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Super-Moist Roast Turkey


This tender turkey is perfect for Thanksgiving. Especially if you don't want any leftovers!













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


1 each turkey
thawed to room temp (12 lbs)
½ teaspoon salt
½ teaspoon black pepper
¼ cup onions
finely chopped
¼ cup carrots
finely chopped
¼ cup celery
finely chopped
¼ cup turnip
finely chopped
3 each garlic cloves
thinly sliced


Preheat the oven to 325℉ (160℃).

Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.

Scatter onions, carrots, celery, turnip and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up in a small roasting pan. Add 1 inch water.

Roast turkey 3 to 3½ hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165 to 170. Carefully tear open and remove the bag. Increase the oven temperature to 450. Roast 30 minutes longer, or until the thermometer registers 180, basting with the pan juices every 5 minutes. Turkey should be golden brown.

Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving. (In the meantime, make gravy.)

Makes about 16 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 40% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 7% Vitamin C 1%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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