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3
Nutritional Information

Per serving

Calories:
164
Protein:
45 g
Fat:
12 g
Carbohydrates:
3 g
Sodium:
96 mg

Credit
Turkey Farmers of Canada

Serves: 8-12
Prep Time: 60 mins
Cook Time: 3.25 hrs
TIP: Blend 1 cup of the vegetable mixture plus your pan drippings to make a base for your gravy.  The roasted vegetables will add extra flavor and body.
  1. Make sure the turkey is thawed and the giblets and neck have been removed.
  2. Preheat your oven to 350°F (177°C).
  3. Pat the turkey dry with paper towels.
  4. Rub the outside of the turkey with oil, salt, pepper and sage.
  5. Rub the inside with oil, salt, pepper and ground sage.
  6. Stuff the cavity loosely with the sage, apple pieces and shallots.
  7. Roughly chop the onions, carrots and celery. Place in the roasting pan.
  8. Add the turkey to the roasting pan and set over the vegetables. Add the broth.
  9. Roast the turkey for 3 3/4 – 4 ½ hours, until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
  10. Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.  

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