Countdown #6 Roasted Thanksgiving Turkey, My Way Recipe

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Countdown #6 Roasted Thanksgiving Turkey, My Way
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  1. Separate the turkey legs from the breast, keeping the backbone intact and the legs still attached in the center. Cut the remaining backbone piece from the breast and save (use it in the roasting pan when you cook the turkey). Peel the carrots and onions and roughly chop. Roughly chop the celery. Cut the apples in quarters and remove the cores. Place 1/3 of the vegetables and apples in a container large enough to accommodate the turkey with the vegetables and apples. Season the turkey inside and out with salt and pepper. Rub the cider vinegar into the turkey. Place the breast into the container and top with 1/3 of the vegetables and apples. Add the legs and top with the remaining vegetables and apples. Place in the refrigerator and let marinate overnight.
  2. Preheat the oven to 350 degrees F.
  3. Remove the turkey from the refrigerator 1 hour before cooking so the turkey can come to room temperature. Place the vegetables and apples into the bottom of a roasting pan. Place the legs, skin side up, on top of the vegetables, being sure there is room to add the breast later. Put the legs in the oven to cook first, about 1 hour 45 minutes.
  4. While the legs are cooking, make the Herb Compound Duck Fat. Place the cold duck fat in the bowl of a standing mixer with a paddle attachment. Add all the chopped herbs and lemon zest. Add the salt and pepper and mix for 1 minute until herbs are evenly dispersed. Place the duck fat-herb mixture in a thick line along the long side of an 18-inch long piece of plastic wrap. Roll into a tube, twist the ends until tight, and then place in the refrigerator to set but not get hard, 30 to 40 minutes.
  5. Slide your hand underneath the skin on top of the turkey breast to separate the skin from the breast. Cut one of the ends off the duck fat tube. Squeeze half of the mixture under the skin on top of one of the breasts and the remaining onto the other breast.
  6. After the legs have cooked, place the thyme and rosemary in the roasting pan. Place the breast on top of the herbs. Roast until both the legs and breast reach an internal temperature of 165 degrees F, about 2 hours and 30 minutes longer. Once you remove the bird from the oven, let it rest for 15 minutes before cutting it. Now dig in and have a great day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1569.22 Kcal (6570 kJ)
Calories from fat 834.43 Kcal
% Daily Value*
Total Fat 92.71g 143%
Cholesterol 641.33mg 214%
Sodium 1146.11mg 48%
Potassium 1989.49mg 42%
Total Carbs 4.42g 1%
Sugars 1.72g 7%
Dietary Fiber 1.6g 6%
Protein 183.55g 367%
Vitamin C 6.5mg 11%
Vitamin A 0.1mg 3%
Iron 8.7mg 49%
Calcium 123.1mg 12%
Amount Per 100 g
Calories 168.59 Kcal (706 kJ)
Calories from fat 89.65 Kcal
% Daily Value*
Total Fat 9.96g 143%
Cholesterol 68.9mg 214%
Sodium 123.13mg 48%
Potassium 213.74mg 42%
Total Carbs 0.47g 1%
Sugars 0.18g 7%
Dietary Fiber 0.17g 6%
Protein 19.72g 367%
Vitamin C 0.7mg 11%
Iron 0.9mg 49%
Calcium 13.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.8
  • 41

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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