Low Sodium Classic Baked Turkey

Elevate your holiday feast with this Low Sodium Classic Baked Turkey, a heart-healthy twist on a timeless favorite! This recipe uses a vibrant blend of fresh rosemary, thyme, sage, and tangy lemon to infuse flavor without the need for salt. Softened unsalted butter is rubbed generously under and over the turkey skin for a moist, golden-brown finish, while the cavity is stuffed with aromatic vegetables for added depth. A splash of low sodium chicken broth keeps the turkey tender as it roasts to perfection. Perfect for health-conscious diners, this easy-to-follow recipe yields a succulent centerpiece that's ideal for Thanksgiving, Christmas, or any special occasion. Serve with your choice of low sodium sides for a truly satisfying meal!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 12

Ingredients

• 12 pounds whole turkey
• 0.5 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 onion, quartered
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 cup low sodium chicken broth

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the giblets from the turkey and pat the turkey dry with paper towels.

Step 3

In a small bowl, stir together the softened unsalted butter, rosemary, thyme, sage, minced garlic, lemon zest, lemon juice, and black pepper.

Step 4

Gently loosen the skin over the turkey breasts and thighs by sliding your fingers between the skin and meat. Be careful not to tear the skin.

Step 5

Spread half of the butter-herb mixture under the turkey skin, evenly distributing it.

Step 6

Rub the remaining butter-herb mixture over the outside of the turkey.

Step 7

Drizzle olive oil over the turkey and massage it in for extra moisture and crispiness.

Step 8

Stuff the cavity of the turkey with the quartered onion, carrot, and celery.

Step 9

Place the turkey on a rack in a large roasting pan, breast-side up.

Step 10

Pour the low sodium chicken broth into the bottom of the roasting pan.

Step 11

Cover the turkey loosely with aluminum foil to prevent over-browning.

Step 12

Roast the turkey in the preheated oven. Plan for about 15 minutes per pound, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.

Step 13

Remove the foil during the last 30 minutes of roasting to allow the skin to become golden brown.

Step 14

Once cooked, remove the turkey from the oven, tent it with foil, and let it rest for at least 20 minutes before carving to allow juices to redistribute.

Step 15

Carve the turkey and serve warm with your choice of sides.

Nutrition Facts

Serving size	(6119.9g)

Amount per serving	% Daily Value*
Calories	8578.9

Total Fat 315.3g	0%
Saturated Fat 119.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4068.5mg	0%
Sodium 3966.0mg	0%
Total Carbohydrate 27.1g	0%
Dietary Fiber 7.9g	0%
Total Sugars 9.0g
Protein 1314.2g	0%

Vitamin D 0IU	0%
Calcium 780.3mg	0%
Iron 63.1mg	0%
Potassium 13969.7mg	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: 34.6%

Protein: 64.1%

Carbs: 1.3%