A tender, moist turkey roasted to perfection and seasoned with a fresh herb rub.
Ingredients
⅓ cup fresh rosemary leaves
⅓ cup thinly sliced garlic
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh parsley
1 tablespoon fresh sage leaves
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon olive oil
1 (10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed
Directions
In food processor bowl, combine rosemary, garlic, thyme, parsley, sage, salt and pepper; process until finely chopped. Rub herb mixture under skin of turkey; rub skin with oil.
Cook turkey as specified on the package. Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
Always cook to an internal temperature of 165°F.
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