Post by April B. on Nov 19, 2003 10:28:27 GMT -6
Garlic Rosemary Turkey
1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
Cut six to eight small slits in turkey skin insert garlic between the skin
and meat. Squeeze two lemon halves inside the turkey and leave them inside.
Squeeze remaining lemon over outside of turkey. Spray the turkey with
nonstick cooking spray; sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325'F for 1 hour.
Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads
185'F.
Yield: 8-10 servings.
Diabetic Exchanges: One serving (4 ounces of white meat without skin) equals
4 very lean meat; also, 144 calories, 57 mg sodium, 88 mg cholesterol, trace
carbohydrate, 31 gm protein,
1 gm fat.
1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
Cut six to eight small slits in turkey skin insert garlic between the skin
and meat. Squeeze two lemon halves inside the turkey and leave them inside.
Squeeze remaining lemon over outside of turkey. Spray the turkey with
nonstick cooking spray; sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325'F for 1 hour.
Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads
185'F.
Yield: 8-10 servings.
Diabetic Exchanges: One serving (4 ounces of white meat without skin) equals
4 very lean meat; also, 144 calories, 57 mg sodium, 88 mg cholesterol, trace
carbohydrate, 31 gm protein,
1 gm fat.
