Herb Roasted Turkey with Roasted Apples and Root Vegetables
3 hrs 30 min
10 to 12 servings
- Crisco® Olive Oil No-Stick Cooking Spray
- 1 (10 to 14 lb.) whole turkey, thawed if frozen, giblets removed
- 1/2 cup Crisco® 100% Extra Virgin Olive Oil
- 2 teaspoons dried thyme leaves, crushed
- 3 teaspoons salt, divided
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 3 large sweet potatoes (about 3 lbs.), peeled and cut into 1-inch pieces
- 4 medium parsnips (about 1 lb.), peeled and cut into 1/4-inch slices
- 6 tablespoons firmly packed brown sugar
- 2 large red cooking apples, such as Gala
- 3/4 cup pecan halves (optional)
HEAT oven to 325°F. Coat roasting pan with olive oil no-stick cooking spray.
RINSE turkey with cold water. Pat dry. Place breast side up in prepared pan. Whisk olive oil with thyme, 2 teaspoons salt, garlic powder, pepper and paprika in small bowl until blended. Reserve 1/4 cup olive oil mixture for vegetables and 1 tablespoon to brush turkey after roasting. Brush turkey with remaining 3 tablespoons olive oil mixture, discarding any not used.
ROAST turkey about 3 to 3 1/2 hours or as recommended on turkey wrapper. Insert meat thermometer in thickest part of the breast. Roast until temperature reaches 165°F. Begin preparing vegetables about 30 minutes before turkey will be done.
COMBINE sweet potatoes and parsnips in large microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 5 minutes. Stir; cover. Microwave on HIGH an additional 5 minutes.
COAT 2 (15x10-inch) baking pans with olive oil no-stick cooking spray. Stir reserved 1/4 cup olive oil mixture, brown sugar and 1 teaspoon salt with hot vegetables until evenly coated. Core unpeeled apples and cut into 1/2-inch thick slices, then cut in half cross-wise. Add apples and pecans to vegetables. Toss to coat. Layer evenly on prepared baking pans.
REMOVE turkey from oven. Increase oven temperature to 400°F. Brush turkey with reserved 1 tablespoon olive oil mixture. Let turkey rest 20 minutes. Roast vegetables 15 to 20 minutes or until fork tender. Place turkey in center of large serving platter. Arrange roasted vegetables around turkey. Serve with pan drippings, if desired.
Using the process of “brining” in preparing the turkey will yield a more moist, flavorful roast turkey. To brine turkey, dissolve 1 cup kosher salt (or ½ cup non-iodized table salt) in 2 gallons water in food-grade plastic, stainless steel or glass container. Place turkey (completely thawed if frozen, giblets removed) in brine, making sure it is totally submerged. Cover. Refrigerate overnight, keeping the turkey below 40°F. Drain turkey, discarding brine. Rinse and pat dry. Roast as directed in recipe.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/10 of recipe), Calories 800 (Calories from Fat 310), Total Fat 35g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 210mg, Sodium 800mg, Total Carbohydrate 44g (Dietary Fiber 8g, Sugars 21g), Protein 76g; Percent Daily Value*: Vitamin A 400%, Vitamin C 50%, Calcium 15%, Iron 45%.
*Percent Daily Values are based on a 2,000 calorie diet.