“From WW magazine”

Ingredients Nutrition


  1. Arrange the oven racks to accomodate the turkey.
  2. Preheat oven to 325*F.
  3. Remove the neck and giblets from the body and neck cavities and reserve for another use.
  4. Rinse the turkey and drain; pat dry with paper towels.
  5. Rub the inner cavities with the garlic and season with 1/2 tsp of the seasoned salt.
  6. Place the remaining garlic and the onion, parsley, thyme, and sage in the body cavity, and truss if desired.
  7. Place the turkey, breast side up, on a rack in a large roasting pan.
  8. Brush all over with the oil and sprinkle with the remaining 1/2 tsp seasoned salt and the pepper.
  9. Roast, basting occasionally with the pan juices, until an instant read thermometer inserted into the thickest part of the thigh registers 180*F, about 2-3/4 to 3 hours.
  10. If the breast begins to brown to quickly, cover it with foil.
  11. Transfer the turkey to a platter.
  12. Remove the garlic, onion, and herbs from the cavity and discard.
  13. Cover loosely with foil and let rest 15-20 minutes before carving.
  14. Remove the skin before eating.
  15. 4 Points per serving - 3 one ounce slices of skinless meat.

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