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Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving

Amount Per Serving

Calories		154.6

Total Fat		3.1 g

	Saturated Fat	0.3 g

	Polyunsaturated Fat	0.2 g

	Monounsaturated Fat	1.7 g

Cholesterol		0.0 mg

Sodium		57.4 mg

Potassium		19.6 mg

Total Carbohydrate		8.4 g

	Dietary Fiber	0.4 g

	Sugars	0.8 g

Protein		28.8 g


Vitamin A	0.7 %

Vitamin B-12	0.0 %

Vitamin B-6	0.6 %

Vitamin C	7.8 %

Vitamin D	0.0 %

Vitamin E	1.5 %

Calcium	0.9 %

Copper	0.4 %

Folate	0.9 %

Iron	0.9 %

Magnesium	0.5 %

Manganese	0.8 %

Niacin	0.2 %

Pantothenic Acid	0.2 %

Phosphorus	0.2 %

Riboflavin	0.3 %

Selenium	0.1 %

Thiamin	0.6 %

Zinc	0.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Herb Roasted Turkey

View the full Herb Roasted Turkey Recipe & Instructions
Submitted by: CHEF_MEG

TAGS: Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Herb Roasted Turkey

130 calories of raw turkey breast, (0.25 oz)

20 calories of Olive Oil, (0.17 tbsp)

4 calories of Oranges, (0.08 small (2-3/8" dia))

1 calories of Rosemary, dried, (0.08 tbsp)

0 calories of Pepper, black, (0.04 tsp)

0 calories of Sage, ground, (0.08 tsp)

0 calories of Thyme, fresh, (0.17 tsp)

Nutrition & Calorie Comments

Sounds really good advice. My only point of issue is that, where I have read/watched fowl being roasted in a V holder, the fowl has always been placed breast down, so that the fat from the rest of the carcass will drip down and act as basting. Which way round would you advise to place the fowl?	Submitted by: CMFARRELL36 (11/18/12) report inappropriate
I just have a question. The Nutrition Information says there is 0.0mg of cholesterol in this recipe. HOW can turkey not have cholesterol??	Submitted by: PUCKETT41 (11/16/12) report inappropriate
I do not understand how you got the calories down so far. I checked out the nutrition and see you actually put in just turkey breasts... and it also says .25 OZ for one serving... that is hardly enough for my 1 year old let alone myself. Please explain or adjust	Submitted by: HBUNNY20 (11/9/10) report inappropriate
I use a roasting rack to drain off most of the fat	Submitted by: KOI239 (11/19/09) report inappropriate
Roasting rack is a great idea! I wouldn't put fruit inside my turkey tho. Salt, pepper, garlic, shallot & 1/2 an onion is the way to go. These will flavor the juices that exude and make for a wonderful gravy. I don't think I'd like the taste of an orange throughout the meat or in the gravy	Submitted by: STEVIECAT4 (11/19/09) report inappropriate
This is how I am going to cook my thanksgiving turkey. Will not use but little fat for basting	Submitted by: CHARLE827 (11/15/09) report inappropriate

Coach's Comments

Credit: Randall Hoover Photography For perfect results try using a V-rack in your roasting pan or roast the turkey on a bed of vegetables. Once the fat from the turkey melts, it falls to the bottom of the roasting pan. When that happens, the bottom quarter of the bird does not roast--it braises in its own juices. The vegetables or V-rack prevents this from happening.