Delicious easy roasted turkey

This easy-to-prepare turkey is the perfect lean protein to make on the weekend and enjoy all week! Eat it on sandwiches, in salads or with a side of potatoes and veggies for a balanced, healthful meal.*

Ingredients:
11- to 13-pound whole turkey
1 cup extra-virgin olive oil
3/4 cup chopped fresh rosemary, divided
7 tablespoons chopped fresh thyme, divided
8 tablespoons chopped fresh sage, divided
7 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 medium onion, peeled and cut into 4 pieces
1 medium lemon, cut into 4 pieces
1 medium apple, core removed and cut into 4 pieces

Directions:
1. Remove thawed turkey from the refrigerator and allow to sit out for 1 hour.
2. Move oven rack to the middle of the oven. Preheat oven to 325 F.
3. In a small mixing bowl, combine oil, 1 1/2 tablespoons rosemary, 1 1/2 tablespoons thyme, 2 teaspoons sage and garlic. Stir. Cover and place in the refrigerator.
4. Remove the neck and package of giblets from the cavity of the turkey. (Save them for another use or throw them away.)
5. In a large bowl, combine black pepper, onion, lemon, apple, and remaining rosemary, thyme and sage. Stir. Stuff into the cavity of the turkey. Loosen the skin above the breast and rub a few tablespoons of the oil mixture (made in step 3) under the skin.
6. Place the turkey in a roasting pan and tuck the wings underneath the body. Use a basting brush to brush the remaining oil mixture over the outside of the turkey.
7. Place the turkey in the oven and roast for 13 to 15 minutes per pound of turkey or until a cooking thermometer inserted into the center reaches 165 F. Check after a few hours and when the outside of the turkey is golden brown, cover loosely with aluminum foil for remaining cooking time to prevent burning.
8. Remove from oven and allow to sit out at room temperature for 15 to 25 minutes before carving. Enjoy warm!

Makes 16 servings

Carb choices per serving: 0

*Option not included in nutrition facts.

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