Try It Thursday: Turkey Delight

by Kimberly Vanderpoel on November 9th, 2017

It’s hard to believe but Thanksgiving is just around the corner…and to celebrate this day of Thankfulness, we will be sharing some healthy twists to our traditional favorites.

Roasted turkey with balsamic sauce

For the turkey:

1 whole turkey (about 15 pounds), thawed
1 tablespoon olive oil
4 sprigs of fresh rosemary
3 to 4 cloves garlic
1/2 cup water
For the sauce:
1 cup balsamic vinegar
1 cup defatted pan drippings
3 tablespoons brown sugar

Directions

Preheat the oven to 325 F.

Rinse the turkey inside and out. Pat dry with paper towels. Place the turkey breast-side up on a rack in a roasting pan. Rub the turkey with the oil, a sprig of rosemary and garlic cloves. Place all of the rosemary and garlic inside the bird. Loosely tie the legs together. Place into the middle of the oven.

When the skin is light (after about 1 1/2 hours) cover the breast with a tent of foil to prevent overcooking the breast. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. Turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 F.

Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for sauce.

To make the sauce, in a pan or microwave dish, stir together the vinegar, defatted pan drippings and brown sugar. Warm the sauce until the flavor is just released, about 15 seconds in the microwave, or over low heat on the stove until steam “escapes.” Don’t boil.

Carve the turkey and drizzle turkey slices with the warmed brown sugar sauce. Serve immediately.

Wild rice or quinoa stuffing

Ingredients

3/4 cup uncooked wild rice (or equal amount of uncooked quinoa)
2 1/2 cups water
1 tablespoon olive oil
3/4 cup chopped onion
1 cup sliced mushrooms
1 cup chopped apple (including peel)
1/4 cup dried cranberries
2 cups diced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/2 cup reduced-sodium chicken broth
1/4 cup slivered almonds, toasted

Directions

Rinse wild rice two to three times — until water runs clear.

In a 1 1/2-quart saucepan, bring wild rice and water to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook wild rice for about 30 minutes. (If you’re using quinoa, cook it for about 15 minutes.)

In a skillet over medium heat, heat olive oil. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.

In a large bowl, combine the cooked rice (or quinoa), fruit-vegetable mixture and chicken broth. Use to stuff turkey. Or bake in a covered dish coated with cooking spray until warmed through (about 20 minutes). Serve garnished with a sprinkle of toasted almonds.

 

Recipe Source: Mayo Clinic

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