Low Sodium Classic Baked Turkey
Elevate your holiday or everyday feast with this *Low Sodium Classic Baked Turkey*—a healthier twist on a timeless centerpiece. This recipe delivers all the flavor you love without the extra salt, thanks to a luscious herb butter made with fresh rosemary, thyme, sage, minced garlic, zesty lemon, and a touch of black pepper. The turkey is basted to perfection and roasted with aromatic vegetables for an irresistibly juicy result, complete with crisp, golden skin. With just 30 minutes of prep time, this tender 12-pound turkey easily serves a crowd, making it ideal for festive gatherings or meal prepping. Plus, the low-sodium chicken broth adds depth to the natural drippings, perfect for crafting a guilt-free gravy. Customize your table with this wholesome, flavorful showstopper that's both heart-healthy and delicious!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 0.5 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 cup low sodium chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets from the turkey and pat the turkey dry with paper towels.
In a small bowl, stir together the softened unsalted butter, rosemary, thyme, sage, minced garlic, lemon zest, lemon juice, and black pepper.
Gently loosen the skin over the turkey breasts and thighs by sliding your fingers between the skin and meat. Be careful not to tear the skin.
Spread half of the butter-herb mixture under the turkey skin, evenly distributing it.
Rub the remaining butter-herb mixture over the outside of the turkey.
Drizzle olive oil over the turkey and massage it in for extra moisture and crispiness.
Stuff the cavity of the turkey with the quartered onion, carrot, and celery.
Place the turkey on a rack in a large roasting pan, breast-side up.
Pour the low sodium chicken broth into the bottom of the roasting pan.
Cover the turkey loosely with aluminum foil to prevent over-browning.
Roast the turkey in the preheated oven. Plan for about 15 minutes per pound, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Remove the foil during the last 30 minutes of roasting to allow the skin to become golden brown.
Once cooked, remove the turkey from the oven, tent it with foil, and let it rest for at least 20 minutes before carving to allow juices to redistribute.
Carve the turkey and serve warm with your choice of sides.
Nutrition Facts
Calories |
8579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.3 g | 404% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4068 mg | 1356% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.0 g | ||
| Protein | 1314.2 g | 2628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 63.1 mg | 351% | |
| Potassium | 13970 mg | 297% | |
*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.
