Servings: 26 (9 oz/ 280 g) servings of turkey and vegetables | Preparation Time: 30 minutes | Cooking Time: 60-90 minutes
• 16 lb (8 kg) Butterball Frozen Turkey, thawed 8 kg
• ¼ cup (50 mL) melted Lactantia Healthy Attitude Omega 3 Margarine
• 1 lb (500 g) each parsnips, carrots, rutabaga and sweet potatoes, peeled
• ½ cup (125 mL) each sodium-reduced chicken broth and apple juice
• 1 cup (250 mL) quartered dried Turkish figs
• ¼ cup (50 mL) maple syrup
• 2 tbsp (25 mL) each finely chopped fresh rosemary and parsley
• 1 tbsp (15 mL) cider vinegar
• 1 tsp (5 mL) pepper
Preheat oven to 325°F (165°C). Remove thawed turkey from bag. Discard neck from body cavity and giblets from neck
cavity. Drain juices from cavity and blot with paper towels. Place turkey, breast side up, on a rack in a large roasting pan. Brush with 1 tbsp (15 mL) of the margarine.
Cut the vegetables into 2-inch (5 cm) chunks. Reserving sweet potato, scatter remaining vegetables around turkey. Combine broth with apple juice; drizzle half vegetables. Roast for 1 hour.
Add the sweet potatoes and figs. Roast turkey and vegetables for 1 hour.
Combine the remaining margarine, maple syrup, rosemary, parsley, vinegar and pepper; brush over turkey and vegetables.
Roast, stirring vegetables and basting occasionally, for 1 to 1½ hours or until an instant-read meat thermometer reads 180°F (82°C) when inserted into the thigh of the turkey. Transfer vegetables to oven safe bowl and keep warm. Let turkey stand for 20 minutes. Carve and arrange on a platter. Discard pan juices.
Calories: 330 calories
Fat: 15 g
Saturated: 3.5 g
Cholesterol: 130 mg
Sodium: 560 mg
Potassium: 286 mg
Carbohydrates: 18 g
Fibre: 2 g
Protein: 32 g
