Rosemary-Herb Roasted Turkey Ingredients. 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 Rosemary Herb Seasoning Mix Directions. 1Preheat 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. 2Brush skin with oil using Chefs Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Digital 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.) 3Remove 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. Yield: , 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
Posted on: Mon, 04 Nov 2013 19:59:24 +0000
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