Herb-Crusted Roast Turkey (diabetic)
Printed from Inclusive Kitchen — Herb-Crusted Roast Turkey
Herb-crusted roast turkey is a classic centerpiece for holiday feasts, but this diabetic-friendly version ensures everyone can enjoy it without compromising on flavor. By using fresh herbs and a few clever swaps, we create a dish that is not only delicious but also mindful of sugar and carbohydrate content. The result is a beautifully golden turkey, fragrant with rosemary, thyme, and sage, that will have your guests asking for seconds—without the guilt.
Historically, turkey has been a staple in American cuisine, especially during Thanksgiving, where it symbolizes abundance and gratitude. This dish pays homage to that tradition while adapting to modern dietary needs. The herb crust adds a delightful crunch and depth of flavor, making it a standout dish at any gathering. Plus, it’s a great way to impress your friends and family with your culinary skills—just don’t let them know how easy it is!
To prepare this turkey, we’ll focus on using fresh herbs and spices to enhance the natural flavors of the meat. The key is to season generously and allow the turkey to marinate for a few hours, which helps to infuse the flavors deeply. This method not only elevates the taste but also keeps the turkey moist and tender. And remember, the only thing better than a perfectly roasted turkey is the leftovers—if there are any!
Ingredients
- 1 whole turkey (12-14 lbs)
- 0.25 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups low-sodium chicken broth
Instructions
- Preheat your oven to 325°F (163°C). This moderate temperature allows the turkey to cook evenly without drying out.
- Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the turkey cook more evenly.
- In a small bowl, mix together the olive oil, chopped rosemary, thyme, sage, minced garlic, salt, and black pepper. This herb mixture will create a flavorful crust.
- Pat the turkey dry with paper towels to ensure the skin crisps up nicely. Then, rub the herb mixture all over the turkey, including under the skin for maximum flavor.
- Place the turkey breast-side up on a rack in a large roasting pan. This allows air to circulate around the turkey, promoting even cooking.
- Pour the low-sodium chicken broth into the bottom of the roasting pan. This will keep the turkey moist and create a flavorful base for gravy.
- Roast the turkey in the preheated oven for about 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Baste the turkey every 30 minutes with the pan juices. This helps to keep the meat moist and enhances the flavor of the skin.
- If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil. This prevents burning while allowing the turkey to cook through.
- Once the turkey reaches the desired temperature, remove it from the oven and let it rest for at least 20-30 minutes. Resting allows the juices to redistribute, making for a juicier turkey.
- Carve the turkey and serve with your favorite sides. The herb crust should be golden and fragrant, providing a delightful contrast to the tender meat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Leftover turkey can be used in salads, sandwiches, or soups.
Nutrition (per serving)
- Calories: 350
- Carbs g: 0
- Protein g: 50
- Fat g: 15
- Sugar g: 0
