8 tablespoons chopped garlic
3 teaspoons salt
3 teaspoons black pepper
4 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
1 (12- to 14-pound) turkey
3 recipes Vegetarian Stuffing (see link)
4 tablespoons olive oil


1. Preheat the oven to 325 degrees F.
2. Place the garlic, salt, pepper, rosemary and sage on a cutting board and chop and blend them together with a knife. Loosen the skin on the turkey, pushing with your fingers around the breast, thighs and back. Stuff 2/3 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 seasoning. 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 baking 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.
3. Place the turkey in a roasting pan and cook for 3 ? to 4 hours, basting every ? hour with the pan juiced, until the internal temperature of the thigh reaches 165-170 degrees F. and the juices run clear. If the turkey begins to get too brown, cover it loosely with a sheet of aluminum foil, shiny side up. Remove the turkey from the oven, transfer the stuffing to a casserole and keep warm, and let it rest, loosely covered with foil, for 10 to 15 minutes before carving.

Nick Stellino brings his Italian heritage to the classic American Thanksgiving turkey.

Roast Turkey with Herbs
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