Simple Savory Turkey Dinner
1. Preheat oven to 450°. In small bowl, stir 1½ tablespoons each rosemary and thyme, oil, ½ teaspoon salt and 1 teaspoon pepper.
2. In large roasting pan, add onion, sage sprigs (from poultry herbs), any remaining chopped rosemary and/or thyme and 1 cup water; place turkey, skin side up, on top of onion mixture. Pat turkey dry with paper towel; rub with rosemary mixture and roast 25 minutes or until skin starts to brown. Reduce temperature to 375°; roast 45 minutes or until internal temperature of turkey reaches 165°, adding ½ cup water if pan juices look dry. Transfer turkey to cutting board; tent loosely with foil and let stand 15 minutes before slicing.
3. Carve turkey breasts from bone; cut crosswise into ½-inch-thick slices. Serve turkey with cranberry sauce and stuffing.
Chef Tips: To customize this dish, add 2 minced garlic cloves to the herb mixture and 2 diced green apples to the onion mixture. For added flavor, substitute water with chicken stock.
- 31 g Fat
- 7 g Saturated
- 159 9 Cholesterol
- 736 mg Sodium
- 34 g Carbohydrates
- 2 g Fiber
- 15 g Sugars
- 12 g Added Sugars
- 64 g Protein
Directions
1. Preheat oven to 450°. In small bowl, stir 1½ tablespoons each rosemary and thyme, oil, ½ teaspoon salt and 1 teaspoon pepper.
2. In large roasting pan, add onion, sage sprigs (from poultry herbs), any remaining chopped rosemary and/or thyme and 1 cup water; place turkey, skin side up, on top of onion mixture. Pat turkey dry with paper towel; rub with rosemary mixture and roast 25 minutes or until skin starts to brown. Reduce temperature to 375°; roast 45 minutes or until internal temperature of turkey reaches 165°, adding ½ cup water if pan juices look dry. Transfer turkey to cutting board; tent loosely with foil and let stand 15 minutes before slicing.
3. Carve turkey breasts from bone; cut crosswise into ½-inch-thick slices. Serve turkey with cranberry sauce and stuffing.
Chef Tips: To customize this dish, add 2 minced garlic cloves to the herb mixture and 2 diced green apples to the onion mixture. For added flavor, substitute water with chicken stock.
