Serves 10 to 12<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n One 10 to 12-pound turkey<\/p>\n <\/p>\n Herb \u201cstuffing\u201d:<\/strong><\/p>\n 2 shallots <\/p>\n Preparation:<\/strong><\/p>\n 1. Thoroughly salt the body cavity and add the stuffing.<\/p>\n <\/p>\n 2. Place in a 475 \u00baF oven for 20 minutes, breast up to brown the skin.<\/p>\n <\/p>\n 3. Reduce the heat to 300 \u00baF. Cook for an additional 2 \u00bd to 3 hours until the turkey reaches an internal temperature of 165 \u00baF (at the hip join and thickest part of the breast).<\/p>\n <\/p>\n 4. Before carving the turkey allow it to rest for at least 20 minutes to help the juices redistribute.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 10 to 12 Ingredients: One 10 to 12-pound turkey Herb \u201cstuffing\u201d: 2 shallots 1\/2 cup fresh sage 4 sprigs of fresh rosemary 1 handful of fresh thyme sprigs 2 cloves of garlic 1\/2 cup salt 4 tablespoons butter Preparation: 1. Thoroughly salt the body cavity and add the stuffing. 2. […]<\/p>\n","protected":false},"author":3,"featured_media":2514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\n1\/2 cup fresh sage
\n4 sprigs of fresh rosemary
\n1 handful of fresh thyme sprigs
\n2 cloves of garlic
\n1\/2 cup salt
\n4 tablespoons butter<\/p>\n