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Herb-Roasted Turkey with Pan Gravy

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Yes, this perfectly roasted turkey takes some time to make, but while it's cooking you can take some time to daydream about your delicious leftovers.

Source: Martha Stewart Living, November 2002
Servings

Ingredients

Directions

Cook's Notes

An instant-read thermometer is more accurate than the pop-up timers that sometimes come with frozen turkeys. The thighs should be cooked to an internal temperature of 180 degrees; to avoid overcooking, remove turkey from the oven once it reaches 175 degrees, as it will continue to cook out of the oven. Check again after about twenty minutes, and return to oven if it hasn't reached 180 degrees.

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Reviews

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242
  • koolishious
    26 NOV, 2011
    This recipe sucks! I tried it for Thanksgiving & i had many complaints that it was very bitter tasting because the recipe said to fill the large cavity & neck cavity with as many lemon & onion wedges & that's what I did. That was a very bad idea which I should of not done. I think the grated lemon zest was enough to make it bitter tasting. I don't recommend this recipe at all. It had NO FLAVOR, very BITTER tasting, & that was a waste of my time & turkey. Very disappointed
    Reply
  • smurfeesh
    25 NOV, 2011
    We used a brined turkey and this recipe and the turkey got rave reviews from everyone! So simple and SO delicious! We did have to add some more broth so that we could baste it, there wasn't much for the first hour or so.
    Reply
  • yuan11ggyahoo
    21 APR, 2009
    I will try to make this recipe!
    Reply

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