Low-Sodium Herb-Rubbed Turkey Recipe

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

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Publisher Photo
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.
MAKES:
28 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing
MAKES:
28 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing

Ingredients

  • 1 turkey (14 pounds)
  • 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
  • 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 cornstarch
  • 2 tablespoons cold water

Directions

Pat turkey dry. Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add celery, carrots, onion and potato. Combine the garlic, sage, thyme, pepper, allspice, ginger, mustard and cayenne; sprinkle 5 teaspoons over vegetables.
Carefully loosen skin of turkey. Rub half of the remaining seasoning mixture under the skin; rub remaining mixture inside cavity. Skewer turkey openings; tie drumsticks together.
Place turkey, breast side up, over vegetables; close bag with nylon tie. Cut six 1/2-in. slits in top of bag. Bake at 350° for 2 to 2-1/2 hours or until a meat thermometer inserted in the thigh reads 180°.
Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. Strain contents of oven bag into a small saucepan; skim fat. Discard vegetables. In a small bowl, combine cornstarch and water until smooth. Gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings.
Originally published as Herb-Rubbed Turkey in Country Woman November/December 2006, p41

Nutritional Facts

4 ounces cooked turkey (calculated without skin): 198 calories, 6g fat (2g saturated fat), 86mg cholesterol, 80mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

  • 1 turkey (14 pounds)
  • 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
  • 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 cornstarch
  • 2 tablespoons cold water
  1. Pat turkey dry. Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add celery, carrots, onion and potato. Combine the garlic, sage, thyme, pepper, allspice, ginger, mustard and cayenne; sprinkle 5 teaspoons over vegetables.
  2. Carefully loosen skin of turkey. Rub half of the remaining seasoning mixture under the skin; rub remaining mixture inside cavity. Skewer turkey openings; tie drumsticks together.
  3. Place turkey, breast side up, over vegetables; close bag with nylon tie. Cut six 1/2-in. slits in top of bag. Bake at 350° for 2 to 2-1/2 hours or until a meat thermometer inserted in the thigh reads 180°.
  4. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. Strain contents of oven bag into a small saucepan; skim fat. Discard vegetables. In a small bowl, combine cornstarch and water until smooth. Gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings.
Originally published as Herb-Rubbed Turkey in Country Woman November/December 2006, p41

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Dredie User ID: 2743601 144828
Reviewed Nov. 2, 2011

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

MY REVIEW
bevenator User ID: 2026388 114402
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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