Low Fat Classic Baked Turkey
Elevate your holiday centerpiece with this Low Fat Classic Baked Turkey, a healthier twist on a traditional favorite. This recipe combines the rich flavors of fresh rosemary, thyme, and zesty lemon to create a perfectly seasoned, moist turkey with a golden, crispy skin—all without the added fat of heavy marinades or butter. A bed of aromatic vegetables, slow-roasted in low-sodium chicken broth, not only enhances the bird's flavor but also doubles as a delicious side dish. With just 30 minutes of prep and a straightforward roasting process, this dish is an approachable yet impressive option for any family gathering. Perfect for those seeking a low-fat alternative that doesn’t skimp on juicy, tender results.
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Ingredients
- 10 pounds whole turkey
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 whole lemon
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 medium onions
- 2 medium carrots
- 2 medium celery stalks
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 4 cloves garlic
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Remove giblets and neck from the turkey's cavity. Rinse the turkey inside and out with cold water and pat dry with paper towels.
Step 3
Rub the turkey inside and out with the salt and black pepper.
Step 4
Cut the lemon in half and place it inside the cavity along with the rosemary and thyme sprigs.
Step 5
Peel and quarter the onions, slice the carrots and celery into uniform pieces, and peel the garlic cloves.
Step 6
Arrange the onions, carrots, celery, and garlic in the bottom of the roasting pan. Pour the chicken broth over the vegetables.
Step 7
Place a roasting rack over the vegetables in the pan. Set the turkey, breast side up, on the rack.
Step 8
Brush olive oil over the turkey skin to help with even browning.
Step 9
Cover the turkey loosely with aluminum foil. Place the turkey in the preheated oven.
Step 10
Bake the turkey for approximately 3 hours, or until a meat thermometer inserted in the thickest part of the breast reads 165°F (74°C). Remove the foil during the last hour to allow the skin to brown.
Step 11
Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
Step 12
Carve the turkey and serve with the roasted vegetables and any other desired side dishes.
Nutrition Facts
| Serving size | (5574.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6603.8 |
| Total Fat 188.7g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 3175.1mg | 0% |
| Sodium 10106.0mg | 0% |
| Total Carbohydrate 47.7g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 24.1g | |
| Protein 1098.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 680.6mg | 0% |
| Iron 53.2mg | 0% |
| Potassium 12030.8mg | 0% |
Source of Calories