Here's a delicious (and sugar free) meal that's perfect for a Sunday dinner!
Southern French-Style Herb-Roasted Turkey
The combination of herbs, garlic, spices and lemon juice create a flavorful, moist turkey that is simple to prepare.
IngredientsNumber of Servings: 10 (1/4 lb turkey meat)
1/4 cup Extra-Virgin Olive Oil, divided
1 (10–12 lb) turkey
Salt, to taste
Freshly ground pepper, to taste
1 Tbsp Herbes de Provence
1 tsp Poultry Seasoning
1 Whole Head Garlic, top chopped off
2 Lemons, halved
1 Sprig Fresh Rosemary
1 Sprig Fresh Thyme
1 Sprig Fresh Sage
1 (10–12 lb) turkey
Salt, to taste
Freshly ground pepper, to taste
1 Tbsp Herbes de Provence
1 tsp Poultry Seasoning
1 Whole Head Garlic, top chopped off
2 Lemons, halved
1 Sprig Fresh Rosemary
1 Sprig Fresh Thyme
1 Sprig Fresh Sage
Preparation
1. Preheat oven to 425°F. Use 1 Tbsp olive oil to grease the bottom of a large roasting pan. Wash and dry the turkey thoroughly. Season with salt and pepper on the inside and out. Place turkey breast side up in the pan. Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands. Place whole garlic head, 1 lemon half, rosemary, thyme, and sage inside the cavity. Squeeze lemon juice from remaining lemon half over the top of the turkey. Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 2–2 1/2 hours or until the internal temperature of the thickest part of the turkey breast meat reads 180°F on a meat thermometer. Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
2. Strain the liquid from the bottom of the pan into another saucepan. Juice the remaining 2 lemon halves, add to the saucepan, and stir. Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.
1. Preheat oven to 425°F. Use 1 Tbsp olive oil to grease the bottom of a large roasting pan. Wash and dry the turkey thoroughly. Season with salt and pepper on the inside and out. Place turkey breast side up in the pan. Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands. Place whole garlic head, 1 lemon half, rosemary, thyme, and sage inside the cavity. Squeeze lemon juice from remaining lemon half over the top of the turkey. Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 2–2 1/2 hours or until the internal temperature of the thickest part of the turkey breast meat reads 180°F on a meat thermometer. Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
2. Strain the liquid from the bottom of the pan into another saucepan. Juice the remaining 2 lemon halves, add to the saucepan, and stir. Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.
Nutritional Information
Calories: 215
Total Carbohydrates: 3 g
Dietary Fiber: 2 g
Sugars: 0 g
Total Fat: 8.0 g
Saturated Fat: 2.23 g
Trans Fat: 0 g
Cholesterol: 80 mg
Sodium: 80 mg
Protein: 31 g
Calories: 215
Total Carbohydrates: 3 g
Dietary Fiber: 2 g
Sugars: 0 g
Total Fat: 8.0 g
Saturated Fat: 2.23 g
Trans Fat: 0 g
Cholesterol: 80 mg
Sodium: 80 mg
Protein: 31 g
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