Over Roasted Turkey
Thanksgiving doesn't have to be a dangerous time for your weight loss plan. Check out this oven roasted turkey recipe that leaves out the butter and oils, but still delivers all of the flavor.
- 1 10-12 lb fresh turkey neck & giblets removed – throw away
- 1 medium white onion sliced into quarters
- 2 Celery stalks sliced into 2″ pieces
- 1 T garlic powder
- 1 T onion powder
- Iodized salt to taste
- Black pepper to taste
- 1 T poultry seasoning or Mrs. Dash Seasoning for Chicken
- Optional: One roaster bag for turkey of 10-12 lbs
- Optional:One shallow foil roasting pan
If using a frozen turkey, thaw turkey 24 hours in refrigerator first.
Remove neck and giblets from the neck and body cavities, discard the neck and remove
the tail portion of turkey.
Heat oven to 325 degrees
Rinse the turkey inside and out with cold water and place the bird breast side up on a rack in a shallow roasting pan.
If using a roasting bag, place a bit of flour in bag, give it a quick shake, add the turkey to the bag and place in a shallow roasting pan.
Combine seasonings and rub all over turkey inside and outside cavity while in roasting bag or in roasting pan.
Next, place the onion and celery into cavity of bird.
If using roasting bag, seal it and cut small air slits into bag.
Roast turkey according to directions on roasting bag.
Or without a bag, roast turkey at 325 degrees for approximately 3 1/2 hours; if turkey browns too
quickly cover with a foil tent.
Turkey is done when thermometer inserted into breast reads 165 degrees and 180 degrees when inserted in the thigh, not touching bone.
Profile Exchange: 5oz. very lean protein
oven-roasted turkey, Profile Holiday Recipes