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Remove giblets and neck from turkey, reserve for gravy. Rinse
turkey with cold running water and drain well. Blot dry with paper
towels.
  
Gently loosen skin from the turkey breast without totally detaching
skin and carefully place fresh herbs under the skin. Replace skin.
(photo below shows lifting skin). Stuff turkey of desired.
Place turkey, breast side up, on a rack in a large shallow (about
2 1/2" deep) roasting pan. Coat turkey lightly with oil and sprinkle
inside and out with salt, pepper and poultry seasoning. Insert an
oven safe meat thermometer into the thickest part of the thigh,
being careful the pointed end of the thermometer does not touch
the bone. Pour poultry stock into bottom of pan.
Roast turkey in a pre-heated, 325° F. oven. To determine
the approximate amount of time needed for cooking, click
here for our Turkey Roasting Chart. Loosely cover with aluminum
foil to prevent over browning, remove foil during last hour and
a half of cooking time. Continue to roast until thermometer registers
180 degrees F in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes
before carving. Use juices
to make pan gravy (follow link for directions)
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