• 14servings
  • 150minutes
  • 522calories

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Nutrition Info . . .

VitaminsA, D
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 turkey (14 to 16 pounds)

  2. 3 tablespoons kosher salt

  3. 3 tablespoons dried marjoram

  4. 3 tablespoons dried thyme

  5. 3 tablespoons dried juniper berries, optional

  6. 1 tablespoon whole peppercorns, crushed

  7. 2 teaspoons aniseed

  8. 12 fresh rosemary sprigs

  9. 12 garlic cloves, peeled

  10. 1/2 cup butter, softened, divided

Instructions Jump to Ingredients ↑

  1. Herbed Turkey Recipe photo by Taste of Home Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.

  2. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.

  3. Bake at 325° for 2-3/4 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 14-16 servings.


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