Herb-Roasted Turkey

Herb-Roasted Turkey
Summary

Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further!

  • Prep time
    25 min
  • Servings
    12 Servings
  • Serving size
    3 ounces (skinless)
Dinner Holidays & Entertaining Main Dish Low Sodium Lower Carb
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    3 ounces (skinless)
  • Amount per serving Calories 165

  • Total Fat 2.5g
    • Saturated Fat 1.5g
  • Cholesterol 95mg
  • Sodium 75mg
  • Total Carbohydrate 0g
    • Dietary Fiber 0g
  • Protein 33g
Dinner Holidays & Entertaining Main Dish Low Sodium Lower Carb
Ingredients

Ingredients

  • unsalted butter (softened)
    5 tsp
  • fresh minced sage (divided)
    3 tsp
  • fresh minced thyme (divided)
    3 tsp
  • fresh rosemary (minced, divided)
    3 tsp
  • Kosher salt and freshly ground black pepper to taste
    1
  • chicken broth (low-fat, reduced-sodium)
    1 1/2 cups
  • white wine (dry)
    1 cups
  • turkey breast (skin on, washed and patted dry)
    5 lbs
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.

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