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Nutritional Information

Per serving

Calories:
291
Protein:
33g
Fat:
18g
Carbohydrates:
1g0g
Sodium:
437mg

Credit
Recipe courtesy Chef Jason Wortzman, Granny’s Poultry

Serves: 7
Prep Time: 10 mins
Cook Time: 3 hrs
  1. Preheat oven to 350°F (177°C) for convection roast or 375°F (190°) in a regular oven.
  2. Remove neck and giblets.
  3. Combine all remaining ingredients and mix into a paste.
  4. Lift skin from breast and thighs being careful not to tear it. Tuck paste between skin and meat, spreading it around as much as possible. Put extra paste inside the cavity and on outside skin.
  5. Place turkey on a wire rack in a roasting pan in the oven.
  6. Cover the top of the bird loosely with foil for the first 1-2 hours of cooking depending on the size of the bird.
  7. A meat thermometer should read 170°F (77°C) when the turkey is fully cooked.
  Servings and cook time based on a 10 lb turkey with leftovers.    

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