Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2-inch water into pan and cover with lid. Place pan in a 350°F oven for 1-1/2 to 2 hours or until meat thermometer registers 185°F. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Drain liquid into a pot and return turkey to a warm oven until ready to carve (after standing 15 minutes).
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