By: Kayla Adams
Summer has come and gone with a lightning-fast quickness and we’ve landed in the peak of autumn – my favorite season! It’s time for oversized sweaters, boots, scarves, pumpkin spice, and soon—turkey. There are many ways to cook your holiday turkey, but not all methods are created equally. Looking for healthy turkey recipes? Keep reading!
The Huffington Post and Oprah joined forces to investigate the most healthy ways to prepare your bird to help you to continue enjoying the holiday without forfeiting your goals. The results are in, and roasted turkey ranked the healthiest among:
- and brined turkeys.
Guess who will be roasting their turkey this year? Me, and hopefully you too! So, take a look at my favorite healthy turkey recipe. It’s delicious and TLS-approved!
- 1 10- to 12-pound turkey
- ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons canola, oil
- 1 teaspoon salt
- 1 teaspoon freshly ground peppers
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
- 3 cups water, plus more as needed
- Position a rack in the lower third of the oven; preheat to 475°F
- Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes.
- Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 1¼ to 1¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
Oh, it doesn’t stop there. Let’s talk stuffing!
Turkey stuffing is a staple for many, but it’s not a great selection for those of us who are working on transitioning to a healthier lifestyle. I’m a firm believer in finding alternatives to my favorite foods (if possible) and not totally cutting them out altogether. A few modifications can be made to your favorite old-time recipe to make the dish fall more in line with your goals and your new TLS® lifestyle.
Let’s take a look at a much healthier rendition of holiday stuffing!
- 1 cup celery chopped
- 1 ½ cup onion chopped
- 1 eggplant about 3 cups, peeled and cubed medium
- ¼ cup unsalted butter
- 1 ½ cups chicken broth
- 2-3 teaspoons dried sage
- 1 egg beaten
- Sauté the celery and onion in the butter until crisp tender.
- Add the eggplant.
- Sauté for 3 minutes.
- Add the chicken broth and the sage.
- Simmer until the liquid is mostly evaporated and eggplant is soft.
- Remove all but 3/4 cup of the mixture to a bowl.
- Simmer the 3/4 cup remaining in the pan in 2/3 cup of broth until very soft. You may need to add a little water if the eggplant needs a longer cooking time.
- Blend the eggplant until smooth.
- Add the egg and blend.
- Mix the eggplant puree and the eggplant cube mixture.
- Check the seasonings.
- Stir in freshly ground black pepper to taste.
- Spoon into a greased casserole pan and cover tightly.
- Bake at 375F for 30 minutes or until done.
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