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Ingredients

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Directions

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  • In a medium bowl stir together the ricotta, turkey bacon, parsley, and thyme; set aside.

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  • Remove neck and giblet bag from the turkey (reserve if you like). Place turkey, breast side down, on a large cutting board. Using poultry shears and a large knife, carefully remove back bone from turkey (or, ask your butcher to remove back bone).

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  • Place turkey, cavity side down, in a large roasting pan. Loosen skin over breast and legs. Spoon the ricotta mixture over the breast and leg meat, spreading evenly.

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  • Season turkey with salt and pepper. Cover with plastic wrap and chill overnight.

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  • Heat oven to 400°F. Remove plastic wrap from turkey. Cover loosely with foil. Roast for 2 hours. Remove foil. Roast for 30 to 60 minutes more or until done (170°F for breast, 180°F for leg). Cover and let stand 30 minutes before serving.

Nutrition Facts

463 calories; 15 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 268 mg cholesterol; 327 mg sodium. 790 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 74 g protein; 0 g trans fatty acid; 146 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 5 mg iron;

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