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Lemon Sage Turkey
Source: dLife

Lemon-scented, herb-roasted whole turkey.

Prep Time: 20 minutes
Cook Time: 4 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 594.5
Total Carbs 2.4 g
Dietary Fiber 0.7 g
Sugars 0.5 g
Total Fat 31.2 g
Saturated Fat 8.8 g
Unsaturated Fat 7.7 g
Potassium 1072.2 mg
Protein 71.7 g
Sodium 822.2 mg
Dietary Exchanges
1 Fat , 10 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  grated lemon rind
0 1/4 cup  fresh lemon juice
3 tbsp  ground thyme
2 tbsp  ground sage
1 tbsp  black pepper
1 tsp  salt
1 each  whole turkey, raw, 12-pound
32 oz  low sodium chicken broth
1 each  cooking spray
  1. Preheat oven to 350 degrees F.
  2. Whisk together lemon rind and juice, thyme, sage, pepper, and salt. Reserve.
  3. Take out giblets and neck from turkey, save for another use or discard. Wash and dry turkey. Cut off any extra fat from surface of turkey. Beginning at the neck, insert fingers between skin and meat and gently separate. Tuck wing tips under turkey. Massage the lemon mixture under the skin of the turkey and on the surface.
  4. Add 1 can of broth to the bottom of a roasting pan. Arrange turkey, breast side up on a cooking spray coated rack. Move rack to roasting pan and place a meat thermometer into the thickest part of the thigh, being sure not to touch bone. Cook for 1 1/2 hours.
  5. Add another can of broth into the pan and cook another 1 1/2 hours, the meat thermometer should read 180 degrees F. Take turkey out of oven, cover with foil, and let rest 15 to 20 minutes.

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