Preheat the Oven Set the oven to 325°F
Prepare the Roast Remove the turkey roast from its
packaging and pat it dry with paper towels. Leave the string
netting on the roast.
Make the Herb Paste In a small bowl, combine the basil,
oregano, garlic powder, onion powder, salt, and pepper. Stir
in the olive oil to create a paste.
Season the Roast- Rub the herb paste evenly over the
entire turkey roast, ensuring it's well-coated. Place the
roast on a rack in a roasting pan.
Add Butter- Lay slices of butter on top of the turkey
roast.
Bake- Roast the turkey, uncovered, for 1 3/4 to 2 hours, or
until the internal temperature in the center reaches 165°F
using a meat thermometer.
Rest and Serve- Remove the roast from the oven, cover it
with foil, and let it rest for at least 10 minutes. Carefully
remove the string netting before slicing and serving.
Keep the Mesh On Leave the mesh string on the turkey
roast during cooking. It holds the meat together, helping it
retain its shape as it cooks.
Check with a Meat Thermometer Use a meat thermometer
to ensure the turkey is perfectly cooked. Insert it into the
thickest part of the roast, avoiding the edge or the pan,
and look for an internal temperature of 165°F
Let It Rest. After cooking, allow the turkey to rest for 10-
15 minutes before slicing. This step is essential for the
juices to redistribute throughout the meat, ensuring every
slice is moist and flavorful. Skipping this step may lead to
dry turkey.
Originally Submitted
11/28/2024
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