|Nutritional Guidelines (per serving)|
This turkey is roasted with a mixture of herbs and olive oil under the skin and all over the bird. Use small amounts of dried herbs along with the fresh herbs for more flavor. The pictured roast turkey was made with a combination of fresh dill, rosemary, and chives, along with about 1/2 teaspoon each of dried leaf marjoram and thyme. A Cajun seasoning rub would be delicious as well.
- 1 turkey (about 14 pounds)
- 3 to 4 tablespoons mixed chopped herbs, such as chives, dill, tarragon, rosemary, thyme, and marjoram (plus sprigs)
- 3 to 4 tablespoons extra-virgin olive oil
- Salt and pepper to taste (optional)
- 1 orange (cut into 2-inch pieces)
- 1 apple (cut into 2-inch pieces)
- 1 onion (quartered)
- Sprigs of fresh herbs
Heat the oven to 450 F.
Rinse the turkey inside and out; pat dry. Combine the chopped herbs with olive oil. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub the remaining mixture all over the bird. Sprinkle lightly with salt and pepper.
Put orange, apple, onion chunks, and herb sprigs in the stuffing cavity.
Cover wing tips with small pieces of foil.
Roast the turkey in the preheated 450 F oven for 10 minutes.
Tent a sheet of foil loosely over the top of the turkey and reduce heat to 325 F. Continue roasting for about 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers at least 165 F.