Christina Tarkoff Oil Paintings

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The BEST EVER Turkey Recipe

Roast Turkey with Herb Rub

3 tablespoons chopped fresh rosemary or 1.5 tablespoons dried
3 tablespoons chopped fresh thyme or 1.5 teaspoons dried
3 tablespoons chopped fresh tarragon or 1.5 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20-21 pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil

6 tablespoons butter, melted
4 cups canned chicken broth

Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan.
(Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

Position rack in lowest third of oven and preheat to 425 degree F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350 degree F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes.) Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180 degree F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter, tent with foil. Let stand 30 minutes. Reserve liguid in pan for gravy.

Good Luck! Happy Thanksgiving!