-Mix first 5 ingredients in small bowl
-Pat turkey dry with paper towels & place on rack set in large roasting pan
-Place herb sprigs in main cavity
-Tie legs together loosely to keep shape of turkey
-Brush Turkey with oil
-Rub herb mix all over turkey
-Place turkey neck & giblets in roasting pan
-Cover & refrigerate (can be prepared 1 day ahead)
-Let stand at room temperature 1 hour before roasting
-Position rack at lowest position in oven
-Preheated oven to 425°F
-Drizzle melted butter all over turkey
-Pour 2 cups broth into pan
-Roast turkey 45 mins.
-Remove turkey from oven & cover turkey breast with foil
-Reduce oven temp. to 350°F
-Return turkey to oven & roast 1 hour
-Remove foil from turkey
-Pour remaining 2 cups of chicken broth into pan
-Baste occasionally with juices
-Roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices run clear when thickest part is pierced with skewer (about 1 hour 40 mins.)
-Transfer turkey to platter, tent with foil & let stand for 30 mins.
-Reserve liquid in pan for gravy
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