Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Juicy Holiday Roasted Turkey

Wednesday, November 07, 2018
Total time
2 hours and 40 minutes
Preparation time
10 minutes

Making the perfect Turkey: 1. Place the turkey breast-side down: With the breasts down, below the thighs, all the juices from the more fatty thighs will drip into the breast meat making it both more flavorful and more juicy. 2. Don’t stuff the turkey with the stuffing. Instead, add aromatics, like sliced apples, oranges, fresh herbs, etc. Why? If you cook your stuffing in the bird, you either have to cook the bird longer than necessary (which means unnecessarily dry meat). 3. Don't open the oven: Which means don't baste the turkey. Every time you open the over, you release the moisture thus drying out the the turkey. 4. Let it rest: After the Turkey is cooked (timer goes off) take the turkey out and let it rest for at least 30 minutes to allow the juices to redistribute throughout the turkey.

or1 12-15 lb turkey completely thawed
or2-4 tbsp olive oil
or1 tbsp sea salt
or1-2 tsp ground black pepper
or1 granny smith apple no need to remove core, cut into eighths
or1 navel orange unpeeled, cut into eighths
or1 yellow onion quartered
or1 bunch fresh rosemary about 6-8 stems, whole
or1 bunch fresh sage leaves about 6-8 leaves, whole
or1 bunch fresh thyme leaves about 8-10 stems with leaves, whole
If your turkey is not yet defrosted, there are two ways I have found to be best. Either place it in the sink and cover it with cold water for 4-8 hours or place it in the fridge (on a plate to catch any potential leakage) for 2-3 days. The fridge method is the safer method while the sink method is faster.
Once completely thawed, remove the giblets from the inside of the turkey. They are not needed for this recipe so you can either save or discard them. Then rinse (clean) the turkey with lemon juice and/or vinegar.
Preheat oven to 375 degrees
Place turkey, breast-side down, on a roasting rack in a roasting pan.
Stuff as much of the apple, orange, onion, rosemary, sage, and thyme into both cavities of the turkey. Stop when no more is able to fit without falling out. Firmly press the skin flaps surrounding the cavities closed to keep everything in — there’s no need to tie up.
Bend the wings back to help stabilize the turkey and allow for even browning.
Rub all surfaces of the turkey with the olive oil.
Season the turkey liberally with the salt and pepper.
Unless the turkey already has a disposable thermometer, insert a meat thermometer into the deepest part of the thigh and set to 165 degrees.
Place the turkey in the center of the oven and cook until the internal temperature reaches 165 degrees, approximately 2-3 hours. (If you don’t have a meat thermometer, you will know the turkey is done when the juices run clear between the leg and thigh when pierced with a fork.)
Once done, carefully remove from the oven, cover with tin foil, and allow to rest 20-30 minutes before slicing and serving.
If you’d like to brown the breast-side of the turkey as well, flip the turkey over to be breast-side up when approximately 15 minutes remain for cooking. Increase the oven to 450 degrees for these last 15 minutes. This is kind of a hassle and, in my opinion, not worth it, but will result in well-browned breast skin as well. This step is totally optional.
Nutritional information
Per 100 gPer portion (184 g)% DRI
Energy142 kcal261 kcal13 %
Fat6 g11 g17 %
Fatty acids, total saturated1 g3 g13 %
Cholesterol67 mg122 mg41 %
Sodium209 mg385 mg16 %
Carbohydrate1 g2 g1 %
Sugars1 g1 gremove
Fiber0 g0 g1 %
Protein20 g37 gremove