September 17, 2006
1 (8 to 12 pound) turkey (frozen is fine...but hey, defrost in time)
2 tbs Rosemary (dried)
2 tbs Thyme (dried)
2 tbs Parsley (dried)
2+ tbs Kosher salt
2 tsp Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 medium vidalia or yellow onion, quartered (plus one optional onion for the bottom of the pan - see step 2)
1 head garlic, halved crosswise
6 tablespoons unsalted (3/4 stick) melted butter
1. Preheat the oven to 350 degrees F.
2. Take the giblets and neck outof the turkey. Wash the turkey and remove any excess fat. Place the turkey in a large roasting pan.
NOTE: Over the weekend, I added one thinly sliced onion on the bottom of the pan and a cup of hot water. This made a very nice gravy. Thanks mom...
3. Using half the kosher salt and pepper, put the mixture on the inside of the turkey cavity. Then stuff with fresh thyme, lemon (halved), onion (quartered), and the garlic (halved).
4. Brush the outside of the turkey with melted butter.
5. Mix the dried rosemary, thyme, parsley and remaining salt and pepper and spread over the turkey (it will stick to where the butter is). Depending on the size of the turkey, you might need more more or less spice mixture.
6. Roast the turkey (using the directions on the package). For a ten pound turkey, it cooked in around 3 hours. Baste the turkey from time to time with pan juices.
7. Remove the turkey when the indicator pops. Cover with foil and let it rest for 20-30 minutes.
Posted by cseeman at September 17, 2006 11:13 AM