Roasted Turkey with Tuscan Herbs
- Course: Main Dish
Roasting turkey with a Reynolds Wrap® Aluminum Foil tent keeps it moist. Tear off a sheet of foil & crease, leaving 1” between the foil and turkey. Remove after 1 hour.
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- 8 to 24 pound turkey, fresh or thawed
- Tuscan Herbs
- 1/3 cup extra virgin olive oil
- 2 tablespoons each chopped fresh basil, rosemary, parsley, thyme and sage
- 2 cloves garlic, minced
- 1 tablespoon coarsely ground sea salt
- 2 teaspoons coarsely ground black pepper
MIX Tuscan Herbs ingredients in small bowl; set aside.
PREHEAT oven to 325°F. LINE large roasting pan, at least 2 inches deep, with Reynolds Wrap 18-inch wide Heavy Duty Aluminum Foil; set aside.
REMOVE neck and giblets from turkey; rinse turkey and pat dry. PLACE turkey in foil-lined pan. BRUSH turkey with Tuscan Paste. INSERT meat thermometer into thickest part of thigh, not touching bone.
PLACE a long sheet of Reynolds Wrap Aluminum Foil over turkey. CRIMP ends of foil to sides of pan, making a tent and leaving 1 inch between foil and top of turkey for heat circulation.
ROAST turkey and remove foil tent according to times below, or until meat thermometer reads °F.
LADLE some juices into bowl to safely remove pan from oven if a large amount of juices have collected in pan.
COVER turkey with foil; LET STAND minutes before slicing.
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