Ww 4 Points Foolproof Roast Turkey Recipes

WW 4 POINTS - RED ROASTED CHICKEN

Steps:

• Preheat oven to 400*F.
• Spray rack of roasting pan with nonstick spray and place in pan, set aside.
• Combine the sugar, paprika, vinegar, oregano, garlic, cumin, and salt in a small bowl to make a paste.
• Gently loosen the skin from the breast and leg portions of the chicken, rub the paste evenly under the skin.
• Place the onion into the cavity and place the chicken breast side up, in the roasting pan.
• Roast until inner thigh registers 180*F, about 1 hr and 15 minute.
• Remove and discard onion and fat.
• 4 POints for 1/6 of chicken.

STUFFED ROAST TURKEY - WW POINTS = 3

Steps:

• Preheat the oven to 450°F.
• Spray a large roasting pan and rack with nonstick spray. Drain the juices from the turkey; pat dry with paper towels. Discard the neck and giblets. Loosely stuff the body and neck cavities with the stuffing. Close the cavities with metal skewers and tie the legs together with kitchen string.
• Place the turkey, breast side up, on the rack in the pan. Pour the Madeira over the turkey; sprinkle with the salt and pepper. Pour 2 cups water into the pan. Place the pan in the oven. Immediately reduce the temperature to 350°F Roast until an instant-read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180°F and the center of the stuffing registers 165°F, 3 3/4-4 1/2 hours.
• Transfer turkey to a cutting board. Tent with foil and let stand 20 minutes.
• Meanwhile, make the gravy. Transfer the stuffing to a bowl. Carve the turkey and serve with the gravy and stuffing. Remove the skin before eating.

WW 4 POINTS - FOOLPROOF ROAST TURKEY

Steps:

• Arrange the oven racks to accomodate the turkey.
• Preheat oven to 325*F.
• Remove the neck and giblets from the body and neck cavities and reserve for another use.
• Rinse the turkey and drain; pat dry with paper towels.
• Rub the inner cavities with the garlic and season with 1/2 tsp of the seasoned salt.
• Place the remaining garlic and the onion, parsley, thyme, and sage in the body cavity, and truss if desired.
• Place the turkey, breast side up, on a rack in a large roasting pan.
• Brush all over with the oil and sprinkle with the remaining 1/2 tsp seasoned salt and the pepper.
• 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.
• If the breast begins to brown to quickly, cover it with foil.
• Transfer the turkey to a platter.
• Remove the garlic, onion, and herbs from the cavity and discard.
• Cover loosely with foil and let rest 15-20 minutes before carving.
• Remove the skin before eating.
• 4 Points per serving - 3 one ounce slices of skinless meat.