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Lemon Sage Turkey

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Lemon Sage Turkey

Prep Time: Cook Time:


  • Lemon juice, raw | 0.25 cup
  • Fresh thyme | 9.00 tsp
  • Spices, sage, ground | 2.00 tbsp
  • Spices, pepper, black | 1.00 tbsp, ground
  • Salt | 1.00 tsp
  • Turkey meat with skin, raw | 1.00 unit yield from 1 lb turkey
  • Chicken broth, low sodium, canned | 4.00 cup
  • Cooking spray | 1.00 spray , about 1/3 second 1 NLEA serving
  • Lemon peel, raw | 1.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 123.13 mg

Fat per serving: 5.61 g

Saturated fat per serving: 1.63 g

Protein per serving: 14.81 g

Sodium per serving: 472.11 mg

Cholesterol per serving: 37.63 g


  1. Preheat oven to 350 degrees F.
  2. Whisk together lemon zest and juice, thyme, sage, pepper, and salt. Reserve.
  3. Take out giblets and neck from turkey, save for another use or discard.
  4. Wash and dry turkey.
  5. Cut off any extra fat from surface of turkey.
  6. Beginning at the neck, insert fingers between skin and meat and gently separate.
  7. Tuck wing tips under turkey.
  8. Massage the lemon mixture under the skin of the turkey and on the surface.
  9. Add 1 can of broth to the bottom of a roasting pan.
  10. 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.
  11. 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.

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