Preheat the oven to 325-F degrees. Rinse turkey, drain, and pat dry. Remove neck and giblets; reserve if you'd like to use the giblets for gravy. Truss the turkey. Place, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan. Brush the turkey with the olive oil. Sprinkle on the poultry seasoning and black pepper.
Insert roasting thermometer in turkey thigh, making sure it doesn't touch bone. Roast the turkey for 3 to 3 1/2 hours or until thermometer registers 180-F degrees (165-F based on current standards), basting often and covering with foil if necessary to prevent over-browning. Let turkey stand for 15 to 20 minutes before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (525g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 297 (43%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 385.3mg||119 %|
|Sodium 582.4mg||20 %|
|Potassium 938.8mg||25 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 89.5g||128 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 683
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