Description
Thanksgiving dreams come alive with this herb-infused roast turkey, delivering rich Mediterranean flavors that dance across your plate. Crisp rosemary, thyme, and garlic create a golden masterpiece you’ll savor alongside classic seasonal sides.
Ingredients
Scale
Main Ingredients:
- 1 (14-16 pounds or 6.35–7.26 kilograms) Mary’s Free Range or Organic Turkey
- 4 (32-ounce or 946 milliliters) containers organic vegetable broth
Seasonings and Aromatics:
- 1 cup Natural Grocers® Brand Bulk Real Salt
- ½ cup Natural Grocers Brand Bulk Organic Coconut Sugar
- 1 tablespoon Natural Grocers Brand Bulk Organic Black Peppercorns
- 1 ½ teaspoons Natural Grocers Brand Bulk Organic Whole Allspice
- 2 tablespoons Natural Grocers Brand Bulk Organic Crystalized Ginger, roughly chopped
- Natural Grocers Brand Organic Extra Virgin Olive Oil
Herbs and Vegetables:
- 1 medium organic onion, peeled and roughly chopped
- 1 medium organic lemon, quartered
- 1 small organic apple, roughly chopped
- 1 stalk organic celery, roughly chopped
- 4 medium sprigs organic rosemary
- 2–3 sprigs organic sage
Instructions
- Carefully thaw the frozen turkey in the refrigerator or a temperature-controlled cooler, ensuring a gradual defrosting process over two to three days.
- Craft a robust flavor base by simmering vegetable broth with aromatic spices including salt, sugar, peppercorns, allspice, and crystallized ginger until sugar completely dissolves.
- Allow the spice-infused broth to cool completely, then refrigerate until ready for use.
- Combine the cooled broth with additional vegetable broth and water, creating a comprehensive liquid brine solution.
- Submerge the turkey breast-side down in the prepared brine, using a large brining bag or food-safe bucket, and refrigerate for 8-16 hours to enhance moisture and flavor.
- Preheat the oven to an initial high temperature of 500°F, positioning the rack at the lowest level.
- Carefully extract the turkey from the brine, thoroughly rinse, and meticulously pat dry with clean paper towels.
- Massage the entire turkey surface with olive oil, ensuring complete and even coverage.
- Prepare a fragrant interior stuffing using fresh onion, lemon, apple, celery, rosemary, and sage, filling the turkey’s cavity completely.
- Position the turkey on a roasting rack, neatly tucking the wing tips underneath to promote even cooking.
- Roast at 500°F for precisely 30 minutes to create a crisp, golden exterior.
- Loosely tent the turkey with aluminum foil, reduce oven temperature to 350°F, and continue roasting for approximately 2-2.5 hours.
- Verify doneness by confirming the internal temperature reaches 161°F using a reliable meat thermometer.
- Remove the turkey from the oven, cover with foil, and allow a resting period of 20-30 minutes before carving to redistribute internal juices.
Notes
- Plan ahead by thawing the turkey slowly in the refrigerator for optimal food safety and texture, allowing two to three days for complete defrosting.
- Prepare the brine mixture in advance, ensuring it’s completely cooled before submerging the turkey to infuse maximum flavor and keep the meat incredibly juicy.
- Brine the turkey for 8-16 hours, which helps tenderize the meat and introduces delicious herb and spice notes throughout the entire bird.
- Pat the turkey completely dry before roasting to achieve a crispy, golden-brown skin that will impress your dinner guests.
- Use a meat thermometer to check internal temperature, ensuring the turkey reaches 161°F for safe and perfectly cooked meat.
- Allow the turkey to rest after cooking, which helps redistribute juices and makes carving easier, resulting in moist and flavorful meat.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg