No one seems to be content with standard turkey recipes at Thanksgiving. We have changed from simply roasting a turkey and basting it to deep frying it (a very dangerous method), to brining it. Keep it simple; make it taste great, I say!
Here is what I do to make a very tasty and moist bird:
1-2 containers turkey or chicken broth, low sodium
1 turkey, size is your choice
1-2 small onions sliced
Defrost your turkey well. For 24 hours soak turkey in broth with seasonings while refrigerated in roaster. Periodically baste the turkey while in fridge. Slice one or two onions and place on turkey. Preheat oven for 15 minutes at temperature specified on package. DON'T PUT STUFFING IN TURKEY. Place turkey in roaster into oven. Roast for turkey, with lid or foil on, for the amount of time recommended on package for the size turkey you have. Toss the package? No worries. Check the links below. Baste periodically to keep top and legs from drying out. After done roasting, set turkey in the roaster on stove top to cool a bit. Remove from roaster, slice, and serve!
Calories from turkey :120 for slice of breast or dark meat
Calories from broth: 20-50 per container, depending upon brand
Onion: 65 per onion
Note: it's difficult to give a calorie count like my other recipes since your turkey will be different sizes. The broth you can divide by the number of servings you get from your turkey. The onion, only if you eat any.
Enjoy! Blessings to you!
For more info, check these: