Recipes Roast Turkey with Herbs (Holidays, Entree)

Serving Size
4 ounces
Number of Servings

    (Allow 3-4 days for turkey to thaw in the refrigerator, do not thaw on the kitchen counter)

    • 1/4 cup minced onion
    • 1/2 teaspoon dried leaf thyme
    • 1/2 teaspoon dried rubbed sage
    • 3 tablespoons grated lemon rind
    • 1/4 cup chicken broth
    • 10 to12 pound turkey (completely thawed if frozen)
    • 2 cups chicken or turkey broth

Preheat oven to 400 degrees. Combine first 5 ingredients (onion through broth). Remove giblets from cavity and discard; rinse turkey and pat dry. Lift skin away from turkey over breast and spread mixture between skin and turkey. Use any remaining herb mixture in turkey cavity. Place turkey on rack sprayed with cooking spray; put rack in roasting pan and pour broth around turkey. Roast turkey 30 minutes. Reduce oven temperature to 350 degrees; continue roasting until meat thermometer inserted into thickest part of thigh registers 175 degrees, about 2 hours. (Baste every 30 minutes, if desired.) Transfer turkey to platter; tent with foil and let stand 30 minutes to let the juices set. Do not cut turkey for 30 minutes. Serve yourself about a 4-ounce portion.

Nutrition Information

293 Calories; 15g Fat (46.5% calories from fat); 37g Protein; trace Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 203mg Sodium.