1 (12-14 lb) turkey
3 tbsp snipped fresh sage, rosemary, and/or thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 small onions, quartered
3 carrots, peeled and cut into 2-inch pieces
3 stalks of celery, cut into 2-inch pieces
1 cup water
1 tbsp olive oil
Preheat oven to 425 degrees.
Rinse turkey and pat dry.
Combine the fresh herbs, salt and pepper; season the cavity with half the mixture.
Place turkey, breast side up, on a rack in a roasting pan with the vegetables.. Pour 1 cup of water in the pan. Brush turkey with 1 tablespoon olive oil. Sprinkle remaining half of herb mixture over the turkey. Cover loosely with foil.
Roast turkey for 30 minutes then reduce oven temperature to 325 degrees. Roast another 2 1/2 to 3 hours until meat thermometer, not touching bone, reads 180 degrees. Remove foil during last 45 minutes to allow browning.
Per serving (about 1/4 lb): 154 calories, 3g (1 sat) fat, 0g carbs, 30g protein
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 small onions, quartered
3 carrots, peeled and cut into 2-inch pieces
3 stalks of celery, cut into 2-inch pieces
1 cup water
1 tbsp olive oil
Preheat oven to 425 degrees.
Rinse turkey and pat dry.
Combine the fresh herbs, salt and pepper; season the cavity with half the mixture.
Place turkey, breast side up, on a rack in a roasting pan with the vegetables.. Pour 1 cup of water in the pan. Brush turkey with 1 tablespoon olive oil. Sprinkle remaining half of herb mixture over the turkey. Cover loosely with foil.
Roast turkey for 30 minutes then reduce oven temperature to 325 degrees. Roast another 2 1/2 to 3 hours until meat thermometer, not touching bone, reads 180 degrees. Remove foil during last 45 minutes to allow browning.
Per serving (about 1/4 lb): 154 calories, 3g (1 sat) fat, 0g carbs, 30g protein
This is a file photo.
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