Fresh lemon, fresh parsley, and lots of dried herbs tucked between the skin and the meat infuse this turkey with sensational flavors. If there is leftover turkey, you can use it in Turkey Stew (page 167).
Recipe information
Yield
Serves 12; 3 ounces turkey per serving
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Lightly spray a roasting pan and baking rack with cooking spray.
Step 2
Cut the lemons in half. Squeeze about 1/4 cup juice into a small bowl. Set aside the lemon halves.
Step 3
Whisk the parsley, basil, mustard, oil, oregano, pepper, and garlic powder into the lemon juice.
Step 4
Using a tablespoon or your fingers, carefully separate the skin from the meat of the turkey. Spread the lemon juice mixture between the skin and meat over as much area as possible, being careful not to tear the skin. Gently pull the skin over the top and sides. Put the turkey on the rack in the pan. Put the lemon halves in the pan, directly under the turkey. Sprinkle the top of the turkey with the paprika.
Step 5
Roast the turkey for 1 hour 30 minutes to 1 hour 45 minutes, or until the thickest part of the breast registers about 155°F on an instant-read thermometer. Remove from the oven and lightly cover. Let stand for 15 minutes to continue cooking (the breast should reach at least 165°F) and for easier slicing. Discard the skin and lemons before slicing the turkey.
Nutrition Information
Step 6
(Per serving)
Step 7
Calories: 181
Step 8
Total fat: 2.0g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 1.0g
Step 13
Cholesterol: 93mg
Step 14
Sodium: 100mg
Step 15
Carbohydrates: 1g
Step 16
Fiber: 0g
Step 17
Sugars: 0g
Step 18
Protein: 37g
Step 19
Calcium: 29mg
Step 20
Potassium: 475mg
Dietary Exchanges
Step 21
4 very lean meat
