Rosemary-Herb Roasted Turkey
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Lemon Rosemary Rub
Preheat oven to 325°F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
Brush skin with oil using Chef's Silicone Basting Brush. Sprinkle with rub. Roast turkey 3-4 hours or until Pocket Thermometer registers 180°F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)
Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.
Varies depending on size of turkey servings of 4 ounces
Nutrients per serving:
Calories 240, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 95 mg, Carbohydrate 0 g, Protein 32 g, Sodium 75 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
4 meat (0 carb)