4 Hours 20 Minutes
cup thinly sliced garlic cloves
cup fresh rosemary
tablespoons fresh thyme
tablespoon mild olive oil
teaspoon cracked pepper
grated peel of 1 lemon
grated peel of 1 orange
(10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed
In food processor bowl, combine all ingredients except turkey; process until citrus peel and garlic are finely chopped and ingredients are blended well.
Refrigerate until ready to use. Rub herb mixture over surface of turkey.
Heat oven to 325°F.
Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.
Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.
Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.