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Nutritional Information

Per serving

Calories:
380
Protein:
59 g
Fat:
12 g
Carbohydrates:
3 g
Sodium:
1033 mg
Easter Egg Purple
Easter Egg Purple

Credit
Manitoba Turkey Producers

Serves: 8
Prep Time: 30 mins
Cook Time: 3 hrs
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
A large heavy metal roasting pan with a rack will make a huge difference as it allows hot air to circulate around the turkey while in the oven. If you do not have a wire rack, use thickly sliced onions, celery and carrots to create the barrier between meat and pan.
  1. Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
  2. Remove neck and giblets from thawed turkey.
  3. Combine onion, garlic, dijon mustard, sage, oregano, thyme, paprika, ¼ wine, melted butter, salt and pepper and mix into a paste.
  4. Carefully lift skin away from the breast and thighs — do not tear.
  5. Tuck seasoning paste between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.
  6. Pour an additional ¼ wine into the bowl that previously held spice mixture, mix and then brush on outside of the turkey skin.
  7. Place turkey on a wire rack inside the roasting pan so that the juices are able to drain.
  8. Cover the top of the turkey loosely with foil. Place in the oven. Remove foil after 1-2 hours depending on size of turkey. Baste with leftover wine and turkey juices every 45 minutes.
  9. A meat thermometer inserted into the thigh, away from any bones, should read 170°F (77°C) when the turkey is fully cooked.
  10. Let turkey rest for 20 minutes before carving.
Easter Egg Pink
Easter Egg Pink

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