Mouthwatering Herb Roasted Turkey Recipe

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Mouthwatering Herb Roasted Turkey
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Ingredients
11
Count
Nutrition
615
Calories
Total time
260
Minutes
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Ingredients:

  • 1 whole turkey (i used a 12 lb bird)
  • 1 (14 oz) can chicken broth
  • 1/2 tbsp ground sage
  • 1/2 tbsp rosemary
  • 1/2 tbsp basil
  • 1/2 tbsp thyme
  • 1/2 tbsp marjoram
  • 1 tsp salt
  • 1 tsp pepper
  • scalding water

Directions:

  1. Note: Throughly thaw the turkey before starting any of these steps.
  2. Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
  3. Remove the neck & giblets from the cavities, use as you desire or throw away.
  4. In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
  5. With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
  6. (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
  7. Flip the turkey over and do the same with the other side.
  8. Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
  9. Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
  10. Boil a kettle of scalding hot water.
  11. Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
  12. Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
  13. Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
  14. Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
  15. Cooking: Preheat the oven to 350 degrees.
  16. Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
  17. Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
  18. Note: A 12lb turkey, like I used, should take around 4 hours to cook.
  19. Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
  20. Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
  21. Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 614.79 Kcal (2574 kJ)
Calories from fat 251.6 Kcal
% Daily Value*
Total Fat 27.96g 43%
Cholesterol 300.12mg 100%
Sodium 669.42mg 28%
Potassium 941.56mg 20%
Total Carbs 0.26g 0%
Sugars 0.01g 0%
Dietary Fiber 0.14g 1%
Protein 91.75g 184%
Vitamin C 0.4mg 1%
Iron 4.3mg 24%
Calcium 50.6mg 5%
Amount Per 100 g
Calories 145.26 Kcal (608 kJ)
Calories from fat 59.45 Kcal
% Daily Value*
Total Fat 6.61g 43%
Cholesterol 70.91mg 100%
Sodium 158.17mg 28%
Potassium 222.47mg 20%
Total Carbs 0.06g 0%
Sugars 0g 0%
Dietary Fiber 0.03g 1%
Protein 21.68g 184%
Vitamin C 0.1mg 1%
Iron 1mg 24%
Calcium 11.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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