Garlic and Herb Roasted Turkey - 3g Carbs, Trace Fiber
From: Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p112
Our recipe specialists use an easy herb rub to turn out a tender, tasty
turkey with beautiful golden skin. Lemon adds a pleasant flavor to the
gravy. —Taste of Home Test Kitchen
Prep: 45 min
Bake: 3 3/4 hours PLUS standing
Yield: 14 Servings
1 turkey (14 to 16 lb)
1/4 cup minced fresh parsley
2 Tbsp minced fresh basil
2 Tbsp minced fresh oregano
1 1/2 tsp garlic powder
1 1/2 tsp Italian seasoning
1 tsp each minced fresh rosemary, tarragon and thyme
1/4 tsp salt
1/4 tsp each: lemon-pepper seasoning, cayenne pepper, chili powder and paprika
2 garlic cloves, minced
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
2 Tbsp all-purpose flour
Pat turkey dry. Combine the seasonings and garlic; rub over the outside
and inside of turkey. Place lemon and orange wedges in cavity. Place
breast side up on a rack in a roasting pan.
Bake at 325 degrees F for 3 1/2 to 4 hours or until a meat thermometer
reads 180 degrees F, basting occasionally with pan drippings. Cover
loosely with foil if turkey browns too quickly. Remove turkey to a
serving platter; Cover and let stand for 20 minutes before carving.
Pour pan drippings and loosened brown bits into a measuring cup. Skim
fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In
a small saucepan, combine flour and fat until smooth. Gradually stir
in drippings. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve with turkey.
Yield: 14 servings (2 cups gravy).
Serving Size: 8 oz cooked turkey with about 2 Tbsp gravy
Nutrition per Serving:
541 Calories, 24g Fat, 7g Saturated Fat, 245mg Cholesterol, 225mg Sodium,
3g Carbs, Trace Fiber, 73g Protein
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment