Roast Turkey Breast - Herb-seasoned roasted turkey

Welcome to a tradition steeped in New England flavors and family heritage! In this classic roast turkey recipe, we'll pay homage to The Art Lady's Home by preparing a golden brown turkey, complete with a box-based flavorful stuffing and a medley of roasted vegetables. Whether it's your first time cooking a turkey or you're an experienced cook, this step-by-step guide will help you craft a Thanksgiving feast that's both simple and reminiscent of cozy, New England gatherings.

Ingredients:

For the Turkey:

- 1 whole turkey, thawed and innards removed

- Olive oil (for rubbing)

- Fresh rosemary, thyme, and sage (to taste)

- Garlic powder (to taste)

- Onion powder (to taste)

- Salt and black pepper (to taste)

- Herbs de Provence (optional)

For the Stuffing:

- Optional box of stuffing mix

- 2-3 stalks of celery, finely diced

- 1 small onion, finely diced

- 2 large portobello mushrooms, finely diced (optional)

For the Roasted Vegetables:

- 4 carrots, halved lengthwise and cut into spears

- 3 stalks of celery, cut into finger-lengths

- 1 butternut squash, peeled and cubed

- 3 medium potatoes (optional), cubed

- Additional olive oil (for vegetables)

- Salt and pepper, to taste

Equipment:

- Roasting pan

- Kitchen twine (if needed)

Prep Time: 30 minutes

Cook Time: Varies based on turkey size (approximately 13 minutes per pound at 350°F/175°C)

Total Time: Varies based on turkey size, plus additional 30 minutes for prep

Instructions:

1. Start by preheating your oven to 350°F (175°C).

2. Prepare your turkey by removing any packaging and the neck/giblets from the cavity. Pat the turkey dry.

3. Rub the outside of the turkey with olive oil and season generously with rosemary, thyme, sage, garlic powder, onion powder, and black pepper. Sprinkle with Herbs de Provence if desired.

4. For the stuffing (if using), mix the finely diced celery, onion, and mushrooms with the stuffing mix, and fill the turkey cavity loosely with the mixture.

5. Place the turkey neck (optional) at the bottom of the roasting pan. Drizzle some olive oil into the pan and spread it around.

6. Arrange the prepared carrots, celery, butternut squash, and potatoes (if using) around the turkey in the roasting pan. Drizzle vegetables with additional olive oil and season with salt and pepper.

7. Place the turkey on a rack in the roasting pan, breast-side up, and tent it loosely with foil.

8. Roast the turkey in the preheated oven. The general rule is to roast for about 13 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove the foil tent during the last hour of roasting to brown the skin.

9. Once done, let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.

10. Serve the turkey with the roasted vegetables on the side, and enjoy the comfort of New England flavors on your table!

Cooking Tips:

- Ensure the turkey is fully thawed before preparing to avoid uneven cooking.

- The vegetables will caramelize and add a rich flavor to your gravy.

- Resting the turkey before carving is crucial for a juicy bird.

This recipe is adapted with permission from "The Art Lady's Home." Enjoy the full experience by visiting her YouTube channel at https://www.youtube.com/@theartladyshome1169 for more heartwarming home cooking tutorials.

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Roast Turkey Breast - Herb-seasoned roasted turkey