Juicy Herb Roasted Turkey and Happy Thanksgiving!

Finally, here is the bird. I shouldn’t say finally because the gravy is still to come. What I mean is here is my turkey, seasoned with my herbs and garlic butter and stuffed with my rice, cranberries, apples, bacon and herbs stuffing.

It’s not rocket science. You chop some onions, carrots and celery and make a bed (or should I say a nest?), in an oven bag, and place it in a roasting pan. Then put the butter medallions between the skin and the meat of the turkey, and inside the cavity. Then stuff it, secure it and place it in the oven bag.
Before you tie the bag, put 2 or 3 more butter medallions on top of the breast and then to the oven! We don't even season with salt because the butter is salty enough. The only consideration is the cooking time: 3.5 to 4.5 hours for an 8 to 12 pound turkey; 4.5 to 5.5 hours for a 12 to 16 pound and 5.5 to 6.5 hours for a 16 to 20 pound.
The only consideration is the cooking time: 3.5 to 4.5 hours for an 8 to 12 pound turkey; 4.5 to 5.5 hours for a 12 to 16 pound and 5.5 to 6.5 hours for a 16 to 20 pound.
Herb Roasted Turkey | Ingredients for a 10 pounds turkey
1-10 pound turkey, unfrozen, washed and dried with paper towels
½ a recipe of the Wild and Basmati Rice Turkey Stuffing with Cranberries, Apples, Bacon and Herbs
½ a recipe of herbs and garlic butter, in a log and sliced into 1/8 inch medallions
½  onion chopped
1 carrot chopped
3 celery stalks chopped

Preheat the oven to 325°F. Put an oven bag on a roasting pan. Place the onions, carrots and celery on the bottom of the bag. Put the butter medallions between the turkey skin and meet, and then in the cavity. Stuff the cavity with the rice mixture. Secure the turkey and place it inside the bag. Place some more butter on the breast. Tie the bag and roast the turkey, inside the bag, for 4.5 hours. Wait at least half hour to place the turkey on the serving plate. Reserve the drippings for the gravy.
To print the recipe click here.
To print the recipe of the Rice Turkey Stuffing, click here.
To print the recipe of the Herbs and Garlic Butter, click here.

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