Roast Turkey with Fresh Herbs

Prep: 15 minutes
Cook time: 3 1/2 hours
Makes 8 (6-ounce) servings, with leftovers

• 1 12- to 14-pound turkey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 small orange, apple and/or onion, halved
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme leaves
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons dry white wine or lower-sodium chicken broth

1. Position rack in the lower third of oven and heat oven to 450º F.
2. Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halves into cavity of bird. Tuck wings under and tie legs together with kitchen twine. Place turkey on a rack in a roasting pan.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley and thyme in a small bowl. Slide your hand under skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of the oil. Spread herb mixture over breast and press skin back down on top.
4. Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350º F and roast for 30 minutes more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
5. Continue to roast, basting every 30 minutes with accumulated pan juices, until a meat thermometer reads 180º F when inserted into the thickest part of the thigh, 1 1/2 to 2 hours more. Remove turkey from oven, cover loosely with foil and allow bird to rest for 20 minutes before carving. Remove and discard orange halves, carve bird and serve.

NUTRITION ANALYSIS

Per serving (without skin):

Calories 250 Total Fat 8 g (Saturated 1.5 g ) Protein 38 g
Carbohydrates 0 g Dietary Fiber 0 g Sodium 260 mg

Dietary Exchanges: 5.5 very lean meat