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ROAST TURKEY

Source of Recipe

FAT-FREE HOLIDAY RECIPES by Sandra Woodruff, RD


Recipe Introduction

Yield: 16 servings

List of Ingredients

12-lb. turkey, fresh or defrosted
1/2 cup water
1/2 cup dry sherry

BASTING SAUCE
2 tbsp. dry sherry
1 tsp. crushed fresh garlic
1/4 tsp. ground black pepper
1 tsp. poultry seasoning
1 1/2 tsp. paprika
1 tsp. brown sugar



Recipe

NOTE: The method of foil roasting used in this recipe differs from conventional foil-tent roasting in that the bird is totally enclosed in foil for most of the baking time to seal in the moisture. During the last 30 minutes of baking, the foil is removed to allow the skin to brown before serving.

Remove the package containing the giblets and neck from the cavities of the turkey. (You may have to release the legs from a band of skin or a wire or plastic lock in order to remove the giblets and neck.) Rinse the turkey, inside and out, and dry it with paper towels. Trim off any excess fat.

Transfer the turkey to a rack in a large roasting pan. Return the legs to the wire or plastic lock or band of skin, or loosely tie the lets together with a cord. Fold the wings back and underneath the bird. Pour the water and sherry into the bottom of the roasting pan.
Combine the basting sauce ingredients in a small bowl, and brush the sauce over the skin of the bird. Completely enclose the bird in aluminum foil, crimping the foil around the edges of the pan to seal.

Bake at 325 F. for 3 1/4 to 4 hours. During the last 30 minutes of cooking, remove the foil and baste with the pan juices. When the turkey is done, a thermometer inserted in the thigh will read 180 F. to 185 F., and the drumsticks will move easily in the sockets. Remove the turkey from the oven, and allow to sit, loosely covered with foil, for 20 minutes before carving.

NUTRITIONAL FACTS (PER 3-OZ. SERVING, SKINLESS WHITE MEAT) Calories: 119, Fiber: 0 g, Chol.: 73 mg, Protein: 26 g, Fat: 1 g, Sodium: 48 mg

NUTRITIONAL FACTS (PER 3-OZ. SERVING, SKINLESS DARK MEAT) Calories: 159, Fiber: 0 g., Chol.: 72 mg, Protein: 24 g, Fat: 6 g, Sodium: 67 mg