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Foods that are Actually Great for Your Waist
By Camille Noe Pagán If you've been avoiding burgers, ice cream,
and pizza thinking you're doing your waistline a favor, don't. They
can actually help you lose weight -- and keep it off, too. More»
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
For: 18 servings at
6 ounces per portion.
PREPARATION
1. Preheat oven to 325°F.
2. Remove giblets and neck from turkey and
reserve for broth.
3. Rinse turkey with cold running water
and pat dry with paper towels. Place onion and lemon quarters
in neck and body cavities.
4. In a small bowl, mix oil with herbs,
salt and pepper. With your finger tips, gently loosen skin from
the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under
skin; replace skin. Rub cavities and outside of turkey with
remaining herb mixture.
6. Secure the neck skin to the back with
skewers. Fold wings under back of turkey. Place legs in tucked
position. May be prepared to this point, covered and refrigerated
for several hours.
7. Place turkey, breast side up, on a rack
in a large shallow (no more than 2-1/2 inches) deep roasting
pan. Insert an oven-safe thermometer into the thickest part
of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil.
Roast turkey in a preheated 325 degree F. oven for about 2-1/2
hours. Remove foil and baste bird with pan juices. Continue
to roast for about another hour until meat thermometer registers
180 degrees F. in the thigh.
9. Remove turkey from oven and allow to
rest for 15-20 minutes before carving. Transfer to a large platter
and serve with gravy.
