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Nutritional Information

Per serving

Calories:
Protein:
Fat:
Carbohydrates:

Credit
Recipe courtesy of Chef Jason Wortzman, Granny’s Poultry Cooperative

Serves: Varies
Prep Time: 10 mins
Cook Time: 2.50 hrs
  1. Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven. Remove neck and giblets. Combine all seasoning ingredients from garlic to black pepper.
  2. Carefully lift skin away from the breast and thighs – do not tear it. Tuck seasoning mixture between skin and meat, spreading it around as much as possible; put any extra inside the cavity.
  3. Rub outside of the skin with olive oil.
  4. Place turkey on a wire rack inside the roasting pan so that the juices are able to drain. Cover the top of the bird loosely with foil. Place in oven. Remove foil after 1-2 hours depending on size of bird. A meat thermometer should read 170°F (77°C) when the bird is done or you can cut into the joint between the thigh and the leg when you think it is done.
  Approximate Roasting Times:
Weight Un-stuffed
6 - 10 lbs (3.0 - 4.5 kg) 2 1/2  - 3 hrs
10 - 16 lbs (4.5 - 7.0 kg) 3 - 3 ½ hrs
16 - 22 lbs (7.0 - 10.0 kg) 3 ½ - 4 hrs
 

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