Roast Turkey Halves

Preparation time: 25 min Servings: 10
Cooking time: 75 min


3 tbsp chili powder
1 tsp salt
4 cloves garlic, crushed
1/2 cup butter or margarine, softened
1 turkey, about 10 lb, giblets removed

Cooking Directions:

In a medium-sized bowl, mix butter, garlic, chili powder, and salt until a smooth, thick paste is formed; set aside. Preheat oven to 375°F. Rinse turkey well with cold running water, pat dry with paper towels, and place on a clean cutting surface. Use a heavy cleaver or a sharp knife to cut down both sides of back bone through ribs. Discard back bone. Now open turkey like a book and cut through center of breastbone. Remove and discard excess fat. Place each turkey half in a large baking pan, skin side up. Pull skin away from breast and spread half of the butter mixture evenly over each half. Pull skin back over each half and spread remaining butter mixture over skin. Insert meat thermometers between thighs and body. Loosely cover with foil. Roast each half, on top and bottom oven racks, basting often with pan drippings. About halfway through the roasting time, switch turkey halves between top and bottom racks. Roast about 1-1/4 hours (15 minutes per pound) or until meat thermometers read 180°F. Remove foil about 40 minutes before halves are done so that skin browns evenly. Let stand 15 minutes for carving.
Roast Turkey Halves

Nutrition Facts

Calories 370
% Calories From Fat 46.2%
Total Fat 19g
Saturated Fats 8.6g
Mono-unsaturated Fats 5.6g
Poly-unsaturated Fats 2.9g
Cholesterol 190mg
Sodium 430mg
Total Carbohydrates 1.6g
Dietary Fiber 0.8g
Sugar 0.2g
Protein 46g

More Information


Thiamin B1 0.08mg
Vitamin B12 0.62mcg
Vitamin K 4.5mcg
Vitamin A 950IU
Niacin B3 8.1mg
Pantothenic Acid 1.5mg
Riboflavin B2 0.32mg
Vitamin C 1.8mg
Vitamin D 6.4IU
Vitamin B6 0.78mg
Vitamin E 1.5mg
Choline 120mg


Manganese 0.11mg
Magnesium 45mg
Calcium 47mg
Zinc 4.8mg
Phosphorus 330mg
Copper 0.25mg
Fluoride 34mcg
Selenium 55mcg
Sodium 430mg
Potassium 450mg
Iron 3.5mg

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