Low Salt Roast Turkey

Most suppliers suggest 1/2 lb per serving, but I find that rather skimpy. Decide if you want leftovers and adjust your poundage accordingly.

1	Preheat your oven to 325*.
2	Remove any inserts from the cavity and neck areas, then rinse and pat dry your turkey,
3	Rough cut the vegetables and place inside the cavity. Cut the lemons into wedges, and squeeze one of the lemons into the bird, then toss in the squeezed lemon sections as well.
4	Gently loosen the skin from the bird as much as you can. Slip some of the herbs under the skin where you can, and place the remaining herbs inside the turkey.
5	Place the turkey, breast side up on a roasting rack, in a large roasting pan. Insert a meat thermometer into the thick part of the thigh, close to the body without touching bone.
6	Roast for 15-20 minutes per pound, basting with pan juices and more lemon juice every 20 minutes until done. Basting this often will ensure a moist, tender bird.
7	Your turkey should be done when the thermometer reaches 190*, the juices run clear when pierce and the drumstick moves easily from the socket.

Servings: 8

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

fresh rosemary

fresh sage

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