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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 167.3
  • Total Fat: 5.8 g
  • Cholesterol: 63.8 mg
  • Sodium: 778.1 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 23.5 g

View full nutritional breakdown of Chef Meg's Herb Roasted Turkey calories by ingredient
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Chef Meg's Herb Roasted Turkey



Introduction

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. 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.
Number of Servings: 15

Ingredients

    12 lb. turkey
    1 orange
    2 T olive oil
    1 T rosemary
    1 t thyme
    1 t sage
    1/2 t black pepper

Tips

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Directions

Preheat oven to 400 degrees. Remove the giblets and neck if they are encased within the turkey. Rinse and pat the turkey dry. Slice the orange in half and stuff inside the bird. In a small bowl, combine oil and seasonings. Rub the seasonings under the skin and on top of the breast of the turkey. Rub any remaining seasonings over the entire turkey. If the legs are not secured with a wire, tie them together with kitchen string. Place the turkey on a V-rack in a roasting pan, tucking the legs under the bird.

Roast at 400 degrees for 30 minutes; reduce oven temperature to 325 degrees and continue cooking the turkey until an internal temperature of 165 degrees is reached for the breast or 180 for the leg. Also look for other indications of doneness: loose joints and juices running clear. If turkey begins to turn dark brown before the internal temperature is met, cover the breast with foil and continue to roast.
If you do not have a V-rack you can create one by placing chopped carrots, celery, and onion (about 1/2 cup each), under the turkey.
Makes 15 (4 ounce) servings; various amounts of light and dark meat (Nutrition info is calculated on a mix of light and dark meat)





TAGS:  Poultry |

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