My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so.

Ingredients

turkey, thawed with giblets and neck removed↗1
rosemary↗4 sprigs
thyme↗4 sprigs
sage↗4 sprigs
lemon, halved↗1
apple, halved (I used a Braeburn)↗1
unsalted butter↗4 tablespoons
canola oil↗1⁄4 cup
kosher salt (or to taste)↗1 teaspoon
fresh ground pepper (or to taste)↗1 teaspoon
reynolds turkey size oven cooking bag, if desired1

Step-by-step instructions

1
Wash the turkey and pat it dry.
2
Place all of the herbs, all the butter, half the lemon and half the apple into the body cavity.
3
Place the other half of lemon and apple into the neck cavity.
4
Truss the turkey with kitchen string or dental floss.
5
Rub canola oil all over the turkey and sprinkle liberally with salt and pepper.
6
If you're using an oven bag, place the turkey in the bag at this point, following the directions on the box. I put about 1 tablespoon of water into the bag.
7
Roast in a 350 degree oven until themometer inserted in the thigh reads 180 degrees.
8
My 15-pound turkey took about 2 hours and 40 minutes.
9
You may want to adjust the oven temperature to 325 if you're not using an oven bag.

Source: food.com

Original recipe ↗

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