Roast Herbed Turkey with 4-Ingredient Caribbean Stuffing

Roast Herbed Turkey with 4-Ingredient Caribbean Stuffing

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From: Diabetic Living Magazine

Why not add a little bit of island flair to your next holiday meal? This basic herb-rubbed turkey recipe is brushed with a sweet orange and sage sauce and served with a Jamaican jerk seasoned sweet potato stuffing. Your guests may just request a side of reggae music!

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¾ cup reduced-sodium chicken broth
  • 2 cups chopped and peeled raw sweet potatoes
  • 12 slices lightly toasted raisin bread, cubed
  • 2 teaspoons Jamaican jerk seasoning
  • 1 (10 pound) (10 to 12 pound) turkey
  • Salt
  • Ground pepper
  • 3 tablespoons chopped fresh sage, divided
  • 1 tablespoon olive oil
  • 1 orange
  • 1 tablespoon honey
  • Oranges, halved (optional)
  • Fresh sage leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare stuffing: Bring chicken broth to a boil in a medium saucepan. Add sweet potatoes; return to boil. Reduce heat; cover and cook for 7 to 10 minutes or until just tender. Do not drain. Stir in cubed raisin bread and Jamaican jerk seasoning until coated. Add additional broth, if necessary to moisten. Set aside.
  2. Rinse turkey; pat dry with paper towels. Season cavity with salt and pepper. Stir 1 tablespoon of the chopped sage into the reserved stuffing mixture. Fill the turkey cavity with stuffing mixture (see Tip). Do not pack tightly.
  3. Preheat oven to 325°F. Pull turkey's neck skin to back; fasten with skewer. Tuck the ends of the drumsticks under the band of skin across the tail. If the band of skin is not present, tie the drumsticks securely to the tail with 100%-cotton string. Twist wing tips under the back.
  4. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with the olive oil. Insert an oven-going meat thermometer in the center of one of the inside thigh muscles. Roast 3 to 3¾ hours or until meat thermometer registers 180°F and center of stuffing registers 165°F.
  5. Halve and juice the 1 orange. Combine the orange juice, honey and the remaining 2 tablespoons chopped sage in a small bowl. Brush on the hot turkey.
  6. Cover turkey with foil and let stand for 15 minutes before carving. If desired, garnish turkey with orange halves and sage leaves.
  • Tip: If you don't want to cook stuffing in the turkey, preheat oven to 325°F. Place stuffing mixture in a 1½-quart casserole dish. Cover and bake for 25 to 30 minutes or until heated through. Serve with the turkey or with another poultry dish.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 295 calories; 9 g fat(3 g sat); 0 fiber; 2 g carbohydrates; 48 g protein; 172 mg cholesterol; 165 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 7 lean protein, 1 fat

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