The Barefoot Contessa’s Recipe for Perfect Roast Turkey Made SkinnyReport Violation
1 fresh turkey (~12 pounds)
Fresh ground pepper
1 large bunch of fresh thyme
1 lemon, halved
1 onion, quartered
1 head garlic, halved crosswise
¼ cup reduced-fat butter, melted
String (to tie legs together)
1. Preheat oven to 350 degrees.
2. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, if it has any, and pat the outside dry.
3. Place the turkey, breast side up, in a large roasting pan. Sprinkle inside the turkey cavity with salt and pepper. Stuff the cavity with thyme, lemon, onions and garlic.
4. Brush the outside of the turkey with the melted butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
5. Roast the turkey for about 2½ hours until the juices run clear when you cut between the leg and thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest 20 minutes.
6. To keep the turkey skinny, remove the skin before or after craving.
This recipe is from Ina Garten’s Cookbook, Barefoot Contessa Parties!
When you let the turkey “rest” for 20 minutes at room temperature it allows its natural juices to redistribute throughout the flesh and set. This produces an evenly moist result and makes the bird easier to crave.
If using a meat thermometer to check for doneness, the breast temperature should be 170 degrees and the thigh should read 180 degrees.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 5
SKINNY FACTS: for one (6 ounce) serving of turkey breast
210 calories, 5.3g fat, 29g protein, 7g carbs, 0g fiber, 410mg sodium, 4g sugar
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