12
25 minutes
2 hours, 30 minutes
1 orange
1 lemon
1 medium yellow onion (quartered)
1 tablespoon fresh rosemary (finely chopped)
1 tablespoon fresh thyme (finely chopped)
1 tablespoon fresh sage (finely chopped)
1 tablespoon kosher salt
1 teaspoon pepper
1/2 teaspoon paprika
1/4 cup unsalted butter (softened)
1 (12-14 lb) turkey
4 cups unsalted chicken broth
aluminum foil
- Preheat oven to 325°F. Zest peel of orange and lemon (1 teaspoon each), then cut each into quarters. Peel and quarter onion; chop herbs. Combine 2 tablespoons herbs, zests, salt, pepper, paprika, and butter until blended.
- Remove the bag of giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan. Tuck wings under turkey.
- Rub herb butter over top of turkey and inside cavity. Place oranges, lemons, and onions in turkey cavity. Wash hands. Pour broth into roasting pan.
- Roast turkey 1 hour. Tent with foil and continue to cook 45-60 minutes and until turkey is 165°F. Transfer turkey to platter; let stand 15-30 minutes before carving. Sprinkle with remaining 1 tablespoon herbs and serve.
CALORIES (per 1/12 recipe): 470kcal; FAT: 21g; SAT FAT: 7g; TRANS FAT: 0g; CHOL: 255mg; SODIUM: 550mg; CARB: 2g; FIBER: 0g; SUGARS: 1g; PROTEIN: 66g; VIT A: 6%; VIT C: 2%; CALC: 4%; IRON: 15%
1 orange
1 lemon
1 medium yellow onion (quartered)
1 tablespoon fresh rosemary (finely chopped)
1 tablespoon fresh thyme (finely chopped)
1 tablespoon fresh sage (finely chopped)
1 tablespoon kosher salt
1 teaspoon pepper
1/2 teaspoon paprika
1/4 cup unsalted butter (softened)
1 (12-14 lb) turkey
4 cups unsalted chicken broth
aluminum foil
- Preheat oven to 325°F. Zest peel of orange and lemon (1 teaspoon each), then cut each into quarters. Peel and quarter onion; chop herbs. Combine 2 tablespoons herbs, zests, salt, pepper, paprika, and butter until blended.
- Remove the bag of giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan. Tuck wings under turkey.
- Rub herb butter over top of turkey and inside cavity. Place oranges, lemons, and onions in turkey cavity. Wash hands. Pour broth into roasting pan.
- Roast turkey 1 hour. Tent with foil and continue to cook 45-60 minutes and until turkey is 165°F. Transfer turkey to platter; let stand 15-30 minutes before carving. Sprinkle with remaining 1 tablespoon herbs and serve.
CALORIES (per 1/12 recipe): 470kcal; FAT: 21g; SAT FAT: 7g; TRANS FAT: 0g; CHOL: 255mg; SODIUM: 550mg; CARB: 2g; FIBER: 0g; SUGARS: 1g; PROTEIN: 66g; VIT A: 6%; VIT C: 2%; CALC: 4%; IRON: 15%
