Directions:
1) Preheat oven to 325 degrees. Remove and discard turkey neck, heart, and gizzard. Rinse bird and lightly salt cavity.
2) Mix together olive oil, lemon juice, Dijon mustard, thyme, rosemary, black pepper, and sage.
3) Gently slide fingers under skin of turkey to loosen around turkey breast. Smear or brush 1 T. herb mixture over
each turkey breast. Then smear rest of mixture over any exposed flesh and skin of turkey breasts and legs.
If not stuffing the turkey try to cover cavity with skin of the neck and body with toothpicks.
4) Place turkey on rack in roasting pan. Cook for about 1 hour. Add about a can of chicken broth or about 1/4 inch of broth to pan.
Total roasting time should be according to the number of pounds your turkey weighs. Usually about 20 minutes per pound at 325 degrees.
A meat thermometer should read 180 degrees.
Make the most of leftovers:
Turkey Caesar Wrap - Whole grain tortilla or flatout bread with sliced turkey, romaine lettuce, diced tomatoes, shredded parmesan, and light Caesar dressing
Ruben Turkey - Sliced turkey topped with sauerkraut or coleslaw, thousand island dressing, and Swiss cheese on grilled rye bread.
Turkey Parmesan - Top sliced turkey with spaghetti sauce and shredded mozzarella on Italian bread.
Other Turkey leftover ideas: Turkey Enchiladas, Casseroles, Pot Pies, Turkey Rice Soup, Turkey Topped Salads or Turkey Salad.
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