Low-Sodium Herb-Rubbed Turkey Recipe
Low-Sodium Herb-Rubbed Turkey Recipe photo by Taste of Home

Low-Sodium Herb-Rubbed Turkey Recipe

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If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.
TOTAL TIME: Prep: 30 min. Bake: 2 hours + standing
MAKES:28 servings
TOTAL TIME: Prep: 30 min. Bake: 2 hours + standing
MAKES: 28 servings

Ingredients

  • 6 garlic cloves, minced
  • 2 tablespoons plus 2 teaspoons rubbed sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons pepper
  • 1/2 teaspoon each ground allspice, ginger and mustard
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 1 turkey-size oven roasting bag
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 1 small onion, chopped
  • 1 small potato, sliced
  • 1 turkey (14 pounds)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Nutritional Facts

4 ounces cooked turkey (calculated without skin) equals 198 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 80 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Directions

  1. Preheat oven to 350°. In a small bowl, mix garlic, herbs and spices until blended. Sprinkle flour into oven bag; shake to coat. Place bag in a roasting pan; add vegetables and sprinkle with 5 teaspoons herb mixture.
  2. Pat turkey dry. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; rub half of the remaining herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub remaining herb mixture over inside of turkey.
  3. Place turkey in bag over vegetables, breast side up; close bag with nylon tie. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  4. Remove turkey from oven bag to a serving platter; tent with foil. Let stand 20 minutes before carving. Strain contents of oven bag into a small saucepan, discarding vegetables; skim fat from cooking juices. In a small bowl, mix cornstarch and water until smooth; gradually whisk into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey. Yield: 28 servings.
Originally published as Herb-Rubbed Turkey in Country Woman November/December 2006, p41

Nutritional Facts

4 ounces cooked turkey (calculated without skin) equals 198 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 80 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Low-Sodium Herb-Rubbed Turkey

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   (2)
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MY REVIEW
Reviewed Nov. 2, 2011

"I tried this yesterday and it was wonderful-thank you so much"

MY REVIEW
Reviewed Nov. 22, 2010

"I love using the bags. It keeps the turkey so moist and I've been adding these spices for years."

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