High Protein Classic Roast Turkey

Elevate your holiday table with this High Protein Classic Roast Turkey, a centerpiece both nutritious and delicious. This succulent 12-pound turkey, perfectly seasoned with a blend of olive oil, garlic powder, onion powder, and fragrant dried thyme, is roasted atop a bed of carrots, celery, and onion for maximum flavor. Infused with the zesty freshness of lemon and aromatic herbs like rosemary and thyme, this recipe ensures tender, juicy meat with a beautifully crisped skin. Ideal for gatherings, it serves up to 10 and delivers high-quality protein with every bite. Perfect your roast with simple basting techniques and an easy pan-vegetable pairing, creating a feast that’s as wholesome as it is memorable.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 10

Ingredients

• 12 pounds whole turkey
• 0.25 cup olive oil
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 lemon
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 carrots
• 4 celery stalks
• 1 large onion
• 2 cups chicken broth

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Pat dry with paper towels.

Step 3

In a small bowl, mix the olive oil, salt, black pepper, garlic powder, onion powder, and dried thyme to create a paste.

Step 4

Rub the paste evenly all over the turkey, including under the skin and inside the cavity.

Step 5

Cut the lemon into quarters and place inside the cavity along with fresh rosemary and thyme sprigs.

Step 6

Peel and chop the carrots and celery into large chunks. Cut the onion into quarters.

Step 7

Place the chopped vegetables in the bottom of a large roasting pan to create a bed for the turkey. Pour chicken broth over the vegetables.

Step 8

Place the turkey, breast side up, on the vegetable bed in the roasting pan.

Step 9

Insert an oven-safe meat thermometer into the thickest part of the thigh, ensuring it doesn't touch bone.

Step 10

Roast the turkey in the preheated oven, basting occasionally with the juices from the pan, until the internal temperature reaches 165°F (74°C), about 3.5 to 4 hours.

Step 11

If the skin becomes too dark during roasting, tent the turkey with aluminum foil.

Step 12

Remove the turkey from the oven and let it rest for 20-30 minutes before carving.

Step 13

Carve and serve with the roasted vegetables and pan juices.

Nutrition Facts

Serving size	(6701.8g)

Amount per serving	% Daily Value*
Calories	8157.2

Total Fat 248.3g	0%
Saturated Fat 63.5g	0%
Polyunsaturated Fat 5.7g
Cholesterol 3810.2mg	0%
Sodium 11819.9mg	0%
Total Carbohydrate 65.8g	0%
Dietary Fiber 18.5g	0%
Total Sugars 27.5g
Protein 1320.7g	0%

Vitamin D 0IU	0%
Calcium 915.7mg	0%
Iron 65.7mg	0%
Potassium 15306.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 67.9%

Carbs: 3.4%