Fall-Scented Classic Roast Turkey

Prep: 20 minutes plus standing
Roast: 3 hours • Serves: 20

1.Preheat oven to 325°; place roasting rack in large deep roasting pan. In medium saucepot, heat butter to a simmer over medium heat. Add 1 orange, minced garlic, dried sage, dried thyme and ground cinnamon; cook 2 minutes or until fragrant, stirring occasionally. Makes about 1 cup butter mixture.

2.Remove neck, giblets and liver from turkey; discard. Place turkey, breast side up, on rack in pan; sprinkle 1/2 teaspoon salt inside cavity. Place thyme sprigs, cinnamon sticks, sage sprigs, apple, onion, garlic head and remaining orange in cavity. Brush turkey with 1/4 cup butter mixture; sprinkle with remaining 1 teaspoon salt. If not already secured, tie legs together with kitchen string and tuck wing tips under to hold in place. Tent turkey loosely with aluminum foil; roast 2 hours. Increase heat to 425°; remove and reserve foil. Roast turkey 1 hour or until juices run clear and internal temperature reaches 160° in thickest part of thigh, brushing with 3 tablespoons butter mixture every 15 minutes. Transfer turkey to cutting board; loosely tent with reserved foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.)

Approximate nutritional values per serving (about 6 ounces turkey):
369 Calories, 20g Fat (9g Saturated), 182mg Cholesterol, 295mg Sodium,
4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 42g Protein

Smart Swaps:
Rubbing the skin with olive oil instead of butter makes for a lighter preparation. Turkey is naturally lean and protein-rich, and a meat thermometer ensures it’s perfectly cooked at 165° without drying out.