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Ingredients
- 12 lb turkey
- 1 tsp poultry seasoning
- 1/2 tbsp smoked paprika
- 4 sprigs fresh parsley
- 4 sprigs fresh rosemary
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 cup olive oil
- 1 cup low-sodium
- vegetable stock
Directions
- Preheat oven to 425°F. Remove neck and giblet bag. Rinse turkey using cold water and pat dry with paper towels.
- Mix poultry seasonings, smoked paprika, sage, thyme, and black pepper. Rub onto turkey.
- Place parsley and rosemary sprigs between turkey skin and flesh.
- Place meat thermometer in the turkey thigh (avoiding the bone).
- Coat turkey with olive oil. Place turkey breast side up in a roasting pan. Cover loosely with aluminum foil.
- Cook the turkey for 30 minutes and then reduce heat to 325°F.
- Begin basting the turkey every 15-20 minutes with the giblet stock and for 3-4 hours until meat thermometer registers 165°F.
- Let the turkey rest for 30 minutes before carving.
Recipe by:
Sonal Patel, RDN
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