Parsley, Sage, Rosemary, and Thyme Turkey - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ina Garten
Ina Garten's roast turkey is simple, fragrant, and utterly delicious.
Ingredients
- 1 fresh turkey
- 1 c. dry white wine
- 1 c. chicken stock or broth
- 1/2 c. packed and chopped fresh flat-leaf parsley leaves
- 2 tbsp. chopped fresh sage leaves
- 2 sprig fresh sage leaves
- 1 tbsp. chopped fresh rosemary leaves
- 2 sprig Fresh rosemary leaves
- 1 tsp. fresh thyme leaves
- 2 sprig fresh thyme leaves
- 1/2 c. unsalted butter
- kosher salt
- Pepper
- 1 medium onion
- 1 head garlic
Instructions
- Preheat oven to 325 degrees F.
- Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock.
- In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
- Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside of turkey and inside cavity.
- Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
- Roast turkey 1 1/2 hours. If turkey breast is getting too brown, cover loosely with foil. Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees F and breast temperature reaches 160 degrees F. (Internal temperature of turkey will rise 5 degrees F to 10 degrees F upon standing.)
- Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes.
- Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices.
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