Apple Shallot Roasted Turkey
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.
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
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
Recipe contributed by Dean Dietitian Julie McLaughlin, RD.