Rosemary-Herb Roasted Turkey
This majestic, golden turkey will be the centerpiece of your holiday celebration.
- 1 thawed, frozen or fresh turkey, 12-18 pounds
- 1 large lemon, sliced
- 1 large onion, cut into wedges
- 2-3 fresh thyme sprigs
- 2 tablespoons vegetable oil
- 2 tablespoons Rosemary Herb Seasoning Mix
Preheat the oven to 325°F. Remove the neck and giblets from the body and neck cavities; cook and reserve them for use in stuffing or gravy, if desired. Rinse the turkey inside and out and pat dry with paper towels. Lift the wing tips up toward the neck, then tuck them under the back of the turkey. Place the lemon, onion and thyme inside the body cavity. Tie the ends of the legs together with cotton string. Place the turkey, breast side up, on the rack in a roasting pan.
Brush the skin with oil using the Chef's Silicone Basting Brush. Sprinkle with the rub. Roast the turkey 3-4 hours or until a thermometer registers 180°F in the thickest part of the thigh and the juices run clear. (To prevent overcooking, loosely cover the turkey breast with aluminum foil when the turkey is about two-thirds done. Check for doneness about 30 minutes before the turkey is expected to be done.)
Remove the turkey from the oven and let it stand 20 minutes. Carefully remove the turkey from the roasting pan to a cutting board with wells. Cut the string from the legs and discard. Carve the turkey using a Chef's Knife.
- Varies depending on size of turkey servings of 4 ounces
Nutrients per serving:
Calories 240, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 95 mg, Carbohydrate 0 g, Protein 32 g, Sodium 75 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
4 meat (0 carb)