Savory Roasted Turkey

Recipe from The American Heart Association Low Salt Cookbook

Ingredients

• 12-pound fresh or frozen turkey, not injected with a basting solution
• Pan spray
• 2 tablespoons Herb Seasoning, Lemon Herb Seasoning, Savory Herb Blend, or  no-salt-added herb seasoning (See separate recipes in Healthy Eating Section)
• 1 celery rib, cut into 1-inch pieces
• 1 medium carrot, unpeeled, cut into 1-inch pieces
• 1/2 medium onion, sliced
• 1 small lime, quartered
• 4 sprigs fresh rosemary
• 1/2 cup homemade chicken broth or commercial low-sodium broth
• 3 cups Easy Gravy (optional)

Directions

If cooking a frozen turkey, thaw completely using package directions.  Preheat oven to 325 degrees. Lightly spray rack for roasting pan with pan spray. Don’t spray bottom of pan. Remove giblets and neck from turkey cavity; save for another use or discard. Rinse turkey and pat dry with paper towels. Rub outside of turkey with herb mixture. Put turkey with breast side up on rack in roasting pan. Lightly spray surface of turkey with pan spray.  Put celery, carrot, onion, lime, and rosemary in turkey cavity.

Roast for 3 hours and 30 minutes to 3 hours and 45 minutes basting once every hour with pan juices (or up to ½ cup broth). Turkey is done if juices run clear when you pierce a thigh with a sharp skewer or if an instant-read thermometer registers 180 degrees when you insert it between thigh and breast meat (be sure thermometer does not touch bone). Remove from oven and let stand for 15 minutes before carving. Discard vegetables in the cavity. Remove skin before serving turkey.

Yield: 20 servings (1 serving = 3 ounces)