Juicy Herb-Roasted Turkey with Olive Oil
- 18 servings servings
- Total Time
- Prep: 20 min. Bake: 3 hours + standing
- 8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
- 1/2 cup Macellum Extra Virgin Olive Oil, divided
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 turkey (14 to 16 pounds)
- 4 medium onions
- 5 celery ribs
- 5 medium carrots
- 3 medium parsnips
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks.
- Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil.
- Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
- Using a 3 3/4-in. pumpkin cookie cutter and a 3/4-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o'-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
Nutrition per serving
- 8 ounces cooked turkey: 466 calories, 25g fat (6g saturated fat), 191mg cholesterol, 266mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 56g protein.
Credit: Taste of Home