Herb and Balsamic Roast Turkey
This is a simple and straightforward turkey that tastes great.
Start by mincing your rosemary, thyme, garlic, and parsley, then add it to a bowl with ground cumin, salt, and pepper. Add lemon juice, white wine, and balsamic vinegar, then whisk in olive oil to create an emulsion. Spread the emulsion all over the turkey (your hands work best), then season the outside of the turkey with a bit more salt and pepper.
Place your used lemon halves in the cavity of the turkey, then place it in a roasting pan. Add a bit of white wine and water to the bottom of the pan (enough to cover the bottom, which you can use to make a nice sauce or gravy when it’s done).
Bake the turkey at 350 degrees until the internal temperature reaches 165 degrees (cooking time depends on the size of the turkey).
When the turkey is done, let it rest for 20-30 minutes before slicing, then serve and enjoy.
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