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Perfect Kosher Roast Turkey With Fresh Herbs

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Meat (Fleishig)

A roast turkey rubbed with olive oil, fresh thyme, rosemary, sage and garlic and roasted over onion, celery and carrots comes out golden and juicy. A light brush of honey at the end helps the skin brown.

Keys to a Juicy Turkey

Thaw the turkey completely, then dry the skin well; refrigerating it uncovered overnight helps the skin crisp. Rub the herb mixture under and over the skin. Roast until the thickest part of the thigh reaches 165°F, tenting with foil if it browns too fast. Let it rest for 30 minutes before carving so the juices settle.

Kosher Notes

This is a meat (fleishig) recipe. Kosher turkeys are already salted during koshering, so additional brining or heavy salting can make the meat too salty; use a light hand with the salt. Save the neck and giblets for stock or gravy.

Leftovers

Leftover turkey keeps for 3 to 4 days and is great in soups, salads and sandwiches.

Perfect Kosher Roast Turkey With Fresh Herbs
This herb-crusted kosher turkey delivers crispy skin and juicy meat every time, perfect for holidays or special Shabbat dinners.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12-14 lb kosher turkey thawed completely
  • 1/4 cup olive oil
  • 2 tbsp kosher salt divided
  • 1 tbsp black pepper freshly ground
  • 3 tbsp fresh thyme leaves chopped
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh sage chopped
  • 4 cloves garlic minced
  • 1 large onion quartered
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 2 cups chicken stock kosher
  • 2 tbsp honey

What I use for this recipe

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Method
 

Preparation
  1. Remove turkey from refrigerator 1 hour before cooking to bring to room temperature. Pat completely dry with paper towels inside and out.
  2. Preheat oven to 425°F. Position rack in lower third of oven.
  3. Mix olive oil, 1 tablespoon salt, pepper, thyme, rosemary, sage, and garlic in a small bowl to make herb paste.
Seasoning
  1. Carefully loosen skin over breast and thighs by sliding your hand between skin and meat. Spread half the herb mixture under the skin directly on the meat.
  2. Rub remaining herb mixture all over the outside of the turkey. Season cavity with remaining 1 tablespoon salt.
  3. Stuff cavity with half the onion quarters. Tie legs together with kitchen twine and tuck wing tips under.
Roasting
  1. Place remaining onion, celery, and carrots in bottom of roasting pan. Set turkey breast-side up on top of vegetables.
  2. Roast at 425°F for 30 minutes until skin starts to brown.
  3. Reduce temperature to 325°F. Pour chicken stock into bottom of pan around vegetables.
  4. Continue roasting 2.5 to 3 hours more, basting every 45 minutes with pan juices. Brush with honey during last 30 minutes.
  5. Turkey is done when internal temperature reaches 165°F in thickest part of thigh and 160°F in breast.
  6. Let rest 20-30 minutes before carving. Strain pan juices for gravy if desired.

Notes

For extra flavor, salt the turkey 24 hours ahead and refrigerate uncovered to dry out the skin. If turkey browns too quickly, tent loosely with foil. Save the neck and giblets for making stock or gravy. Leftover turkey keeps 3-4 days refrigerated.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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