Roasted Turkey

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is lower in fat, while turkey breast is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper than butter.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blends

Dried herbs provide flavor without the cost of fresh.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Preheat the oven to 450°F (232°C).

Rinse the turkey with water and remove the neck or anything tucked inside.

Disinfect the sink with disinfectant wipes after handling the turkey.

Place the turkey on a cookie sheet for easier preparation.

Prepare vegetables (celery, carrots, onions, peppers) to stuff inside the turkey and sprinkle them with poultry seasoning, salt, and pepper.

Stuff some of the prepared vegetables inside the turkey to add flavor and moisture.

Place the remaining vegetables, including cabbage, in the bottom of the roasting pan for flavorful gravy.

Sprinkle one package of onion soup mix over the vegetables in the roasting pan.

Use kitchen twine to tie the turkey legs together to keep everything secure and moist.

Tuck the wings underneath the turkey to prevent burning during roasting.

Melt 1/2 cup of salted butter in a saucepan and pour it over the top of the turkey for flavor and browning.

Sprinkle the turkey with salt, pepper, and a garlic and herb spice mix.

Pour 2 cups of chicken broth into the roasting pan, being careful not to wash off the spices on the turkey.

Cover the roasting pan with a lid and reduce the oven temperature to 350°F (177°C).

Roast the turkey for at least 4 to 5 hours, basting it with juices every hour.

Cook the turkey until juices run clear when pierced between the thigh and breast.

After the first couple of hours, remove the lid to allow the turkey to brown.

To make gravy, drain the turkey drippings and vegetable flavors from the roasting pan.

Bring the drippings to a boil and thicken with equal parts cornstarch and water, whisking to avoid lumps.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens