Roast Turkey with Onion and Cranberry Chutney Recipe

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Roast Turkey with Onion and Cranberry Chutney
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Ingredients
10
Count
Nutrition
142
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°.
  2. Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with twine. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine butter, 1 teaspoon salt, 1 teaspoon thyme, and 1/2 teaspoon pepper. Rub butter mixture under loosened skin over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place turkey, breast side up, in a roasting pan. Bake at 450° for 30 minutes.
  3. Reduce oven temperature to 350° (do not remove turkey from oven). Bake turkey at 350° for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.
  4. Combine remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, onion, and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occasionally. Remove from heat; stir in remaining 1 teaspoon thyme. Cool.
  5. Turkey with Smoked Paprika and Glazed Carrots: Prepare recipe through loosening turkey skin. Substitute 2 tablespoons finely chopped shallots, 1 tablespoon smoked paprika, and 3 minced garlic cloves for thyme; combine butter, shallots, paprika, garlic, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper for turkey rub. Substitute 6 cups coarsely chopped carrot; 1 cup fat-free, less-sodium chicken broth; 2 tablespoons sherry vinegar; and 1 tablespoon honey for onion and remaining ingredients. Combine carrot, broth, vinegar, and honey in a large skillet; bring to a boil. Reduce heat, and simmer 55 minutes or until liquid evaporates and carrot is tender. Remove from heat; stir in 1 tablespoon chopped chives, 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Yield: 12 servings (serving size: about 6 ounces turkey and about 1/3 cup carrots).
  6. CALORIES 416 (24% from fat); FAT 10.9g (sat 5g, mono 2.5g, poly 2g); PROTEIN 67.8g; CARB 8.2g; FIBER 1.9g; CHOL 234mg; IRON 4.7mg; SODIUM 464mg; CALC 70mg
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 142.28 Kcal (596 kJ)
Calories from fat 41.81 Kcal
% Daily Value*
Total Fat 4.65g 7%
Cholesterol 30.2mg 10%
Sodium 501.84mg 21%
Potassium 216.69mg 5%
Total Carbs 15.33g 5%
Sugars 9.82g 39%
Dietary Fiber 1.12g 4%
Protein 7.25g 15%
Vitamin C 2.9mg 5%
Iron 0.8mg 5%
Calcium 13.7mg 1%
Amount Per 100 g
Calories 128.51 Kcal (538 kJ)
Calories from fat 37.76 Kcal
% Daily Value*
Total Fat 4.2g 7%
Cholesterol 27.27mg 10%
Sodium 453.27mg 21%
Potassium 195.72mg 5%
Total Carbs 13.85g 5%
Sugars 8.87g 39%
Dietary Fiber 1.01g 4%
Protein 6.55g 15%
Vitamin C 2.6mg 5%
Iron 0.8mg 5%
Calcium 12.4mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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