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"Your mouth will water as this smooth, flavorful turkey roasts to your oven all afternoon!"
- 3 tablespoons chopped clean marjoram
- three tablespoons chopped sparkling rosemary
- three tablespoons chopped fresh thyme
- three tablespoons chopped sparkling basil
- three tablespoons garlic, minced
- 1 pinch ground black pepper to taste
- 1 (12 pound) complete turkey, neck and giblets removed
- 1/four cup olive oil
- 2 large lemons, juiced, lemon halves reserved
- 1 tablespoon all-reason flour
- 1 turkey-length oven roasting bag
|Prep : 30M||Cook : 12M||Ready in : 2H40M|
- Preheat an oven to 350 stages F (one hundred seventy five stages C). Mix the marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish; set apart.
- Gently carry the pores and skin of the turkey faraway from the meat, and lightly brush the meat with olive oil. Sprinkle the beef frivolously with lemon juice, then sprinkle the beef with 2/3 of the mixed herbs. Pat the turkey pores and skin onto the meat; sprinkle the ultimate herbs into the turkey hollow space, and add the squeezed lemon halves. Place the flour into the turkey roasting bag, and shake to evenly coat. Place the turkey into the bag, close the give up with a nylon tie, and area right into a deep roasting pan. Cut 6 1/2-inch slits inside the pinnacle of the bag.
- Bake the turkey within the preheated oven until not purple on the bone and the juices run clear, 2 to 2 half hours. An immediately-read thermometer inserted into the thickest part of the thigh, near the bone must examine 180 tiers F (82 ranges C). Remove the turkey from the oven, cowl with a doubled sheet of aluminum foil, and permit to rest in a warm vicinity 10 to fifteen minutes earlier than cutting.
- Reynolds® Aluminum foil may be used to keep meals moist, cook it evenly, and make clean-up less complicated.
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