- Prep time 25 minutes
- Total time 2 hours
- Portion size 12 servings
Ingredients
Method
Preheat oven to 350°F. In small bowl, combine half of the butter, the mustard, sage, savory, parsley and garlic; set aside.
Season turkey with salt and pepper. In large skillet, heat oil and remaining butter over medium heat. Add turkey; brown on all sides, basting regularly with cooking juices. Transfer turkey to roasting pan or baking dish; brush with reserved butter mixture. Pour broth in bottom of roasting pan. Roast until instant-read thermometer inserted in centre of roast reads 165°F (if necessary, add more broth to roasting pan to keep turkey from drying out), about 1 1/4 hours. Transfer turkey to cutting board. Loosely tent with foil; let stand 10 minutes before removing twine and slicing. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or wrapped in foil and placed in resealable bag and frozen for up to 3 months.) Serve with cooking juices, if desired.
Nutritional facts Per each of 12 servings
- Calories 270
- Total fat 15 g
- Saturated fat 4 g
- Cholesterol 115 mg
- Sodium 650 mg
- Total carbohydrate 115 g
- Fibre 0 g
- Sugars 1 g
- Protein 30 g
- Iron 1.2 mg
