DIABETIC - HOLIDAY-TRADITIONAL ROAST TURKEY
A medley of herbs and vegetables give this golden roasted bird
for a crowd fresh-from-the-garden flavor.
PER SERVING: 229 cal., 7 g total fat (2 g sat. fat), 137 mg chol.,
155 mg sodium, 0 g carb., 0 g fiber, 38 g pro. Exchanges: 5 very
lean meat, 1 fat. Carb choices: 0.
1 12- to 14-pound turkey
1 tbsp snipped fresh rosemary or 1 tsp dried rosemary, crushed
1 tbsp snipped fresh thyme or 1 tsp dried thyme, crushed
1 tbsp snipped fresh sage or 1 tsp dried sage, crushed
1 tsp kosher salt or 1/2 tsp regular salt
1/2 tsp ground black pepper
3 small onions, quartered (12 ounces total)
3 medium carrots, peeled and cut into 2-inch chunks
3 stalks celery, trimmed and cut into 2-inch chunks
1 tbsp olive oil Fresh rosemary sprigs, fresh sage leaves,
pomegranate wedges, tiny apples or pears, and/or
kumquats (optional)
Preheat oven to 425°F. Remove neck and giblets from turkey,
reserving neck bone. Rinse the inside of the turkey; pat dry with
paper towels. In a small bowl, stir together snipped or dried
rosemary, thyme, snipped or dried sage, salt, and pepper. Season
inside of body cavity with half of the herb mixture. Pull neck skin
to the back; fasten with a skewer. Tuck ends of the drumsticks
under the band of skin across the tail. If there is no band of skin,
tie the drumsticks securely to the tail with 100-percent cotton
kitchen string. Twist wing tips under the back.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Arrange onions, carrots, celery, and neck bone around turkey in
roasting pan. Pour 1 cup water into the pan. Brush turkey with oil.
Sprinkle turkey with remaining herb mixture. Insert an oven-going
meat thermometer into the center of an inside thigh muscle; the
thermometer should not touch bone. Cover turkey loosely with
foil.
Roast for 30 minutes. Reduce oven temperature to 325°F. Roast
for 2 1/2 to 3 hours more or until the thermometer registers 180°F.
About 45 minutes before end of roasting, remove foil and cut band
of skin or string between drumsticks so thighs cook evenly. When
turkey is done, the juices should run clear and the drumsticks
should move easily in their sockets.
Remove turkey from oven. Transfer to a serving platter (reserve
mixture in pan for gravy). Cover; let stand for 15 to 20 minutes
before carving. If desired, garnish platter with rosemary sprigs,
sage leaves, pomegranate wedges, tiny apples or pears, and/or
kumquats. Makes 24 (about 4-ounce) servings.
Diabetic Living Holiday Cooking
"I love them that love me;
and those that seek me early shall find me"
Proverbs 8:17.
~Sugar
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
