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DEL.ICIO.USRoasted Turkey With Herbs
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Cuisine: Main Dish
Low fat: 
Low cal:
Low cal:
Brine it. Fry it. Glaze it. Smoke it. Grill it.
Or just roast it. Here is one of our recipes for classic roast turkey. You can substitute the fresh sage leaves for your favorite flavors, such as rosemary and thyme, or sriracha and citrus.
The sage slipped under the skin gently perfumes the bird, adding aroma and flavor. Watch out when cooking -- the high heat might create a bit of smoke. So use caution when opening the oven to baste. For safety's sake, we recommend baking the stuffing separately to ensure that it is sufficiently heated through by the time the turkey's done, to avoid the danger of salmonella poisoning.
Hands on time: 20 minutes Total time: 4 hours Serves: 12
Ingredients:
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1 (14- to 16-pound) fresh turkey, at room temperature
20 fresh sage leaves
1/2 cup (1 stick) unsalted butter, melted
Salt and freshly ground black pepper
Instructions:
Preheat the oven to 450 degrees. Discard the neck and gizzard (or save for stock). Rinse the turkey with cold water and pat dry with paper towels. Loosen the skin of the breasts and drumsticks and slip the sage leaves underneath the skin. Rub or brush the turkey with melted butter. Sprinkle the skin and cavity with salt and pepper. Truss the turkey and place it on a rack in a large roasting pan. Roast the turkey for 45 minutes, basting with butter every 10 minutes. Reduce the oven temperature to 350 degrees and roast for 1 1/4-2 hours or until an instant-read thermometer inserted in the inner thigh reads 175 to 180 degrees. If the turkey browns too quickly, cover with aluminum foil. Let the bird rest for 20 to 30 minutes on a cutting board before carving. -- Adapted from "The Best American Recipes" by Fran McCullough and Molly Stevens (Houghton Mifflin, $26)
Nutrition:
Per 4-ounce serving, white meat/skin on: 172 calories (percent of calories from fat, 38), 27 grams protein, trace carbohydrates, no fiber, 7 grams fat, 56 milligrams cholesterol, 372 milligrams sodium.
Per 4-ounce serving, white meat/no skin: 151 calories (percent of calories from fat, 28), 28 grams protein, trace carbohydrates, no fiber, 4 grams fat, 50 milligrams cholesterol, 56 milligrams sodium.
Per 4-ounce serving, dark meat/skin on: 207 calories (percent of calories from fat, 57), 21 grams protein, no carbohydrates, no fiber, 13 grams fat, 89 milligrams cholesterol, 81 milligrams sodium.
Per 4-ounce serving, dark meat/no skin: 178 calories (percent of calories from fat, 46), 23 grams protein, trace carbohydrates, no fiber, 9 grams fat, 77 milligrams cholesterol, 65 milligrams sodium.
Per 4-ounce serving, white meat/no skin: 151 calories (percent of calories from fat, 28), 28 grams protein, trace carbohydrates, no fiber, 4 grams fat, 50 milligrams cholesterol, 56 milligrams sodium.
Per 4-ounce serving, dark meat/skin on: 207 calories (percent of calories from fat, 57), 21 grams protein, no carbohydrates, no fiber, 13 grams fat, 89 milligrams cholesterol, 81 milligrams sodium.
Per 4-ounce serving, dark meat/no skin: 178 calories (percent of calories from fat, 46), 23 grams protein, trace carbohydrates, no fiber, 9 grams fat, 77 milligrams cholesterol, 65 milligrams sodium.
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