Herb and GarlicRanch Turkey
Attention Ranch flavor fans and turkey dinner lovers, this holiday essential makes it easy to enjoy the festive flavors and feels of Thanksgiving, any time of year. Packed with fresh herbs, garlic and a burst of zesty citrus, our succulent Ranch Roast Turkey recipe is perfect when you want to serve friends and family a flavorful feast they’ll never forget! Recipe Created by Anca Toderic
Ingredients(16)
- 1 (10–14 lb)
turkey, thawed if frozen, neck and giblets removed
- 1 cup
- 10 cloves
garlic, minced
- 2 tbsp
fresh rosemary, chopped
- 1 tbsp
fresh thyme, leaves removed from stem
- 1 tbsp
fresh sage, chopped
zest of 1 lemon
salt and freshly ground black pepper
- 1
lemon, halved
- 1 head
garlic, halved crosswise
- 1
onion, halved
- ½ bunch
fresh thyme
- ½ bunch
fresh parsley
- ½ bunch
fresh rosemary
handful of fresh sage
aluminum foil, for covering
For safe meat preparation, reference the USDA website.
Steps(9)
- Prepare the Turkey:
- 1
Preheat the oven to 325°F. Pat the turkey dry with paper towels, including inside the cavity. Place the turkey on a roasting rack set inside a large roasting pan or a disposable roasting pan.
- Make the Herb Mixture:
- 1
In a small bowl, mix ¾ cup Hidden Valley® Original Ranch® dressing, minced garlic, rosemary, thyme, sage, lemon zest, and a generous pinch of salt and pepper.
- <strong>Season the Turkey:</strong>
- 1
Carefully loosen the skin over the turkey breast and thighs by sliding your fingers underneath. Spread the herb-ranch mixture evenly beneath the skin and all over the turkey's surface. You can use a small spatula to help spread the ranch.
- 2
Season the inside of the cavity with salt and pepper. Stuff the cavity with the lemon halves, halved garlic, onion and remaining herbs (thyme, rosemary, sage and parsley).
- Prepare for Roasting:
- 1
Tuck the wings under the turkey and tie the legs together with kitchen twine.
- 2
Cover the turkey loosely with aluminum foil to prevent over-browning.
- Roast the Turkey:
- 1
Roast the turkey in the preheated oven for about 13–15 minutes per pound, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the breast and thigh.
- 2
Remove the foil during the last 30 minutes of roasting. Brush the turkey with the remaining ¼ cup ranch dressing for added flavor and a beautifully browned finish.
- Rest and Serve:
- 1
Once fully cooked, remove the turkey from the oven and let it rest for 20–30 minutes before carving. This ensures the juices redistribute for a moist and delicious turkey. And of course serve with extra ranch dressing for dipping!
Credit: <u>Anca Toderic</u>
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