Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy

Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy
Photo by Randy Mayor

Ingredients

  • 6 sage sprigs, coarsely chopped
  • 2 cups water
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon salt, divided
  • 2 teaspoons chopped fresh sage
  • 1 tablespoon canola oil
  • 6 parsley sprigs, coarsely chopped
  • + 21 more ingredients
    • 6 marjoram sprigs, coarsely chopped
    • 1 teaspoon salt, divided
    • 3 cups Make-Ahead Gravy
    • 6 thyme sprigs, coarsely chopped
    • 6 parsley sprigs, coarsely chopped
    • 1 teaspoon freshly ground black pepper, divided
    • 1 cup water (optional)
    • 4 rosemary sprigs, coarsely chopped
    • 2 cups chopped onion (about 1 medium)
    • 6 marjoram sprigs, coarsely chopped
    • 1 (12-pound) fresh or frozen turkey, thawed
    • 2 cups chopped onion (about 1 medium)
    • 1 tablespoon canola oil
    • 2 cups water
    • 6 sage sprigs, coarsely chopped
    • 6 thyme sprigs, coarsely chopped
    • 2 teaspoons chopped fresh sage
    • 3 cups Make-Ahead Gravy
    • 1 cup water (optional)
    • 4 rosemary sprigs, coarsely chopped
    • 1 (12-pound) fresh or frozen turkey, thawed

Preheat oven to 325°. Remove and discard giblets and neck from turkey. Trim excess fat. Combine chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, chopped sage sprigs, marjoram, parsley, and rosemary in a small bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen ...

View full recipe at My Recipes

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