Thanksgiving Recipes: How to Cook a Low Fat Turkey Recipe

In searching for low fat recipes, I found this how to cook a turkey recipe that can also be filed under healthy recipes since it replaces the butter I usually baste my Thanksgiving turkey with olive oil. With just a small amount of olive oil (instead of butter), lemon and plenty of fresh herbs, your turkey will not only be fragrant and succulent…it will also be lower in fat.  To reduce your fat intake even more, be sure to remove the skin from the roasted turkey before eating the meat.

Turkey Cooking Time: 3 hours, 45 minutes (The turkey cooking time is for an unstuffed bird.)

Ingredients:

  • 1 12-14-pound turkey, fresh or frozen (thawed)
  • 1 medium onion, peeled and quartered
  • 1 lemon, halved
  • 2 tbsp olive oil
  • 6 large sprigs rosemary
  • 6 large sprigs sage
  • large sprigs thyme
  • 1 tsp salt
  • Freshly ground black pepper

Preparation:

Preheat oven to 425 degrees.

  • Remove giblets and neck from inside the turkey and reserve to make stock if you wish.
  • Rinse turkey inside and out with cold water. Pat dry with kitchen paper.
  • Place onion, half a lemon and 4 sprigs of each herb inside the bird’s cavity.
  • Secure turkey legs with kitchen string.
  • Place turkey breast side up on roasting rack in pan.
  • Squeeze lemon half into a small bowl.
  • Brush bird with lemon juice and olive oil, and add salt and pepper.
  • Place turkey in oven and roast for 15 minutes at 425 degrees for an initial blast of heat.
  • Reduce heat to 325 degrees.
  • Baste turkey frequently with pan juices plus lemon and oil, and roast until an instant-read thermometer inserted in the thickest part of the thigh reaches 180 degrees – about 3 to 3 3/4 hours.
  • Remove turkey from oven and let stand for 15 minutes.
  • Transfer turkey to a warm platter and garnish with remaining herbs.

Serves 12.

If you have Thanksgiving how to cook a turkey recipes, healthy recipes,  low fat recipes, or ground turkey recipes to share, please do so!

Comments

  1. says

    I would have never thought of using lemon juice in my turkey baste, but I bet it adds a nice bit of flavor. I’ve already switched to olive oil instead of butter, but I’m going to try this lemon variation this year. I’ll let you know how it comes out!

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