Stephen Kent Johnson
Herb-Roasted Turkey with Cider
Prep: 35 mins
Total: 5 hr
- 1Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth for gravy.
- 2Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
- 3In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Gently slip your fingers between skin and meat of breast and around thighs. Evenly spread herb mixture under skin of both, starting with thigh area and working toward neck.
- 4Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape during cooking.
- 5Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving.
- 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh rosemary, plus 3 sprigs
- 1 tablespoon chopped fresh sage leaves
- 1 1/2 teaspoons chopped fresh thyme leaves
- 8 cloves garlic, finely chopped (3 tablespoons)
- 5 tablespoons olive oil
- Coarse salt and ground pepper
- 2 lemons, poked all over with a fork
- 1 quart apple cider