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Prep Time:20 minsAdditional Time:3 hrs 25 minsTotal Time:3 hrs 45 minsServings:24Yield:24 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 25 minsTotal Time:3 hrs 45 minsServings:24Yield:24 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 25 mins
Additional Time:
3 hrs 25 mins
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:24
Servings:
24
Yield:24 servings
Yield:
24 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 12 to 14-pound turkey1tablespoonsnipped fresh rosemary or 1 teaspoon dried rosemary, crushed1tablespoonsnipped fresh thyme or 1 teaspoon dried thyme, crushed1tablespoonsnipped fresh sage or 1 teaspoon dried sage, crushed1teaspoonkosher salt or 1/2 teaspoon regular salt½teaspoonground black pepper3smallonions, quartered (12 ounces total)3mediumcarrots, peeled and cut into 2-inch chunks3stalkscelery, trimmed and cut into 2-inch chunks1cupwater1tablespoonolive oil1sprigFresh rosemary sprigs, fresh sage leaves, pomegranate wedges, tiny apples or pears, and/or kumquats
Cook Mode(Keep screen awake)
Ingredients
1 12 to 14-pound turkey
1tablespoonsnipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1tablespoonsnipped fresh thyme or 1 teaspoon dried thyme, crushed
1tablespoonsnipped fresh sage or 1 teaspoon dried sage, crushed
1teaspoonkosher salt or 1/2 teaspoon regular salt
½teaspoonground black pepper
3smallonions, quartered (12 ounces total)
3mediumcarrots, peeled and cut into 2-inch chunks
3stalkscelery, trimmed and cut into 2-inch chunks
1cupwater
1tablespoonolive oil
1sprigFresh rosemary sprigs, fresh sage leaves, pomegranate wedges, tiny apples or pears, and/or kumquats
Directions
Preheat oven to 425 degrees F. Remove neck and giblets from turkey, reserving neck bone. Rinse the inside of the turkey; pat dry with paper towels. In a small bowl, stir together snipped or dried rosemary, thyme, snipped or dried sage, salt, and pepper. Season inside of body cavity with half of the herb mixture. Pull neck skin to the back; fasten with a skewer. Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail with 100 percent cotton kitchen string. Twist wing tips under the back.
Roast for 30 minutes. Reduce oven temperature to 325 degrees F. Roast for 2-1/2 to 3 hours more or until the thermometer registers 180 degrees F. About 45 minutes before end of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. When turkey is done, the juices should run clear and the drumsticks should move easily in their sockets.
Remove turkey from oven. Transfer to a serving platter (reserve mixture in pan for gravy). Cover; let stand for 15 to 20 minutes. Remove and discard skin before carving. If desired, garnish platter with rosemary sprigs, sage leaves, pomegranate wedges, tiny apples or pears, and/or kumquats.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)154Calories3gFat0gCarbs30gProtein
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.
