Low Fat Classic Roast Turkey
Savor the holiday-season magic with this *Low Fat Classic Roast Turkey*, a lighter twist on the timeless centerpiece dish. Perfectly seasoned with olive oil, kosher salt, and black pepper, this 12-pound turkey is infused with fresh aromatics like rosemary, thyme, garlic, and zesty lemon for an herbaceous depth of flavor. Roasted atop a medley of carrots, celery, and onions, it’s bath-steamed with chicken broth to ensure every bite stays tender and juicy while keeping fat to a minimum. The recipe’s simple, step-by-step instructions include frequent basting for that golden-brown finish and allow the vegetables to soak up the turkey’s savory juices, creating a built-in side dish full of flavor. With just 30 minutes of prep time and easy-to-follow roasting techniques, this dish is perfect for feeding a crowd while staying health-conscious. Serve it fresh from the oven alongside its caramelized vegetables for a meal that’s as wholesome as it is impressive. Keywords: low fat roast turkey, holiday turkey recipe, healthy turkey dinner, classic roasted turkey, Thanksgiving turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon
- 4 garlic cloves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 medium carrots
- 4 celery stalks
- 1 large onion
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
Rub the skin of the turkey with olive oil, then season generously with kosher salt and black pepper, both inside and out.
Cut the lemon in half, and place it inside the cavity along with the garlic cloves, rosemary, and thyme sprigs.
Chop the carrots, celery, and onion into large chunks and scatter them at the bottom of a large roasting pan.
Place the prepared turkey breast-side up on top of the vegetables in the roasting pan.
Pour the chicken broth into the roasting pan, which will help keep the turkey moist during roasting.
Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
Roast the turkey in the preheated oven. It will take approximately 15 minutes per pound.
Baste the turkey every 45 minutes with the drippings from the bottom of the pan.
When the thermometer reads 165°F (75°C) in the thigh, remove the turkey from the oven.
Tent the turkey with aluminum foil and let it rest for at least 20 minutes before carving.
Serve the turkey alongside the roasted vegetables from the pan, which have absorbed the flavors during cooking.
Nutrition Facts
Calories |
7903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 5878 mg | 256% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 27.5 g | ||
| Protein | 1321.0 g | 2642% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 64.8 mg | 360% | |
| Potassium | 15190 mg | 323% | |
*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.
