Prep time: 35min (15 min night before) cook time 2 1/2 - 5 hours
1 10-12lb turkey, completely thawed (or fresh)
8 garlic cloves, halved lengthwise
8 italian parsley stems
6 fresh sage leaves
leaves of 12 thyme sprigs
leaves of 12 oregano sprigs
1 lemon, halved
1 orange, halved
coarse grained salt
cracked black pepper
1c coarsely chopped celery
1c coarsely chopped onion
1c thickly sliced carrots
1 tbsp olive oil
1 14 1/2 oz can fat free, salt free chicken broth
the day before roasting, remove giblets from turkey cavity, discard (or save to make broth for gravy). rinse turkey under cold running water. Pat dry with paper towels. slide your hand between the skin and the breast to losen skin; stuff garlic and hebs underneath skin. squeeze lemon and orange all over, put rinds inside turkey cavity. salt and pepper inside and out. cover in plastic wrap; refrigerate overnight.
Next morning, preheat oven to 350 F. Put celery, onion and carrots in a large roasting pan. Put turkey on top, breast side up, wings tucked under shoulders. rush with oliveoil; put in oven. baste every half hour with chicken broth. when breast is browned, tent loosely with foil. when a cooking thermometer inserted mid-thigh reads 165-170 F (after about 2 1/2 hours) remove from oven, transfer to platter. let rest 15-30 minutes, then carve.
Serves 10
Per 4 oz serving:
156 calories
6.8g fat
54% protein (not sure why they didn't include grams for protein and carbohydrates, bizarre.)
7% carbohydrates
Shape magazine, Nov. 1999
i made it for thanksgiving 2001, it was yummy ;)
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