Herb Rubbed Turkey

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Let your turkey take center stage without worrying about impressing your guests because this recipe has you covered.

Course: Dinner, Main Course

Cuisine: American

Keyword: Gluten-Free, Holiday, Low-Carb, Thanksgiving

Servings: people

Calories: 432kcal

Author: SkinnyMs.

Ingredients

US Customary - Metric

10 pounds whole turkey (or larger) free-range, thawed

For the Rub

2 tablespoons sage fresh, chopped
2 tablespoons thyme fresh, chopped
2 tablespoons rosemary fresh, chopped
1 tablespoon oregano fresh, chopped
1 tablespoon basil fresh, chopped
3 tablespoons parsley fresh, chopped
5 garlic cloves minced
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil

For Roasting

5 sage sprigs fresh
8 thyme sprigs fresh
5 rosemary sprigs fresh
4 oregano sprigs fresh
2 basil sprigs fresh
1 bunch parsley large, fresh
1 yellow onion large, cut into quarters
4 celery stalks cut into large chunks
4 carrots peeled and cut into large chunks
10 garlic cloves smashed
2 green apples cut into quarters, seeds and core removed
1 quart water (8 cups)
2 cups apple juice no sugar added

Instructions

Line a roasting pan with foil and place roasting rack on top and lightly spray with nonstick spray.
Rinse turkey with cool water and pat dry with a paper towel. Place on the roast rack.

For the Rub

Combine all ingredients in a small bowl to create a paste. Apply liberally to the entire turkey, both on top and under the skin. Cover and let sit in the refrigerator overnight.

For Roasting

Heat oven to 350 degrees.
Lightly toss together all remaining ingredients with exception of water and apple juice. Remove turkey from refrigerator, stuff the turkey with most of the herb and vegetable mix, and arrange the rest of the mix in the roasting pan next to the turkey.
Combine water and apple juice. Pour in enough of the liquid just until it reaches the bottom of the turkey. Reserve remaining liquid.
Cover the turkey with foil lightly sprayed with nonstick spray. Bake for approximately 3 hours, or until internal temperature reaches 165 degrees. Remove foil for the last 15 minutes of roasting. Check turkey occasionally and add water and apple juice mixture as needed. Allow to rest for 5 to 10 minutes before slicing.

Notes

TIPS: For larger turkeys, add 1 teaspoon of rub ingredients for every 2 pounds of turkey. Add 20 minutes of cook time per pound. When checking the temperature, use a meat thermometer. It is common for turkeys with a "pop up" self thermometer to overcook.

Nutrition

SmartPoints (Freestyle): 11