Turkeys are much more than just a traditional bird. With just less than 1 gram of fat per 3-ounce serving, turkey breast is much healthier than chicken breast or a beefsteak. It’s also the main entree of a traditional dinner held for special days and events like Thanksgiving. With so much meat, the turkey can provide enough for an entire family. The meat can pack a bunch for the stomach.
It is very tasty and filling and, as already stated, include less fat and more protein and nutritional value than chicken. Learn how to roast your own turkey for family and friends with this easy, tasty, and healthy Thanksgiving recipe.
Preparation Time: 30-40 minutes
Total Time: Around 5 hours
1 Turkey, thawed and rinsed properly
1 tbsp of fresh sage leaves, chopped
1 tbsp of fresh rosemary, chopped
1-1/2 tsp of fresh thyme leaves, chopped
8 cloves of garlic, chopped thoroughly
5 tbsp of olive oil
1/2 cup of chopped parsely
Salt and ground pepper as per requirement
2 lemons, poked with a fork several times
1 qt of apple cider
- Preheat oven to around 350 degrees. Remove packet of giblets and neck. Discard liver and any other unwanted parts. Rinse remaining giblets and neck and refrigerate until ready to make broth.
- Turn turkey, breast facing upward. Bend wing tips forward, underneath neck cavity to keep them in place. If needed, you may break the bones.
- Combine parsley, garlic, thyme, rosemary, sage, (1) tsp of salt, (1/2) tsp of pepper, and (4) tbsp of olive oil in a small bowl. Carefully loosen turkey skin around the thighs and breast area with fingers. Rub the herb mixture under the skin of broth.
- Season with salt and pepper. Fill with rosemary and lemons. Tie the legs together using a cotton kitchen twine to help the turkey retain its shape and moisture while cooking.
- Pour apple cider to bottom of the pan. Set roasting rack on top. Lift the turkey onto the rack, on it’s back (Breast side up). Rub with remaining tbsp of olive oil and season plenty of salt and ground pepper. House the turkey loosely with foil (cooking foil recommended) and roast for 1 hour.
- After 1 hr of roasting, uncover and continue to roast (without the foil), basting the turkey with pan juices. Don’t forget to insert a cooking thermometer to the thickest part of thigh. Roast until thermometer reaches 170 degrees. Roast for about 3 hours more. If browning is too quick, place foil on turkey and add regular water to the pan if it gets too dry.
- Cover loosely with foil (if you already have foil on, loosen it while keeping it there) and let stand for half an hour. Carve and serve with roasted or steamed vegetables.