Roast Turkey with Herbs

Tacchino Arrosto

Cooking With Nick Stellino
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Ingredients:

8 tablespoons chopped garlic
3 teaspoons salt
3 teaspoons black pepper
4 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
1 (12-14-pound_ (5.4 to 6.3-kg) turkey
3 recipes Vegetarian Stuffing
4 tablespoons olive oil

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Serves 10 to 12
Printable Version
Preheat the oven to 325 F. (170 C)
Place the garlic, salt, pepper, rossemary and sage on a cutting board and chop and blend them together with a knife. Loosen the skin in the turkey, pushing with your fingers around the breast, thighs and back. Stuff 2/3's of the chopped seasoning mixture underneath the skin over the thighs, legs, breast and back. Use the handle of a plastic spatula to run under the skin and help distribute the sseasoning. Stuff the turkey with the vegetarian stuffing, being careful not to pack it too tightly. (If you have leftover stuffing, cook it in a greased bakin dish, covered with foil, for 45 minutes, alongside the turkey) Brush the turkey skin with the olive oil and rub with the remaining seasoning mixture.
Place the turkey in a roasting pan and cook for 3 1/2 -4 hours basting every 1/2 hour with the pan juices, until the internal temperature of the thigh reaches 165-170 F (74-77 C) and the juices run clear. If the turkey begins to get too brown, cover it loosley with a sheet of aluminum foil, shiny-side-up. Remove the turkey from the oven and let it rest, loosely covered with foil, for 10-15 minutes before carving.
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