Savory Roast Turkey
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- (12 to 14 lb.) fresh or frozen whole turkey, thawed
- 1 or 2 Tbsp
- accent flavor enhancer
- 1/2 tsp
- 1/4 tsp
- 1/4 c
- margarine, melted
- 1 Tbsp
- chopped fresh sage, or 1 teaspoon dried sage leaves
- 1 Tbsp
- chopped fresh thyme, or 1 teaspoon dried thyme leaves
1Heat oven to 325 F. Remove giblets and neck from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Place turkey, breast side up, on rack in shallow roasting pan.
2In small bowl, combine flavor enhancer, salt and pepper. Rub spice mixture on outside of turkey and inside cavity. If desired, fill with your favorite stuffing.
3Combine margarine, sage and thyme; brush half of mixture over turkey. Cover turkey with loose tent of foil.
4Bake at 325 F. for 15 minutes per pound (20 minutes per pound if stuffed), about 3 to 4 hours or until meat thermometer inserted into thickest part of thigh registers 180 to 185 F.
5To brown turkey, remove foil for last hour of baking. Baste turkey with remaining margarine mixture. Juices should run clear when thigh is pierced with a fork and leg joint should move easily. Let turkey stand 15 minutes before carving.