Roast Turkey
Yes, it's a whole turkey. And yes, you can do it!
It may sound like a huge undertaking, but roasting a turkey can actually be quite simple.
This salt rub is a brilliant shade of green that looks great and makes your turkey taste even better.
Impress your guests and even yourself with this easy recipe!
Ingredients 1 16-pound turkey, thawed if frozen
Salt Rub
½ bunch fresh thyme
½ bunch fresh parsley
2 bay leaves
3 cups kosher salt
Turkey
½ bunch fresh parsley
½ bunch fresh thyme
2 heads garlic, ends cut off
Black pepper
Preparation 1. Remove neck and giblets from turkey and save for making gravy
2. For the salt rub: in the bowl of large food processor, combine herbs (with stems and salt). Blend well, until salt is green and herbs are finely chopped. Place turkey in a large roasting pan and generously cover entire bird, including cavity, with salt mixture.
3. Let turkey sit in refrigerator for 4 hours. After 4 hours, remove green salt, rinse turkey well with water, and pat dry completely with paper towels.
4. Preheat oven to 350 degrees.
5. While oven is heating, stuff cavity of turkey with parsley, thyme, and garlic. Season outside of bird with pepper.
6. Place turkey in a large roasting pan with a rack, and roast for 2 ½ hours or until the juices run clear when turkey is cut between thigh and breast.
7. Remove turkey from oven and allow it to rest for 20 minutes, covered with aluminum foil, before carving.
Serves 12 (makes one 16-pound turkey)
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Find more Katie Brown recipes!
Read Katie's GUIDEPOSTS story, My Perfectly Imperfect Thanksgiving.
This recipe is from Katie Brown Celebrates: Simple and Spectacular Parties All Year Round. Copyright 2008 by Katie Brown. Published by Little, Brown and Company and reprinted here with permission.
Check out more from Katie at katiebrown.com!
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Comments
The 2nd ingredient of the
The 2nd ingredient of the salt rub is missing. It says "1/2 bunch", but doesn't say of what. Is it parsley as in the next section of the recipe?
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