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Herb-Roasted Turkey
25 min prep time
at least 1 hr and 20 min cook time
12servings
How to Make Herb-Roasted Turkey
Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further!
25 min prep time
at least 1 hr and 20 min cook time
12servings
3 ounces (skinless)
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
- In a small bowl, combine the butter with 2 Tsps.. each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 Tsp. of each of the herbs.
- In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
- With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.
- Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.
- Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.
Nutrition facts
12 Servings
-
Serving Size
3 ounces (skinless)
- Amount per serving Calories 165
-
Total Fat
2.5g
- Saturated Fat 1.4g
- Cholesterol 95mg
- Sodium 75mg
-
Total Carbohydrate
0g
- Dietary Fiber 0g
- Protein 33g
Ingredients
unsalted butter (softened)
5 tsp
fresh minced sage (divided)
3 tsp
fresh minced thyme (divided)
3 tsp
fresh rosemary (minced, divided)
3 tsp
salt and pepper to taste
1 pinch
low sodium chicken broth (low-fat, reduced-sodium)
1 1/2 cup
white wine (dry)
1 cup
turkey breast (skin on, washed and patted dry)
5 lbs
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