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.

Nutritionist Recommended For:

Roast Turkey Halves

Nutrition Facts

Calories 370
% Calories From Fat 46.2%
Total Fat 19g
Saturated Fats 9g
Mono-unsaturated Fats 6g
Poly-unsaturated Fats 3g
Cholesterol 190mg
Sodium 430mg
Total Carbohydrates 2g
Dietary Fiber 1g
Sugar 0g
Protein 46g

More Information


Thiamin B1 0 mg
Vitamin B12 1 mcg
Vitamin K 5 mcg
Vitamin A 950 IU
Niacin B3 8 mg
Pantothenic Acid 2 mg
Riboflavin B2 0 mg
Vitamin C 2 mg
Vitamin D 6 IU
Vitamin B6 1 mg
Vitamin E 2 mg
Choline 120 mg


Manganese 0 mg
Calcium 47 mg
Magnesium 45 mg
Phosphorus 330 mg
Zinc 5 mg
Fluoride 34 mcg
Copper 0 mg
Sodium 430 mg
Selenium 55 mcg
Iron 4 mg
Potassium 450 mg

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