More Great Recipes: Thanksgiving


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Why I Love This Recipe

This recipe is an oldie from Bon Appetit. I have used it every year for the last 7 years or so and everyone raves about it!

Ingredients You'll Need

3 Tbsp. Chopped fresh Rosemary or 1 ½ Tbsp dried
3 Tbsp chopped fresh Thyme or 1 ½ tsp dried
3 Tbsp chopped fresh Tarragon or 1 ½ tsp dried
1 Tbsp ground pepper
2 tsp salt
1 20-21 lb Turkey, neck & giblets reserved
2 Tbsp Vegetable oil
6 Tbsp melted butter
4 Cups canned chicken broth


Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels & place on rack set in large roasting pan. If stuffing turkey, spoon stuffing into turkey cavity. Tie legs loosely together to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand 1 hour at room temp before roasting.)

Position rack in lowest third of oven & preheat to 425. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven & cover breast with foil. Reduce oven temp to 350. Return turkey to oven; roast unstuffed turkey for 1 hour or stuffed turkey for 1 ½ hours. Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into the thickest part of the thigh registers 180 or until juices run clear when pierced. Baste occasionally with pan juices, about 2 hours longer. Transfer turkey to platter. Let stand 30 minutes. Reserve liquid for gravy.

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