Directions:
- Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
- With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- Bake at 325° for 2-3/4 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 14-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 804.05 Kcal (3366 kJ) | ||
| Calories from fat | 345.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.36g | 59% | |
|---|---|---|---|
| Cholesterol | 391.07mg | 130% | |
| Sodium | 933.99mg | 39% | |
| Potassium | 1187.16mg | 25% | |
| Total Carbs | 2.25g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 114.38g | 229% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.3mg | 35% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 150.06 Kcal (628 kJ) | ||
| Calories from fat | 64.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 59% | |
|---|---|---|---|
| Cholesterol | 72.98mg | 130% | |
| Sodium | 174.31mg | 39% | |
| Potassium | 221.55mg | 25% | |
| Total Carbs | 0.42g | 1% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 0.08g | 2% | |
| Protein | 21.35g | 229% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1.2mg | 35% | |
| Calcium | 15.5mg | 8% | |
* 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.
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