Low Sodium Classic Roast Turkey
Elevate your holiday feast with this **Low Sodium Classic Roast Turkey**, a healthier twist on the traditional centerpiece. This succulent turkey showcases a golden, herb-infused crust created with a blend of unsalted butter, fresh rosemary, thyme, sage, and garlic, ensuring rich flavor without extra salt. Stuffed with aromatic lemon wedges, onion, carrot, and celery, and roasted to perfection with a tenderizing bath of low-sodium chicken broth, this recipe delivers moist, flavorful meat that's perfect for serving a health-conscious crowd. With simple basting and resting techniques, this low-sodium turkey is as easy to prepare as it is impressive on the table. Ideal for holidays or family gatherings, it pairs beautifully with your favorite side dishes for a guilt-free, unforgettable meal.
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Recipe Information
Ingredients
- 12 pounds Whole Turkey (preferably fresh)
- 0.5 cup Unsalted butter
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh sage, chopped
- 4 cloves Garlic, minced
- 1 teaspoon Black pepper
- 1 whole Lemon, cut into wedges
- 1 whole Onion, quartered
- 2 whole Carrot, chopped
- 2 whole Celery stalk, chopped
- 4 cups Low sodium chicken broth
- 2 cups Water
Instructions
Preheat your oven to 325°F (165°C).
Pat the turkey dry with paper towels and place it on a roasting rack set inside a large roasting pan.
In a small bowl, mix together the unsalted butter, olive oil, chopped rosemary, thyme, and sage, minced garlic, and black pepper to create the herb butter.
Gently separate the skin from the breast meat and spread about half of the herb butter under the skin. Spread the remaining butter over the turkey’s skin.
Stuff the turkey cavity with lemon wedges, quartered onion, chopped carrot, and chopped celery.
Tie the turkey legs together with kitchen twine and tuck the wing tips under the body of the turkey.
Pour the low sodium chicken broth and water into the bottom of the roasting pan.
Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the turkey every 45 minutes with the juices from the pan.
If the turkey skin is browning too quickly, tent it loosely with foil.
Once fully cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Serve the turkey alongside your favorite low-sodium side dishes and enjoy your healthy feast.
Nutrition Facts
Calories |
8262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.9 g | 343% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 6462 mg | 281% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 20.2 g | ||
| Protein | 1326.2 g | 2652% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1210 mg | 93% | |
| Iron | 70.9 mg | 394% | |
| Potassium | 16184 mg | 344% | |
*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.
