Simple Orange and Rosemary Roasted Turkey

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This morning I want to kick off the Thanksgiving week by sharing a recipe I created several years back that was featured in M&F Hers. Actually it was an entire meal that I created for them, but today we will start with the turkey. Because really…protein! Right? Coming up though are all the sides and dessert…sweet potatoes, green bean casserole, cranberry sauce, stuffing, and pumpkin pie. Have an absolutely wonderful beginning of your holiday!
 
Simple Orange and Rosemary Roasted Turkey
 
Intro: With everything else on the menu being over the top, I like to keep my turkey simple. Nothing fancy at all. A little olive oil, vinegar, herbs, and an orange, and it’s my kind of perfect.
 
Makes 22 servings*
 
Ingredients:
 
• 13 lb turkey
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2 tbs dried parsley
• 2 tbs dried rosemary
• 2 tbs dried thyme
• 1 tsp sea salt
• 2 tsp minced garlic
• 2 coarsely chopped stalks celery
• 1 coarsely chopped yellow onion
• 1 peeled orange, cut in to rings
 
Directions:
 
Wash turkey thoroughly both inside and out. Remove gizzards and neck and discard. Pat turkey dry inside and out. Set aside.
 
Whisk olive oil and balsamic vinegar together in a small bowl. Add herbs and salt.
 
Chop onion and celery coarsely.
 
Peel and slice entire orange in to rings.
 
Using your hands rub balsamic oil spread all over outside of bird as well as inside. Gently lift skin where you can and rub some of the mixture underneath the skin as well. Work it in the best you can.
 
Gently place about half of orange rings under skin, being careful not to tear.
 
Place remaining orange rings, onion, and celery in the cavity of the bird. Tie legs together following package instructions.
 
Place turkey in roasting pan. Add about 1/4″ of water or broth to the bottom of the pan.
 
Roast turkey according to package instructions. This will vary depending on the actual weight of your bird. Most instructions say to roast turkey at 325 degrees 20 minutes for each pound.
 
Be sure to baste turkey occasionally to help keep it moist. ONE indication the turkey is done when pierced with a fork the juices run clear.
 
Note! The nutrition on this is skewed. Most recipe programs will calculate the entire bird. As we all know not all parts of the bird are edible, and some parts are healthier than others. Use the below nutritionals as a guide but not necessarily as the rule. It’s an “average” calculation for the entire turkey.
 
Note! You can also simplify the ingredients by switching out Italian Seasoning in place for all the herbs except for rosemary.
 
Nutrition for each guest if expecting ¾ lb per person (average according to BH&G):
 
• Calories 359
• Total Fat 32.24g
• Sodium 97.11mg
• Total Carbohydrate 3.18g
• Dietary Fiber 0.88g
• Sugars 1.52g
• Protein 58.06g
 
Nutrition for each guest if expecting ½ lb per person:
 
• Calories 359
• Total Fat 32.24g
• Sodium 97.11mg
• Total Carbohydrate 3.18g
• Dietary Fiber 0.88g
• Sugars 1.52g
• Protein 58.06g
Happy Holidays and ENJOY!
xo
Jenny

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