Fall-Scented Classic Roast Turkey - Recipe from Price Chopper
Fall-Scented Classic Roast Turkey
Elevate your holiday meal with this aromatic Fall-Scented Classic Roast Turkey, serving up to 20 guests! This beautifully fragrant turkey is sure to impress everyone at your holiday feast. Found in our 2024 Holiday Gatherings Magazine.
Elevate your holiday meal with this aromatic Fall-Scented Classic Roast Turkey, serving up to 20 guests! This beautifully fragrant turkey is sure to impress everyone at your holiday feast. Found in our 2024 Holiday Gatherings Magazine.
- Preheat oven to 325°; place roasting rack in large deep roasting pan. In medium saucepot, heat butter to a simmer over medium heat. Add 1 orange, minced garlic, dried sage, dried thyme and ground cinnamon; cook 2 minutes or until fragrant, stirring occasionally. Makes about 1 cup.
- Remove neck, giblets and liver from turkey; discard. Place turkey, breast side up, on rack in pan; sprinkle 1/2 teaspoon salt inside cavity. Place thyme sprigs, cinnamon sticks, sage sprigs, apple, onion, garlic head and remaining orange in cavity. Brush turkey with 1/4 cup butter mixture; sprinkle with remaining 1 teaspoon salt. If not already secured, tie legs together with kitchen string and tuck wing tips under to hold in place. Tent turkey loosely with aluminum foil; roast 2 hours. Increase heat to 425°; remove and reserve foil. Roast turkey 1 hour or until juices run clear and internal temperature reaches 160° in thickest part of thigh, brushing with 3 tablespoons butter mixture every 15 minutes. Transfer turkey to cutting board; loosely tent with reserved foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.)
