High Protein Classic Baked Turkey
Elevate your holiday feast or weeknight dinner with this **High Protein Classic Baked Turkey**—a wholesome, flavorful centerpiece that's perfect for serving a crowd. This simple yet elegant recipe combines tender, juicy turkey with aromatic ingredients like fresh rosemary, thyme, garlic, and lemon, delivering a beautifully roasted bird with a golden, crisp skin. The addition of a vegetable base and chicken broth ensures moistness while infusing the dish with natural depth. With easy-to-follow steps, from prepping the turkey to basting for perfect texture, this high-protein meal is as nutritious as it is impressive. Serve it alongside the delectable roasted vegetables for a complete and satisfying culinary experience. Perfect for Thanksgiving or any special occasion!
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Recipe Information
Ingredients
- 1 piece Whole turkey (10-12 lbs)
- 3 tablespoons Salt
- 1 tablespoon Black pepper
- 0.25 cup Olive oil
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 piece Lemon
- 1 head Garlic
- 2 pieces Carrot
- 2 stalks Celery
- 1 large Onion
- 2 cups Chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
While waiting, prepare your aromatic vegetables: chop the carrot, celery, and onion into large chunks.
Place the vegetables in the bottom of a large roasting pan to serve as a rack for the turkey.
In a small bowl, mix the salt and pepper. Rub the oil all over the turkey, then season generously with the salt and pepper mixture.
Stuff the turkey cavity with half of the garlic head (cut horizontally), the lemon (halved), and two sprigs each of rosemary and thyme.
Tuck the wing tips under the body and tie the legs together using kitchen twine to promote even cooking.
Place the turkey breast side up on the bed of vegetables in the roasting pan.
Pour the chicken broth into the pan to provide moisture and prevent the drippings from burning.
Roast in the preheated oven, basting every 30-40 minutes with the pan juices, for approximately 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
If the skin is browning too quickly, tent the turkey with aluminum foil.
Remove the turkey from the oven and tent loosely with foil. Let it rest for at least 30 minutes before carving.
Carve your turkey and serve with the roasted vegetables from the pan, alongside your favorite sides.
Nutrition Facts
Calories |
8117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.8 g | 560% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 3266 mg | 1089% | |
| Sodium | 22547 mg | 980% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.2 g | ||
| Protein | 940.5 g | 1881% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 65.6 mg | 364% | |
| Potassium | 13224 mg | 281% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
