Low-Sodium Herb-Rubbed Turkey

Name: Low-Sodium Herb-Rubbed Turkey
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 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

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.

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

Directions

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.
Pat turkey dry. 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. Tuck wings under turkey; tie drumsticks together.
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°.
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.

Nutrition 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.

Originally published as Spicy Turkey in Country Woman November/December 2006

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Dredie

Nov 2, 2011

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

Nov 22, 2010

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