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Oven Roasted Turkey

Recipe by: Sonal Patel, RDN

Serving Size

8 (3 ounces)


Skill Level


Diet Type



  • 12 lb turkey
  • 1 tsp poultry seasoning
  • 1/2 tbsp smoked paprika
  • 4 sprigs fresh parsley
  • 4 sprigs fresh rosemary
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 cup olive oil
  • 1 cup low-sodium
  • vegetable stock


  1. Preheat oven to 425°F. Remove neck and giblet bag. Rinse turkey with cold water and pat dry with paper towels.
  2. Mix poultry seasonings, smoked paprika, sage, thyme, and black pepper. Rub onto turkey.
  3. Place parsley and rosemary sprigs between turkey skin and flesh.
  4. Place meat thermometer in the turkey thigh (avoiding the bone).
  5. Coat turkey with olive oil. Place turkey breast side up in a roasting pan. Cover loosely with aluminum foil.
  6. Cook for 30 minutes then reduce heat to 325°F.
  7. Begin basting the turkey every 15-20 minutes with the giblet stock and for 3-4 hours until meat thermometer registers 165°F.
  8. Let turkey rest for 30 minutes before carving.

Recipe by: Sonal Patel, RDN

Nutrients per serving

Serving Size 8 (3 ounces)

Amount per serving

Sodium125 mg
Potassium188 mg
Phosphorus250 mg
Carbohydrates0 g
Protein32 g


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