Try this Cooking Light Roast Turkey recipe, or contribute your own.
Suggest a better descriptionPre-heat over to 450°.
Remove giblets and neck from turkey and reserve for gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosed skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back; tuck under turkey.
Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450° oven; immediately reduce the oven temperature to 325° (do not remove turkey from oven). Bake for 2 hours or until the thermometer registers 180°, basting turkey frequently with pan juices. Reserves 3 tbsps. drippings for gravy; let turkey stand for 25 minutes. Discard skin. Serve with gravy.
Serve with Class Pan Gravy
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 71 | ||
Calories from Fat: 30 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 910.2mg | 31 % | |
Potassium 163.8mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 5.1g | ||
Protein 4.2g | 6 % | |
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: 71
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