Roast Turkey Italian

Roast Turkey Italian

Ingredients
1 (8-lb.) turkey
1/3 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped fresh rosemary leaves
2 tbsp. chopped fresh oregano
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh garlic
2 tbsp. chopped fresh sage leaves
2 lemons

Instructions
1. Preheat oven to 325�F. Rub breast of turkey with half of the olive oil, then salt and pepper. Loosen skin from the breast by pushing fingers under skin at neck and working down the breast
2. Mix herbs with remaining olive oil. Rub herb-oil mixture under breast skin, press skin back in place.
3.Squeeze lemons inside the cavity of the turkey. Tie legs together.Place turkey on a rack in roasting pan. Insert meat thermometer in thickest part of thigh
4. Roast uncovered for 2 3/4 to 3 hours hours Turkey is done when the thermometer reaches 180�F. and juices run clear. and let stand 15-20 minutes before carving.

Description

Storage: Leftovers should be refrigerated within two hours. Leftovers should be refrigerated within two hours from the time the turkey leaves the oven. Remove meat from bones. Divide into serving-size portions Refrigerate up to 2 days or freeze for longer storage.
Preparation: Remove giblets; rinse and pat dry. Use a meat thermometer to be sure the internal temperature is safe.

Nutritional Facts

Amount Per Serving	% DV
Calories 738 cal
Protein 85 g	170 %
Carbohydrates 5 g	2 %
Total fat 41 g	63 %
Cholesterol 289 mg	96 %
Iron 7 mg
Sodium 384 mg	16 %
Calories from fat 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
	Calories	2,000	2,500

Total Fat	Less than	65 g	80 g
Saturated Fat	Less than	20 g	25 g
Cholesterol	Less than	300 mg	300 mg
Sodium	Less than	2,400 mg	2,400 mg
Potassium		3,500 mg	3,500 mg
Total Carbohydrate		300 g	300 g
Dietary Fiber		25 g	25 g