This is the standard family turkey recipe. The breast end up a little bit drier than the ideal, but it's a crowd pleaser with the traditional relatives. It's also not too much work.
Rinse the bird and put the turkey in a large pan on a lot of paper towels at least 5 days beforehand to thaw. Change the paper towels daily. The skin should get nice and dry.
The night before, mix the oil and herbs and put in the fridge. On thanksgiving morning, rub the herb oil over the bird and stuff some herbs under the skin. Put in the roasting pan on a bed of the chopped carrots, celery, and onion. Also put some vegetables in the cavity. Cover with liberal application on salt and pepper.
Bake, uncovered at 325 until brown. Cover. Continue baking until a thermometer deep in the thigh reads 175.
Move turkey to cutting board, cover, in foil. Deglaze roasting pan with stock, strain and separate from oil, reduce in a sauce pan for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (309g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 161 (38%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 119.7mg||37 %|
|Sodium 2312mg||80 %|
|Potassium 79.6mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.7g|
|Protein 57.7g||82 %|
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: 419
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.