Fragrant herbs bring mouthwatering aroma and show-stopping flavor to this holiday favorite.Note from The Little Kitchen - the only modification I made was, I added a quartered lemon to this recipe. I always roast turkeys and chickens with a lemon inside to help keep it moist!
Prep Time: 10 minutesminutes
Cook Time: 3 hourshours
Resting Time: 20 minutesminutes
Ingredients
2tablespoonsMcCormick® Sage, Rubbed or McCormick® Poultry Seasoning
1tablespoonMcCormick® Paprika
1tablespoonseasoned salt
2teaspoonsMcCormick® Garlic Powder
1teaspoonMcCormick® Black Pepper, Ground
3/4teaspoonMcCormick® Nutmeg, Ground
1whole turkey, 12 to 14 pounds, fresh or frozen, thawed
1large onion, cut into wedges
6McCormick® Bay Leaves
1tablespoonvegetable oil
Instructions
Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.