Classic herb-roasted turkey
prep 35 min | roast 3 hr 15 min | serves 10 + leftovers | make ahead 3 days
½ c finely chopped mixed fresh herbs (parsley, thyme, sage and chives)
2 small lemons
2 Tbsp light stick butter, at room temperature
2 tsp garlic paste
¼ tsp black pepper
1 (12 to 14-lb) fresh or thawed frozen turkey
1 tsp kosher salt
1 small onion, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
3 c low-sodium chicken broth
Preheat oven to 350°F. Spray large roasting pan and rack with nonstick spray. 2
Filling: Mix herbs, grated zest and juice of 1 lemon, butter, garlic paste and pepper in small bowl. (If making ahead, cover and chill up to 3 days. Return to room temperature.) 3
Remove neck and giblets from body and neck cavities of turkey and discard. Drain juices from turkey; pat turkey dry with paper towels. Sprinkle body and neck cavities with salt. Slip your fingers under skin to create large pockets over both breast halves and legs. Spread filling onto meat under skin. Cut remaining lemon into wedges. Stuff body cavity with lemon wedges, onion and celery. Close cavities with metal skewers. Tuck wings under breast and tie legs together with kitchen string.
Put turkey breast-side up on rack. Add 1½ c broth to roasting pan. Roast, basting with pan juices every hour and adding enough of remaining 1½ c broth to prevent pan juices from evaporating, until instant-read thermometer inserted 2 inches into inner thigh (without touching bone) registers 165°F, 3¼–3¾ hours (if the breast browns too quickly, cover it with tented foil). Transfer turkey to cutting board. Tent with foil and let stand 20 minutes, reserving ⅓ c pan drippings for Rich Turkey Gravy (p. 79). Carve turkey; remove skin before eating. Serve with gravy.
per serving (1½ [1-ounce] slices each skinless white meat and skinless dark meat without gravy):
154 cal, 5 g total fat, 1 g sat fat, 0 g trans fat, 72 mg chol, 208 mg sod, 0 g total carb, 0 g sugar, 0 g fib, 25 g prot, 20 mg calc. PointsPlus
FYI If you’re using a kosher turkey, omit the salt from this recipe.