This Herb Roasted Turkey is a showstopping Phase 2-compliant centerpiece for any special occasion. Infused with fresh herbs, garlic, and butter, it delivers rich, savory flavors while remaining perfectly moist and tender. Whether for a holiday celebration or an elegant family dinner, this recipe is sure to impress.

 

Why It Works for Phase 2:

• Turkey is a lean protein, making it a satisfying and nutrient-packed main dish.
• Fresh Herbs like sage, rosemary, thyme, and parsley provide bold flavors and anti-inflammatory benefits without added carbs.
• Butter enhances the turkey's natural flavor while keeping it juicy and tender.

Pro Tips:

• Use a meat thermometer to ensure the turkey is cooked to perfection without drying out.
• Tent the turkey with foil during resting to lock in moisture and make carving easier.
• Pair with Phase 2-friendly sides like roasted Brussels sprouts or cauliflower mash for a balanced meal.

This Herb Roasted Turkey is a timeless dish that combines simplicity, elegance, and bold flavors. Perfect for holidays or any gathering, it’s a delicious and nutritious way to stay on track with your Phase 2 goals!

 

Ingredients:

• 15 lb turkey 10 tbsp butter (softened)
• 2 tsp minced garlic 2 tbsp fresh sage (chopped)
• 1 tbsp fresh rosemary (chopped)
• 2 tbsp fresh thyme (chopped)
• ¼ cup fresh parsley (chopped)
• Salt & pepper to taste
• 1 onion (quartered)
• 1 lemon (quartered)
• 1 cup assorted herb sprigs (to stuff the turkey)
• 3 cups chicken or turkey broth
• Optional garnishes: fresh herbs & cranberries

Directions:

1. Preheat oven to 450°F. Let turkey sit at room temp for 30 minutes. Tuck wings under the body.
2. Blend butter, garlic, and herbs with salt & pepper in a food processor until smooth.
3. Season turkey cavity with salt & pepper. Stuff with onion, lemon, and herbs, then tie the legs with kitchen twine.
4. Rub herb butter over the turkey and under the breast skin. Season outside with salt & pepper.
5. Place turkey in a roasting pan and bake for 45 minutes. Reduce heat to 350°F and roast for ~3 more hours, basting with broth every 30 minutes.
6. Check for doneness: meat thermometer should read 165°F at the thigh. Tent with foil if browning too much.
7. Let rest for 25 minutes under foil, then slice and serve!