Ingredients

6 Servings

Meat & Seafood

  • Whole Turkey 12 lb

Spices

  • Kosher Salt 3 Tbsp

Produce

  • Garlic Head 2 heads

  • Lemon 1

  • Fresh Sage Leaves 1/2 bunch

  • Garden Fresh Thyme 1/2 bunch

  • Red Onion 1

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

  • Black Pepper 1 tsp

Packaged Products

  • Cotton Twine 1 package

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

    Connect Oven

  2. Season & Cook Turkey

    Sprinkle a third of the salt into the cavity of the bird. Then stuff with garlic, lemon & herbs. Truss the bird and drizzle with oil. Sprinkle with the remaining salt and pepper. Cook bird for 1 hour 50 minutes at 375F. Raise the heat to 425F and cook for an additional 10 minutes or until a thermometer inserted into the center of the breast reads 163F degrees. Remove from heat and let rest for at least 20 minutes. Why rest? To maximize juiciness!

    • 3 Tbsp Extra Virgin Olive Oil
    • 1 tsp Black Pepper
    • 1 package Cotton Twine
    • 12 lb Whole Turkey
    • 3 Tbsp Kosher Salt
    • 1 head , halved Garlic Head
    • 1 , halved Lemon
    • 1/2 bunch Fresh Sage Leaves
    • 1/2 bunch Garden Fresh Thyme

  3. Slice & Garnish

    Remove twine from bird. Pull legs away from the center & cut through the skin between breast & drumstick. Bend legs & cut to detach leg. Slice along each side of the breastbone to remove breasts. Cut the wings off at the joint. To separate the thigh from the drumstick, cut between joint. Slice breasts crosswise, skin side up, & arrange on a platter with dark meat & wings. Presentation Tip: Sear onion and garlic in a little oil to caramelize/color the cut side. Arrange with fresh sage around bird.

    • 1 , halved Red Onion
    • 1 head , halved Garlic Head
    • 1/4 bunch Fresh Sage Leaves

Suggested Meals

Lemon Tart

Smoothie

Blueberry Lemon

Muffin

Lean Green

Smoothie

Cashew Crusted

Avocado

Butternut Squash Sage Soup

w/ Apple Chutney

Nutrition

  Amount per
serving		 Daily value percentage
Calories 1020 kcal  
Total Fat 38 g 49%
Total Saturated Fat 11 g 53%
Unsaturated Fat 27 g  
Cholesterol 465 mg 155%
Sodium 4210 mg 180%
Total Carbohydrate 11 g 4%
Fiber Total Dietary 2 g 8%
Sugars Total 2 g  
Excellent Source: Protein 141 g 282%
Vitamin C 14 mg 15%
Calcium Ca 154 mg 10%
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By Innit Culinary Team