Roasted Turkey - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Herbs and butter make a roasted turkey savory and moist. The perfect recipe for Thanksgiving or any other day!
Ingredients
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper, plus 1/8 teaspoon
- 1 (12-14 lb) turkey, thawed if frozen
- 1 onion, quartered
- 1 head garlic, halved crosswise
- 2 teaspoons chopped fresh thyme, plus several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
- 2 bay leaves
- 1/2 cup unsalted butter, melted
- 1 (14 1/2 oz) can chicken broth
- 1/4 cup cornstarch
- 1/3 cup water
Instructions
- Preheat oven to 325 °. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
- Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
- Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
- Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.
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