Roasted Turkey Navy-Style

Ingredients

• 1 (10-12 pound) turkey
• 1/2 cup butter, melted
• 2 tablespoons freshly chopped parsley
• 2 teaspoons freshly chopped thyme
• 2 teaspoons freshly chopped rosemary
• 2 teaspoons freshly chopped sage
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken broth

Directions

1. Preheat the oven to 375°F.
2. Remove the giblets and neck from the turkey. Rinse the turkey inside and out and pat dry with paper towels.
3. In a small bowl, combine the melted butter, parsley, thyme, rosemary, sage, garlic powder, salt, and pepper. Rub the mixture all over the outside of the turkey.
4. Place the turkey in a large roasting pan. Drizzle with olive oil and pour the chicken broth into the pan.
5. Roast the turkey for 1 hour and 30 minutes, or until the internal temperature reaches 165°F. Baste the turkey every 30 minutes with the pan juices.
6. When the turkey is done, remove it from the oven and let it rest for 20 minutes before carving.

Interesting Facts

• This recipe has been passed down from generations of Navy cooks.
• You can use the same ingredients and method to roast a chicken or other poultry.
• Herbs like parsley, thyme, rosemary, and sage are called “aromatic herbs” because they have a strong flavor and aroma.