Roasted Sage Rosemary Turkey
Ingredients:
4 garlic cloves
4 H-E-B center cut bacon
1/4 cup (s) H-E-B parmesan, grated
1/4 cup (s) H-E-B extra virgin olive oil (plus 2 tablespoons for reserve)
2 tbsp shallots, finely chopped
3 rosemary sprigs
5 sage sprigs
2 1/2 tsp H-E-B black pepper
12-lb. H-E-B Natural Texas
Raised Turkey
1/2 tsp kosher salt
2 cups H-E-B chicken broth
Instructions:Blend garlic, bacon, parmesan, 4 tablespoons olive oil, shallots, rosemary, sage, and 2 tablespoons pepper in food processor for 30 seconds to consistency of coarse spread.
Place in seal-able container and refrigerate for one hour or overnight.
You can make this two days ahead. Heat oven to 325 degrees F. Set oven rack to lowest position. Remove turkey neck and giblets from turkey cavity and set aside. Rinse turkey and pat dry inside and out. Place roasting rack in roasting pan and set aside.
Spread 2 tablespoons of bacon sage seasoning in cavity. Use fingers to carefully loosen turkey skin, starting from the cavity to neck and moving to thighs and drumsticks.
Spread bacon sage seasoning under skin all over turkey.
Fill turkey cavity with 4 sprigs of sage and 2 sprigs of rosemary.
Tuck wing tips under and loosely tie legs together. Place turkey on roasting rack.
Rub turkey with reserve olive oil, season with salt and reserve pepper.
Add 2 cups of chicken broth, turkey neck and giblets to roasting pan.
Roast turkey uncovered for 3 to 31/2 hours, or until internal temperature of thigh is 175 degrees F.
Transfer turkey to platter, cover with sheet of sprayed foil and several large towels.
Allow to rest for 30-40 minutes before carving.