Antonis Achilleos
Yield
Makes 12 servings (serving size: about 5–6 ounces turkey, skin removed)

Prep: 15 minutes; Cook: 2 1/2 hours; Stand: 30 minutes.

How to Make It

Step 1

Preheat oven to 325°. Remove turkey neck and giblets; discard. Rinse turkey with cold water; pat dry. Combine onion, celery, garlic, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stuff turkey cavity with mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.

Step 2

Place roasting rack coated with cooking spray in a roasting pan. Place turkey on rack. Brush top and sides of turkey with butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour 1 cup broth in pan.

Step 3

Bake at 325° for 2 hours, basting every 30 minutes. Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165°. (Temperature will continue to rise when bird is resting.) Remove from oven; let rest 30 minutes before slicing. Transfer to a platter, garnish with fresh herbs, if desired, and serve.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

You May Like

Ratings & Reviews