Lemon Sage Turkey


Lemon Sage Turkey

Lemon Sage Turkey

This recipe, Lemon Sage Turkey is from Diabetic Connect.  It’s a shame that so many people eat turkey at Thanksgiving – it’s lean, versatile, and delicious.  You’ll savor the just-right seasoning in this simple recipe, and you’ll love having leftovers for easy extra meals or the freezer.


Lemon Sage Turkey Recipe

Lemon Sage Turkey

3 Tbsp. grated lemon rind

¼ cup fresh lemon juice

3 Tbsp. ground thyme

2 Tbsp. sage, ground or rubbed sage

1 Tbsp. black pepper, cracked

1 tsp. salt

1 Turkey, average, size, raw, 1-12 lbs. fresh or frozen turkey, thawed

4 cups chicken broth, low-sodium (2 cans, 16 oz. each)

1 cooking spray


Preheat oven to 350 F.   Whisk together lemon rind and juice, thyme, sage, pepper and salt.  Reserve.

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.

Add 1 can of broth to the bottom of a roasting pan.  Arrange turkey, breast side down 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 ½ hours.

Add another can of broth into the pan and cook another 1 ½ hours, the meat thermometer should read 180 F.  Take turkey out oven, cover with foil, and let rest 15 to 20 minutes.  Take off skin before serving.

12 servings


(Recipe for Lemon Sage Turkey came from Diabetic Connect, 2014)


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