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Name: Classic Roasted Half Turkey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 urkey,3-4kg; 2 tbsp olive oil; 2 medium onions; 6 large carrots; one bunch fresh rosemary; 3 large garlic cloves unpeeled; 1/2 upwhite wine (optional); 1/2 upchicken broth (1 cup if omitting wine); For rub; 1 tbsp salt; 1/2 tbsp pepper; 1/2 tbsp garlic powder; 1 tbsp ground sage; 1/2 tbsp ground rosemary; 1/2 tbsp ground thyme

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INGREDIENTS

1/2 urkey,3-4kg
2 tbsp olive oil
2 medium onions
6 large carrots
one bunch fresh rosemary
3 large garlic cloves ; unpeeled
1/2 upwhite wine (optional)
1/2 upchicken broth (1 cup if omitting wine)
For rub
1 tbsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder
1 tbsp ground sage
1/2 tbsp ground rosemary
1/2 tbsp ground thyme

INSTRUCTIONS

Preheat your oven to 350 degrees.

Rub both sides of the turkey with olive oil.

Combine all spices to make a rub. Sprinkle generously onto both sides of the bird.

Slice your onions roughly into 1-inch rounds. Peel and wash the carrots.

Pour wine and chicken broth into your roasting pan. Line the bottom with onions, whole carrots, unpeeled garlic cloves, and rosemary sprigs. Place the bird on top of all the vegetables, cut side down.

Cook the turkey for 1 ½ - 2 hours until cooked through. Test for doneness with a meat thermometer. Turkey should reach an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.

Remove turkey from the oven and let it rest for 15 minutes before carving.

NOTES

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Classic Roasted Half Turkey

1/2 urkey,3-4kg
2 tbsp olive oil
2 medium onions
6 large carrots
 one bunch fresh rosemary
3 large garlic cloves unpeeled
1/2 upwhite wine (optional)
1/2 upchicken broth (1 cup if omitting wine)
 For rub
1 tbsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder
1 tbsp ground sage
1/2 tbsp ground rosemary
1/2 tbsp ground thyme

Preheat your oven to 350 degrees.
Rub both sides of the turkey with olive oil.
Combine all spices to make a rub. Sprinkle generously onto both sides of the bird.
Slice your onions roughly into 1-inch rounds. Peel and wash the carrots.
Pour wine and chicken broth into your roasting pan. Line the bottom with onions, whole carrots, unpeeled garlic cloves, and rosemary sprigs. Place the bird on top of all the vegetables, cut side down.
Cook the turkey for 1 ½ - 2 hours until cooked through. Test for doneness with a meat thermometer. Turkey should reach an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
Remove turkey from the oven and let it rest for 15 minutes before carving.

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Nutrition

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Serving Size: 1 (418g)
Recipe Makes: 1

Calories: 267
Calories from Fat: 74 (28%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 131.7mg		5 %
Potassium 1023.8mg		27 %
Total Carbohydrate 47.6g		14 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 35.8g
Protein 6g		9 %
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.

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Calories per serving: 267

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