|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 (14-pound) turkey
- 3 to 4 tablespoons mixed chopped herbs (such as chives, dill, tarragon, rosemary, thyme, and marjoram with sprigs saved)
- 3 to 4 tablespoons extra-virgin olive oil
- Optional: Salt and pepper, to taste
- 1 orange (cut into 2-inch pieces)
- 1 apple (cut into 2-inch pieces)
- 1 onion (quartered)
Gather the ingredients and preheat the oven to 450 F.
Rinse the turkey inside and out and 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 the orange, apple, onion chunks, and herb sprigs in the stuffing cavity.
Cover wing tips with small pieces of foil.
Roast the turkey in 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.
Serve and enjoy!