Herbed Turkey
- SERVES
- 12
- COOK TIME
- 3 Hr
I think you'll agree this is the juiciest bird you've ever tasted. We've used a roasting bag to lock in moisture. But its biggest advantage? Minimal cleanup -- now that's something to cluck about!
What You'll Need
- 1 (12-pound) turkey
- 2 tablespoon dried parsley flakes
- 1 tablespoon dried sage
- 1 1/2 teaspoon salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried savory
- 1/2 teaspoon dried rosemary
- 1 tablespoon all-purpose flour
- 1 large oven cooking bag
What to Do
-
Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for another use. Rinse turkey with cold water; pat dry with paper towels.
-
Place parsley, sage, salt, marjoram, thyme, savory, and rosemary in a blender jar and process 30 seconds. Sprinkle cavity and outside of turkey with herb mixture. Tie ends of turkey legs to tail with cord. Lift wingtips up and over back, and tuck under turkey.
-
Shake flour in a large oven cooking bag; place in a large roasting pan at least 2 inches deep. Carefully place turkey in bag; seal. Make 6 (1/2-inch) slits in top of bag, following package directions. Insert a meat thermometer through bag into meaty part of turkey thigh, making sure thermometer does not touch bone. Bake 3 hours or until thermometer registers 180 degrees.
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Remove turkey from oven; carefully cut a large slit in top of bag and remove turkey. Let turkey stand 20 minutes before slicing and serving.