Herb-seasoned turkey (recipe)
| Herb-seasoned turkey (recipe) | |
|---|---|
| Name | Herb-seasoned turkey |
| Ingredients | Fresh rosemary leaf • Italian parsley • Fresh thyme leave • Olive oil • Butter • Salt • Fresh ground black pepper • Turkey • Bay leaves • Sage leaves |
| Cooktime (in hours) | 2.5 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 2.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 754.3 |
| Fat | 39.5 |
| Protein | 92.7 |
| Carbohydrate | 0.1 |
| Fiber | 0 |
| Net carbohydrates | 0.1 |
| Sugar | 0 |
| Saturated fat | 11.4 |
| Cholesterol (mg) | 312.5 |
| Sodium | 380.5 |
| Servings | 16 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Herb-seasoned turkey (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Herb-seasoned turkey (recipe) image(external)
Recipe instructions
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
- Roast turkey in 325 8F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160 8F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard
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Food tags
Poultry, Meat, Thanksgiving, Weeknight, For Large Groups, Oven,
Herb-seasoned turkey (recipe) details:
Time:
Prep Time in Hours and Mins:2H50M
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Contributors: Prab R. Tumpati, MD
