High Protein Classic Roast Turkey
Elevate your holiday feast with the "High Protein Classic Roast Turkey," a timeless centerpiece that combines succulent flavor with a nutritious twist. This 12-pound turkey is carefully seasoned with a savory blend of olive oil, garlic powder, onion powder, dried thyme, and fresh herbs, ensuring every bite is packed with robust flavors. Perfectly roasted over a bed of caramelized carrots, celery, and onions, this dish infuses the lean protein-rich turkey with aromatic notes while keeping it moist and tender. Ideal for gatherings, this hearty recipe is crafted with simplicity in mind—featuring an easy-to-follow prep and a roasting technique that guarantees golden, crispy skin and juicy meat. Serve it with the roasted vegetables and pan drippings for a wholesome meal that satisfies both your taste buds and dietary goals. A high-protein holiday favorite, this roast turkey is a celebration of tradition, flavor, and elegance!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 0.25 cup olive oil
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 carrots
- 4 celery stalks
- 1 large onion
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Pat dry with paper towels.
In a small bowl, mix the olive oil, salt, black pepper, garlic powder, onion powder, and dried thyme to create a paste.
Rub the paste evenly all over the turkey, including under the skin and inside the cavity.
Cut the lemon into quarters and place inside the cavity along with fresh rosemary and thyme sprigs.
Peel and chop the carrots and celery into large chunks. Cut the onion into quarters.
Place the chopped vegetables in the bottom of a large roasting pan to create a bed for the turkey. Pour chicken broth over the vegetables.
Place the turkey, breast side up, on the vegetable bed in the roasting pan.
Insert an oven-safe meat thermometer into the thickest part of the thigh, ensuring it doesn't touch bone.
Roast the turkey in the preheated oven, basting occasionally with the juices from the pan, until the internal temperature reaches 165°F (74°C), about 3.5 to 4 hours.
If the skin becomes too dark during roasting, tent the turkey with aluminum foil.
Remove the turkey from the oven and let it rest for 20-30 minutes before carving.
Carve and serve with the roasted vegetables and pan juices.
Nutrition Facts
Calories |
8157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 11820 mg | 514% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 27.5 g | ||
| Protein | 1320.7 g | 2641% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 65.7 mg | 365% | |
| Potassium | 15307 mg | 326% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
