Roast Turkey With Sage and Thyme

KittyKitty's Note:

Happy Thanksgiving!

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Serves: 12

Yield: 1.0 14 lb. ...

• 1 (14 lb) frozen whole turkey, thawed (can use fresh turkey)
• 1/4 cup butter, softened and divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh sage leaf
• 4 fresh thyme sprigs
• 1 pears or 1 apple, halved
• 2 celery ribs, halved
• 1 large onion, halved
• 2 garlic cloves, peeled

Garnish

• flat leaf parsley or pecans or seckle pears or Muscadine grapes or fresh sage leaves or fresh thyme sprig

Directions:

1. Remove and discard giblets and neck from turkey. Rinse turkey with cold water, and pat dry with paper towels.
2. Loosen skin from turkey breast without totally detaching skin( sort of make a pocket). Stir together 2 tablespoons, butter, salt and pepper. Rub butter mixture evenly over turkey breast under skin. Carefully place sage leaves and thyme sprigs evenly on each side of breat under skin. Replace skin.
3. Place pear halves, celery, onion, and garlic inside cavity. Place turkey breast side up, on a lightly greased wire rack in an aluminum foil lined shallow roasting pan. Rub entire turkey evenly with remaining 2 tablespoons butter.
4. Bake at 325F for 2 hours and 45 minutes to 3 hours and 30 minutes or until a meat thermometer inserted in thigh reads 180°F Basting turkey every 30 minutes with pan drippings. (Prevent overcooking by checking for doneness after 2 hours)Remove turkey from roasting pan, and let sand 20 minutes before slicing. Garnish.

Reviews

[canalgirl:)]

Great results. My turkey (14lbs) was done in under 4 hours! thanks for the recipe

[Kay Demonbren]

This recipe looked too good to pass up, even though I was looking for something for just drumsticks. I didn't change any of amounts of the other ingredients, I just placed the vegetables (and fruit) in the baking dish around the drumsticks. I didn't have any fresh thyme, so I used dried. I did have the fresh sage, and the flavor really shines through here. The meat was juicy, but I can see where a whole bird would have been batter here, to allow the flavors to infuse the turkey through the cavity.

[Chef #441506]

Moist meat! love it! I tried to go as low fat as possible. So I didn't use any butter and it browned just fine. I would have basted it if I had the time. Maybe next time. :)