Low Fat Classic Baked Turkey
Enjoy a guilt-free holiday favorite with this **Low Fat Classic Baked Turkey** recipe, perfect for those seeking a healthier twist on tradition. This 10-pound turkey is seasoned simply with salt, black pepper, and aromatic herbs like fresh rosemary and thyme, ensuring every bite is flavorful yet light. The cavity is stuffed with a fresh lemon for a subtle citrusy tang, while a bed of carrots, onions, celery, and garlic creates a fragrant base that enhances both the turkey and its drippings. With a generous splash of low-sodium chicken broth and a light coating of olive oil, this recipe ensures a juicy, tender turkey with beautifully browned skin—all while keeping the fat content in check. Ideal for holiday gatherings or Sunday dinners, this wholesome turkey pairs wonderfully with the roasted vegetables for a complete and satisfying meal. Follow the step-by-step guide to achieve perfectly baked turkey perfection with ease!
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Recipe Information
Ingredients
- 10 pounds whole turkey
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 whole lemon
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 medium onions
- 2 medium carrots
- 2 medium celery stalks
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 4 cloves garlic
Instructions
Preheat your oven to 325°F (165°C).
Remove giblets and neck from the turkey's cavity. Rinse the turkey inside and out with cold water and pat dry with paper towels.
Rub the turkey inside and out with the salt and black pepper.
Cut the lemon in half and place it inside the cavity along with the rosemary and thyme sprigs.
Peel and quarter the onions, slice the carrots and celery into uniform pieces, and peel the garlic cloves.
Arrange the onions, carrots, celery, and garlic in the bottom of the roasting pan. Pour the chicken broth over the vegetables.
Place a roasting rack over the vegetables in the pan. Set the turkey, breast side up, on the rack.
Brush olive oil over the turkey skin to help with even browning.
Cover the turkey loosely with aluminum foil. Place the turkey in the preheated oven.
Bake the turkey for approximately 3 hours, or until a meat thermometer inserted in the thickest part of the breast reads 165°F (74°C). Remove the foil during the last hour to allow the skin to brown.
Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the turkey and serve with the roasted vegetables and any other desired side dishes.
Nutrition Facts
Calories |
6604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 10106 mg | 439% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 24.1 g | ||
| Protein | 1098.1 g | 2196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 12031 mg | 256% | |
*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.
