Juicy Thanksgiving Turkey

This Thanksgiving turkey recipe was passed down to me by my mother and grandmother. Orange wedges and aromatics add flavor while cooking inside the bird while a chicken broth work their magic to keep the meat moist and tender. We would change the recipe a little every year since we never had it written down, but it always turned out incredibly juicy and succulent!

Ingredients

• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon-pepper seasoning
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed
• 1 medium orange, cut into 8 wedges
• 1 medium onion, chopped into large pieces
• 1 medium carrot, cut into 1/2-inch slices
• 2 stalks celery, cut into 1/2-inch slices
• 1 (14.5 ounce) can chicken broth

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). 
2. Line a roaster with sheets of aluminum foil long enough to wrap around turkey.
3. Stir together parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt in a small bowl.
4. Rub herb mixture into the turkey cavity, then stuff with orange wedges, onion, carrot and celery. 
5. Tie the legs together with kitchen string, then tuck the wings under the body. 
6. Place turkey on the foil in the roasting pan.
7. Pour chicken broth over turkey, making sure to get some liquid in the cavity. 
8. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
9. Roast turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. 
10. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. 
11. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (82 degrees C).
12. Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

Recipe Kirsten

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