Heart Healthy Turkey


1 turkey (about 12 pounds)
1 medium onion, chopped
1/2 tsp. black pepper
2 carrots, chopped
1/2 tsp. poultry seasoning
1/3 c. chopped parsley
1/2 tsp. garlic powder,
or 3 garlic cloves, sliced
2 tbsps. olive oil
2 stalks celery, chopped
2 tbsps. margarine (2 grams sat fat per tbsp.)


Thaw turkey in necessary; remove parts from cavities. Rinse and pat dry. preheat oven to 425°. Sprinkle pepper and seasonings inside body cavity and breast cavity of turkey. place vegetables and parsley inside cavity. Truss. Place on a rack in a roasting pan. Place meat thermometer in thigh, making sure tip does not rest against bone. Brush bird with oil and melted margarine. bake 15 minutes and then reduce heat to 325°. Cook turkey, basting often, until meat thermometer reaches 185°. Turkey should rest 15-20 minutes before it is carved. Remove skin before eating. makes 12 1lb. servings.

500 Calories 214 mg Cholesterol 6 g Saturated Fat
75 g Protein 246 mg Sodium 5 g Polyunsaturated Fat
0 g Carbohydrate 20 g Total Fat 6 g Monounsaturated Fat

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