Using the Alberta Nutrition Guidelines, this recipe is:
choose most often
Per 75 g serving: 170 calories, 8 g fat ( 2. 5 g saturated fat,
0 g trans fat) 130 mg sodium, 0 g carbohydrate, 0 g fibre, 30 g protein
Pour pan drippings into a separator and use only the juice to make gravy; discard thefat. After carving the turkey, clean the meat from the carcass and save the bones tomake your own broth. It’s very frugal, freezes beautifully and you’ll have a deliciousbase for future soups and sauces.
Stuffing your bird with one of these classic flavour combinations will give you ajuicy turkey with truly tasty gravy.
Apple and sage stuffing:
2 onions, peeled and halved
2 apples, halved
1 celery stick, chopped
10 fresh sage leaves
4 garlic bulbs, smashed
Citrus and rosemary stuffing:
1 orange, halved
1 lemon, halved
1 onion, peeled and halved
6 rosemary branches
6 bay leaves
1 15 lb. ( 7. 5 kg) turkey
3 Tbsp ( 45 ml) olive or canola oil todrizzle
1 tsp ( 5 ml) salt
1 tsp ( 5 ml) freshly ground pepper
1 tsp ( 5 ml) dried sage
1 tsp ( 5 ml) summer savory
Preheat oven to 450 (230°C).
Remove giblets and neck from thecavity and pat dry. Rub inside andout with olive oil and sprinkle withsalt, pepper, sage and summersavory.
Fill cavity with either stuffingand tie legs together. Place turkeybreast-side up on rack in roastingpan and cook 20 minutes.
Reduce heat to 350 (176°C)for 2. 5 to 3 hours or until athermometer inserted into thickestpart of thigh reads 180 (82°C) andthe juices run clear. Limit bastingwith pan juices to once an hour tokeep oven temperature constant.
When done, remove and coverwith foil. Let stand 30 to 45minutes before carving.
Serves 8 to 10.