Turkey meat is a source of vital protein, but the Mayo Clinic recommends limiting your intake to 3 ounces per day. The organization also recommends sticking with low-fat cooking methods, such as roasting, and trimming off the fat to keep the meat healthy. Leave the skin on the turkey meat during cooking -- it keeps the turkey meat moist and gives it extra flavor -- but remove the skin after roasting the bird to eliminate the fat calories the skin adds. Wrapping the turkey in parchment paper to roast it keeps moisture in and steams the meat so it comes out succulent.
Step 1
Preheat the oven to 350 F.
Step 2
Place the turkey on top of a wire rack in a roasting pan.
Step 3
Salt and pepper the skin and rub olive oil on top of and underneath the skin.
Step 4
Tear off a piece of parchment paper large enough to cover the top and sides of the bird. It doesn't need to completely cover the bottom.
Step 5
Spray the parchment paper with nonstick cooking spray or brush olive oil evenly all over the side that touches the bird.
Step 6
Wrap the parchment paper over the top and sides of the turkey. Wrap it around the bird and tuck it underneath the bottom so it completely encloses the top and sides of the meat.
Step 7
Insert a meat thermometer into the thickest part of the thigh closest to the turkey's body, away from the bone. The thigh contains the dark meat, which takes the longest to cook.
Step 8
Roast the turkey for 20 minutes per pound, or until the thermometer registers 165 F.
Step 9
Allow the turkey to rest for about 15 to 30 minutes before carving it so the juices can redistribute throughout the meat.
Tips and Warnings
- For a crisper skin, remove the parchment paper during the last 30 minutes of cooking.
Things You'll Need
- Roasting pan with wire rack
- Salt and pepper
- Olive oil
- Nonstick cooking spray
- Meat thermometer
Member Comments