Home
About Us
Recipe of the Month
Holiday Meals
Appetizers and Snacks
Main Dishes
Salads
Side Dishes
Soups
Desserts
Kid Pleasers
Diabetic Recipes
Glycemic Index Recipes
Post A Recipe
Other Resources
Diet and Nutrition Articles
About Us
Recipe of the Month
Holiday Meals
Appetizers and Snacks
Main Dishes
Salads
Side Dishes
Soups
Desserts
Kid Pleasers
Diabetic Recipes
Glycemic Index Recipes
Post A Recipe
Other Resources
Diet and Nutrition Articles
Click here for more holiday recipes
Click on the Christmas Ornament for a printer friendly version!
Herbed-Lemon Roasted Turkey
Recipes Diets and More
Recipes Diets and More
www.recipesdietsandmore.com
DIRECTIONS:
1. Mix broth and lemon pepper and set aside.
2. Remove neck from cavity of turkey, and bag of giblets from beneath the flap of skin at the base of the breastbone in front. Then rinse out the cavity thoroughly and wash the turkey all over outside with cool water.
3. Gently loosen the skin covering the breast meat by working your fingers beneath it. Place the lemon slices and sage leaves under the skin, then season the turkey as desired (try sea salt and a little black pepper--maybe 1-2 tsps of salt rubbed into the skin and around inside the cavity, and 1/2 tsp. of black pepper.)
4. Brush the turkey with the butter, and then with broth/lemon pepper mixture. You can use a meat thermometer by inserting the probe into the thickest part of the meat, but make sure it isn't touching bone. Or just go by time.
5. Roast the turkey for 5-6 hours in a 350-degree oven. Baste occasionally with the broth mixture. Start checking for doneness after 5 to 5-1/2 hours, depending on size of turkey. If the turkey is done, the meat thermometer should register 180 degrees. The drumsticks should move freely in their joints.
1. Mix broth and lemon pepper and set aside.
2. Remove neck from cavity of turkey, and bag of giblets from beneath the flap of skin at the base of the breastbone in front. Then rinse out the cavity thoroughly and wash the turkey all over outside with cool water.
3. Gently loosen the skin covering the breast meat by working your fingers beneath it. Place the lemon slices and sage leaves under the skin, then season the turkey as desired (try sea salt and a little black pepper--maybe 1-2 tsps of salt rubbed into the skin and around inside the cavity, and 1/2 tsp. of black pepper.)
4. Brush the turkey with the butter, and then with broth/lemon pepper mixture. You can use a meat thermometer by inserting the probe into the thickest part of the meat, but make sure it isn't touching bone. Or just go by time.
5. Roast the turkey for 5-6 hours in a 350-degree oven. Baste occasionally with the broth mixture. Start checking for doneness after 5 to 5-1/2 hours, depending on size of turkey. If the turkey is done, the meat thermometer should register 180 degrees. The drumsticks should move freely in their joints.
INGREDIENTS:
14-18 pound turkey
1-1/2 cups chicken broth
1/4 tsp. lemon pepper
1-2 lemons (depending on turkey size),
sliced thin
1 bundle fresh sage
1 stick butter, melted
14-18 pound turkey
1-1/2 cups chicken broth
1/4 tsp. lemon pepper
1-2 lemons (depending on turkey size),
sliced thin
1 bundle fresh sage
1 stick butter, melted
Click on the Christmas Ornament for a printer friendly version!
Copyright 2008 4G Company, Bentonville, AR
Email us at webmaster@recipesdietsandmore.com
Email us at webmaster@recipesdietsandmore.com