Tuesday, November 24, 2015

Herb Roasted Thanksgiving Turkey

You can't do Thanksgiving without a turkey, right?!? Instead of frying a turkey which sounds really good, but not so healthy, I am going to give you a healthy alternative so you can stay on track for the holidays and continue moving forward with your fitness goals instead of backtracking and then living with the bloat and guilt afterwards!

Herb Roasted Thanksgiving Turkey
Deidra Penrose, healthy thanksgiving recipes, weight loss, new mom weight loss, healthy holiday recipes, healthy turkey recipe, herb roasted turkey, clean eating tips, stay  fit over holidays, weight loss journey, fitness motivation holidays,top beachbody coach PA, online health and fitness coach, rosemary, sage, thyme, apple cider vinegar

  • 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry 
  • 1/2 cup chopped parsley 
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage leaves 
  • 1 1/2 teaspoons chopped fresh thyme leaves 
  • 8 cloves garlic, finely chopped (3 tablespoons) 
  • 5 tablespoons Extra virgin olive oil 
  • Coarse salt and ground pepper 
  • 2 lemons, poked all over with a fork 
  • 1 quart apple cider

Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth. 

Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).

In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon Himalayan salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both. 

Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.

Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more.  Top off with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. 

Serve with your favorite vegetables and potatoes!

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