Prep Time:20 minsAdditional Time:1 hr 50 minsTotal Time:2 hrs 10 minsServings:12Yield:12 servings (plus leftovers)Jump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 50 minsTotal Time:2 hrs 10 minsServings:12Yield:12 servings (plus leftovers)
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 50 mins
Additional Time:
1 hr 50 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:12
Servings:
12
Yield:12 servings (plus leftovers)
Yield:
12 servings (plus leftovers)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2tablespoonschopped fresh thyme1tablespoonchopped fresh sage1 ½teaspoonssalt1teaspoonground pepper112-pound turkey, giblets removed2lemons, sliced
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
2tablespoonschopped fresh thyme
1tablespoonchopped fresh sage
1 ½teaspoonssalt
1teaspoonground pepper
112-pound turkey, giblets removed
2lemons, sliced
DirectionsPreheat oven to 450 degrees F.Combine oil, thyme, sage, salt and pepper in a small bowl. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the turkey cut-side down and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.Make a layer of lemon slices about the size of the turkey in a large roasting pan. Set the turkey on the lemons.Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving.Originally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 450 degrees F.Combine oil, thyme, sage, salt and pepper in a small bowl. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the turkey cut-side down and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.Make a layer of lemon slices about the size of the turkey in a large roasting pan. Set the turkey on the lemons.Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving.
Preheat oven to 450 degrees F.
Combine oil, thyme, sage, salt and pepper in a small bowl. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the turkey cut-side down and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.
Make a layer of lemon slices about the size of the turkey in a large roasting pan. Set the turkey on the lemons.
Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)156Calories6gFat0gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
