Delicious Roasted Turkey
Easy, tasty roasted turkey. Bonus: Gravy recipe!
Equipment
- turkey roasting pan
- basting brush
- medium-large mixing bowl
Ingredients
For the turkey
- 1 whole young turkey mine's was 9.5 lbs
- 4 whole potatoes peeled and cubed
- 1 whole lime juice
- 1 medium apple cut in 4
- 1 whole onion peeled and cut in 4
- 1 whole lemon cut in 4
- 3 strands rosemary fresh
- 3 strands thyme fresh
- 3 strands sage fresh
- 1 tsp chicken fajita seasoning
- 1 pack color seasoning
- 1 tsp complete seasoning
- salt to taste
- black pepper ground, to taste
- 1 tsp cumin ground
- 1/2 tsp Italian seasoning
- 1/2 tsp rosemary dry
- 3 tbsp sofrito (chopped/pureed onion, cilantro, green bell pepper, garlic)
- 1 cup water
- 1 cup vegetable stock
For the herb spread
- 1 stick butter about 1 cup, softened
- 1/2 tsp rosemary fresh, chopped
- 1/2 tsp thyme fresh, chopped
- 1/2 tsp sage fresh, chopped
- 4 whole garlic cloves fresh, finely chopped
- salt to taste
- black pepper to taste
For the gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/4 cup turkey drippings the juice from cooked roasted turkey
- 2 cups vegetable stock
- salt
- black pepper ground
Instructions
- Make sure your turkey is completely thawed before seasoning.
- Remove and toss giblets. Keep the turkey neck.
- Add juice of one lime to the turkey
- Add chopped fresh herbs, chicken fajita seasoning, color seasoning, complete seasoning, cumin, sofrito, salt, and black pepper to turkey.
- Using gloves, spread the seasoning all over the turkey. Make sure you cover the whole turkey with the seasoning.
- Add two small slits (about 1 inch long) to each side of the turkey breasts.
- Stuff the cut apple, lime, onion, and remaining fresh herbs in the turkey cavity.
- In a microwave safe container, melt butter stick.
- add chopped herbs, garlic, salt, and black pepper
- Using a basting brush, spread herb butter on turkey.
For the potatoes
- On a mixing bowl, add the peeled and cubed potatoes.
- Season the potatoes with color seasoning, complete seasoning, salt, Italian seasoning, dry rosemary, and black pepper.
- Add 1 cup of water and 1 cup of vegetable stock to roasting pan.
- Open the oven and remove aluminum foil from roasting pan.
- Add the seasoned potatoes in the roasting pan, around the turkey. Cover roasting pan with aluminum foil again.
- Continue roasting turkey until cooked (about 1.5 hours). If you have a food thermometer, the temperature of the turkey should be 180° fh when inserted in the thickest side of the turkey (breast).
For the gravy
- In a sauce pan, melt butter.
- Once butter is melted, add the flour to make a roux.
- add the vegetable stock and turkey drippings
- season with salt and pepper to your taste
- Cook for about a minute, or until the gravy thickens up and gets your desired consistency
Notes
Make sure you follow the thawing instructions in the back of the turkey you purchased. A good rule of thumb is one day in the fridge for every 5 pounds of turkey.
Bake at 325° fh