SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Herb-Crusted Turkey

Makes: 10 to 12 servings
Prep 30 mins Roast 325°F2 hrs 45 mins Stand 15 mins
Herb-Crusted Turkey
Ingredients
  • 1 10 - 12  pound  turkey
  • 1  medium onion, cut into wedges
  • 3  sprigs  fresh oregano
  • 3  sprigs  fresh sage
  • 2/3  cup  fine dry bread crumbs
  • 3  tablespoons  snipped fresh sage
  • 3  tablespoons  snipped fresh oregano
  • 1/2  teaspoon  pepper
  • 1/4  teaspoon  salt
  • 3  tablespoons  margarine or butter, melted
  • 1/4  cup  honey
  • 4  firm, ripe medium pears, halved and cored
  • 2  tablespoons  olive oil
Directions

1. Preheat oven to 325 degrees F. Season cavity of turkey with salt and pepper. Place onion, oregano sprigs, and sage sprigs in cavity of bird.

2. If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with a short, wooden skewer. Twist wing tips under back.

3. In a small bowl combine bread crumbs, snipped sage and oregano, pepper, and salt. Stir in melted margarine or butter; cover and set aside.

4. Place bird, breast side up, on a broiler pan or wire rack of roasting pan. Roast turkey until thermometer inserted into in center of one of the inside thigh muscles registers 150 degrees F (about 2-1/4 hours). Brush turkey with honey. Using wide metal spatula, pat bread crumb mixture onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears in bottom of pan around turkey; brush pears with oil. Continue to roast until thermometer registers 180 degrees F (30 to 45 minutes more). Remove turkey from oven. Remove onion and herbs from cavity. Cover; let stand 15 to 20 minutes. Makes 10 to 12 servings.

From the Test KitchenConvection oven method:
  • Preheat oven to 300 degrees F. Prepare recipe through Step 3. Place bird, breast side up, on a broiler pan or wire rack of roasting pan. (Using a broiler pan helps bird cook more evenly in convection oven.) Roast turkey until a thermometer inserted into center of one of inside thigh muscles registers 150 degrees F (about 1-1/2 hours). Brush turkey with honey. Using wide metal spatula, pat bread-crumb mixture evenly onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears around turkey on broiler pan; brush pears with olive oil. Continue to roast until thermometer registers 180 degrees F (15 to 30 minutes more). Remove turkey from oven. Remove onion and herbs from cavity; discard. Cover; let stand 15 to 20 minutes before serving.
Nutrition Facts (Herb-Crusted Turkey)
  • Servings Per Recipe 10,
  • cal. (kcal) 471,
  • Fat, total (g) 22,
  • chol. (mg) 124,
  • sat. fat (g) 35,
  • carb. (g) 20,
  • fiber (g) 2,
  • pro. (g) 44,
  • vit. A (RE) 41,
  • vit. C (mg) 3,
  • sodium (mg) 211,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe