Want to try a different method for roasting your Thanksgiving turkey this year? Give Sherry’s method a try! Fresh herbs, and juiciness sealed in with olive oil, you, your family, and friends are sure to love it!
What you’ll need:
1 Whole turkey (8 – 28 lbs.)
1 large onion, peeled and quartered
3 stalks celery, cut into 1” chunks
Olive oil for rubbing on turkey (approximately 1/2 – 1 cup, depending on size of turkey)
1/4 cup each chopped fresh parsley, rosemary and sage
Salt and pepper to taste
Preheat oven to 450 degrees.
Place turkey, breast side up, on rack in roasting pan. Place onion and celery inside of cavity, and tuck wings under back of turkey.
Rub entire turkey generously with olive oil, sprinkle with salt and pepper.
Combine fresh herbs in a small bowl; gently pat onto turkey until entire surface is covered.
Cover turkey loosely with a “tent” of aluminum foil.
Roast for 15 minutes. Reduce oven to 350 degrees; roast until breast temperature reaches 165 degrees (see below for approximate roasting times), removing foil tent approximately 15 minutes before turkey is done.
Let rest 20 minutes before carving.
Approximate roasting times in a 350 degree oven:
8-12 lbs.: 2-1/2 to 3-3/4 hours
12-16 lbs.: 3-3/4 to 5 hours
16-20 lbs.: 5 to 6 hours
20-24 lbs.: 6 to 7-1/4 hours
24-28 lbs.: 7-1/4 to 8-1/2 hours