YOUR SOLIN GENERATED RECIPE
Herb-Roasted Whole Turkey with Root Vegetables
Whole turkey slow-roasted until succulent and golden, served with a medley of tender, caramelized root vegetables infused with aromatic fresh herbs.
INGREDIENTS
6 oz turkey meat
0.5 cup carrots
0.5 cup parsnips
0.25 cup red onion
0.5 tbsp extra virgin olive oil
1 clove garlic
0.5 tsp fresh rosemary
0.5 tsp fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 325°F (165°C) and prepare a roasting pan with a rack.
Pat the whole turkey dry with paper towels to ensure the skin becomes crispy and golden during roasting.
In a small bowl, combine the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.
Rub the herb oil mixture thoroughly under the skin of the breast and over the exterior of the bird.
Toss the chopped carrots, parsnips, and red onion wedges in the bottom of the roasting pan to catch the savory drippings.
Roast the turkey until a meat thermometer inserted into the thickest part of the thigh reaches 165°F.
Remove the turkey from the oven and let it rest for at least 30 minutes to allow the juices to redistribute for maximum tenderness.
Carve the turkey and serve a 6-ounce portion of mixed white and dark meat alongside 1 cup of the roasted root vegetables.