This low-carb, low-cal, high-fiber version of a family favorite is bursting with flavor, making it perfect for anyone with rheumatoid arthritis.
Makes 16 servings
1 (14-lb) fresh turkey
1 navel orange
1 tsp poultry seasoning
¼ bunch fresh sage, divided
½ tsp kosher salt
¼ tsp freshly cracked black pepper
1 Tbsp vegan buttery sticks
¼ bunch fresh rosemary
2 cups low-sodium chicken broth
Place the rack in the lower portion of the oven. Heat the oven to 375°F. Discard the giblets and neck of the turkey. Rinse the turkey inside and out under cold running water, then pat dry. Carefully tuck the wings under the turkey until secure. Place the turkey on a rack set in a roasting pan.
Zest the orange, lemon and lime and set the fruit aside. Combine ½ Tbsp orange zest, ½ Tbsp lemon zest, 1 tsp lime zest, poultry seasoning, 1 tsp chopped fresh sage, kosher salt and black pepper in a small bowl. Add the vegan spread and combine ingredients. Gently spread half the mixture between the skin and meat. Coat the outside of the turkey with the remaining mixture.
Quarter the citrus fruit into wedges. Squeeze the citrus juice into the cavity, then add the squeezed fruit wedges. Add the rosemary and sage leaves. Tie the legs together with butcher’s twine. Add the chicken broth to the base of the roasting pan. Cover the pan with a lid or aluminum foil.
Roast 30 minutes. Reduce heat to 350°F. and remove the lid or cover. Roast until golden brown and a thermometer inserted in the thickest part of the thigh, not touching the bone, reads 170°F, basting frequently, about 3 hours. Remove the turkey from the oven and tent loosely with foil. Let it sit for 20 minutes before carving. The internal temperature will rise to 180°F.
Nutrition facts (per serving): calories 219, fat 17 g (saturated fat 0 g), cholesterol 2 mg, protein 31 g, carbohydrates 1 g, fiber 0 g, sodium 174 mg, sugar 0 g