven to 350°F. Shake flour in oven bag. Place oven bag inside a large roasting pan.
  2. Liberally brush outside of turkey with Roasted Garlic Inflused Oil. Sprinkle outside and inside of turkey with Rustic Herb Seasoning.
  3. Place turkey inside bag; close bag with tie. Cut 6 (½-inch) slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
  4. Place pan in oven. Roast 1½-2 hours or until internal temperature of turkey reaches 165°F on an instant-read food thermometer. Remove from oven, let stand 15-20 minutes. Carefully remove bag.

Makes 10-12 servings.

Note: If stuffing turkey, increase roasting time by 30 minutes or until the internal temperature of stuffing reaches 165°F on an instant-read food thermometer.

Tips and Hints

  • Don't wash the turkey! The USDA says that washing turkey (or poultry of any kind) prior to cooking just splashes bacteria all over your kitchen.
  • Don't stuff the turkey. Instead, bake your stuffing in a separate dish alongside the turkey. Stuffed turkeys take eons to bake because the center of that stuffing needs to hit 165° ... and by that time, your turkey will be jerky.
  • Use the leftover turkey to make Corn, Black Bean Turkey Enchiladas!


Rated 5 out of 5 by from Best Turkey Ever! This is the way I always make my turkey. We've had it for the last two Thanksgivings and I also make roasted turkey breasts throughout the winter this way for a great Sunday dinner. Who says making a Turkey is hard? NOT this way!!!
Date published: 2014-11-06
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