"Place turkey on a rack, set in a large roasting pan. Pour one cup of broth into the bottom of the roasting pan. Tuck wing tips under the turkey. Place turkey in oven, breast side up and roast for 20 minutes. Reduce oven temperature to 350° F. Turn turkey breast side down and roast for 30 minutes. Pour 3 cups of broth over the turkey and roast for another 30 minutes."
"2 tsp Fresh Thyme, Minced (Plus 15 sprigs) 2 tsp Fresh Tarragon, Minced (Plus 5 sprigs) 2 tsp Fresh Rosemary, Minced (Plus 5 sprigs) 2 tsp Fresh Parsley, Minced (Plus 15 sprigs) 2 tsp Fresh Sage, Minced (Plus 5 sprigs) 12 cloves Fresh Garlic Salt Pepper 2 tbsp Lemon Zest, Minced Meat & Dairy 1 Whole Turkey ¾ cup Butter (room temp) 4 cups Chicken or Turkey Broth 4 tbsp Flour"
An herb butter blend of minced thyme, tarragon, rosemary, parsley, and sage combined with garlic and lemon zest is placed under the breast skin and rubbed over the exterior to deeply flavor the meat. Three cloves of garlic are pressed into each thigh and herb sprigs with plain butter and lemon zest are placed in the cavity for aromatics. The turkey begins roasting at 450° F, then the oven reduces to 350° F while the bird is turned and basted. Broth is added in stages to maintain moisture and create pan juices for a rich gravy. Roast time varies with turkey size and should follow the specified timing and basting steps.
Read at Alternative Medicine Magazine
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