Perfect Roasted Turkey2012-11-08
- Servings : 16
- Prep Time : 15m
- Cook Time : 4:0 h
- Ready In : 4:15 h
While roasted turkey is generally prepared at home only around Thanksgiving and other major holidays, it is a great addition to the low-sodium lifestyle anytime. Homemade roasted turkey is perfect for making sandwiches or as a main course. The lemons and onions give this turkey a great moist flavor.
Check the packaging on the turkey carefully. Some turkeys are soaked in a salt-water brine to plump them up. Try to find a turkey with the lowest sodium content possible.
Check the turkey often during the last hour or so of roasting. If allowed to roast for too long, the turkey will become dry.
- 1 12-pound whole turkey, fresh or thawed
- 3 tablespoon unsalted butter, softened
- 3 cups low-sodium chicken broth
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 whole lemons, quartered
- 2 whole onions, quartered
Preheat the oven to 350°F.
Remove the giblets and neck from the turkey. Rinse the turkey under cold water and place in a large roasting pan.
Stuff the turkey with the lemons and onions.
Gently separate the skin on the breast from the meat, and spread butter and parsley underneath the skin.
Pour chicken broth over the top of the turkey. Sprinkle with onion powder, garlic powder, and paprika.
Cover the turkey with foil and roast for 3 1/2 to 4 hours, or until the internal temperature of the turkey reaches 180°F as read by a meat thermometer. Remove the foil for the last 30 minutes of baking to brown the skin.
Remove the turkey from the oven and allow to rest for at least 15 minutes before carving. Drippings at the bottom of the pan may be used to make a low-sodium gravy.
We recommend using Cuisinart’s Stainless 16-inch Roaster with Rack for making this turkey.
We used Pacific Natural Foods Organic Low Sodium Chicken Broth in this recipe, with only 70 mg of sodium per cup!
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This information is per serving.
Total Fat10.2 g
Saturated Fat3.9 g