ROASTED TURKEY
Serves 10.
From Everyday Food magazine
• 1 fresh or thawed frozen whole turkey (10 to 12 lb.)
• 1 rib celery, cut into large pieces
• 2 dried bay leaves
• 2 medium carrots, cut into large pieces
• 2 medium onions, quartered
ROASTED TURKEY
November 18, 2009 at 7:08PM
• 4 tbsp. butter, room temperature
• 1 tsp. poultry seasoning
• Coarse salt and ground pepper
Directions
Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
Stuff cavity of bird with celery, bay leaves and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck.
Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 21/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.
Nutrition information per serving of 3 ounces of light meat, 3 ounces of dark meat, but no skin:
Calories278Fat7 gSodium400 mgSaturated fat2 g
Carbohydrates0 gCalcium40 mg
Protein50 gCholesterol145 mgDietary fiber0 g
Diabetic exchanges per serving: 7 lean meat.
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