Herb-Roasted Turkey

Ingrédients

• 1 turkey (18 lb)
• 1 1/2 tsp sea salt ((or Himalayan salt))
• 2 Tbsp black pepper
• 1 1/2 tsp thyme
• 1 1/2 tsp sage
• 1 1/2 tsp oregano
• 1 1/2 tsp basil
• 6 cups low-sodium organic chicken (or turkey broth, divided use)
• 2 cloves garlic (finely chopped)
• 18 marjoram sprigs (leaves removed and finely chopped, stems discarded)
• 18 parsley (finely chopped)
• 2 onion (cut into 1/4-inch slices)
• 2 carrots (cut into 1/4-inch slices)
• 2 celery (cut into 1/4-inch slices)
• 2 leeks (cut into 1/4-inch slices)
• 1 garlic (halved crosswise)
• Cooking spray

Préparation

1. 1

   Preheat oven to 450° F. Place rack in lowest position in oven.

2. 2

   Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.

3. 3

   Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.

4. 4

   Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.

5. 5

   Pour ¼ cup broth into turkey cavity.

6. 6

   Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.

7. 7

   Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.

8. 8

   Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.

9. 9

   Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.

10. 10

    Let turkey sit for 20 minutes before carving. Discard skin and vegetables before serving.