| October Recipe - Roast Turkey |
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| Roast Turkey | |
| 1 (8 to 10 pound) turkey, neck and gizzards
removed Kosher salt and freshly ground black pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage 2 bay leaves 8 tablespoons unsalted butter (1 stick), melted |
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| Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve | |
| Nutrient Value for 6 ounces dark meat turkey
with skin: 395 calories, 22 grams fat, 47 grams protein Nutrient Value for 6 ounces white meat without skin: 238 calories, 2 grams fat, 51 grams protein |
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