McCormick's Sage Rubbed Roasted Turkey - Everyday Cooking Adventures

This was the third year we made the herb rub for our organic turkey. It keeps the juices in the turkey more so while there are less drippings for gravy (Still enough though!) the turkey stays very moist and tender. I’ve had nothing but rave reviews! It only takes a few minutes to make the rub, put it on the turkey, and be done with it. Easy. The turkey also comes out really nicely browned so it looks lovely and tempting coming out of the oven.

We cover it loosely with foil for the first hour and the last 30 minutes or so…but it depends on the size of your turkey and the reliability of your oven so watch it every so often to make sure its not getting too dark too soon or else cover it with the foil sooner. My mom also drizzles melted butter (A couple tbsp) over the turkey once it has been covered with the rub and just before being put in the oven. TIP: Drizzle a 1/2 cup white wine over the turkey for the last hour of roasting in the oven–this helps to make more drippings for gravy later. Tasty and juicy turkey, no fail.

Sage-Rubbed Roasted Turkey

Makes 12 servings/1 turkey
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes

Ingredients:

2 tablespoons McCormick® Sage, Rubbed
1 tablespoon Lawry’s® Seasoned Salt
2 teaspoons McCormick® Paprika
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
1 whole ORGANIC! turkey (12 to 14 pounds), fresh or frozen, thawed
1 tablespoon vegetable oil

Directions:
1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix seasonings in small bowl.

2. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.

3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. (If 14-16 pound turkey roast for a total of 4 hours).

4. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.