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1 10- to 12-pound turkey
2 tablespoons olive oil
2 tablespoons chopped fresh parsley, plus 3 sprigs
1 tablespoon chopped fresh sage, plus 3 sprigs
1 tablespoon chopped fresh thyme, plus 3 sprigs
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 pounds shallots*, peeled and halved lengthwise.
1 tart green apple, unpeeled and quartered. Remove core.
3 cups water, plus more as needed
* Shallots have a mild taste that combines
the flavor of a sweet onion with a touch of garlic. Shallots
have a
tapered shape and grow in bulb clusters similar to garlic. They
have a thin, coppery-colored skin and can be found in most well-stocked
grocery stores.
Directions
1. Place oven rack in the lower third of the oven.
Preheat oven to 475°F.
2. Remove neck and giblets from turkey cavities. Place the turkey,
breast-side up, on a rack set in large roasting pan. Use paper
towels to remove any excess moisture from the turkey.
3. Combine olive oil, chopped parsley, sage, thyme, salt and pepper
in a small bowl. Rub the herb mixture all over the turkey. Where
possible, rub under the
skin especially on the breast meat.
4.
Place the reserved herb sprigs, 10 shallot
halves and apple in the cavity. Tuck the wing tips under the turkey.
Tie
the legs together with kitchen string. Add 3 cups water to the
pan.
5. Place turkey in the oven and roast uncovered until
the skin is golden-brown, about 45 minutes. Remove pan from the
oven.
6.
Working quickly, cover just the turkey breast with a double layer
of foil. (Cut foil as necessary to fit.) Scatter the remaining
shallots
in the
pan around
the turkey.
7. Reduce oven temperature to 350°F and return the turkey to
the oven.
8.
Continue roasting until
an instant-read thermometer (inserted into the
thickest part of the thigh without touching bone) registers 165°F.
It should take between 1 to 1 3/4 hours
to reach this temperature.
Note: While roasting, if the pan dries out, tilt the turkey
carefully to let juices run out of the cavity into the pan and
add 1 cup water.
9. When meat reaches desired temperature and is cooked, transfer
the turkey to a serving platter and
tent
with
foil. Let the turkey rest for 20 minutes. Remove the string and
carve.
10. Use the pan juices and shallots to make gravy.
Makes 12 servings, 3 ounces each, plus plenty
of leftovers
NUTRITION INFORMATION: Per serving: 155 calories;
5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate;
25 g protein;
0 g fiber; 115 mg sodium; 258 mg potassium.
0 Carbohydrate Servings
Exchanges: 3 1/2 very lean meat
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