How-to roast a healthy Thanksgiving Turkey
It's that time of year again! The leaves are changing colors, the weather is turning cooler, and pumpkin spice everything is back on store shelves. That can only mean one thing: Thanksgiving is just around the corner!
For many of us, Thanksgiving is a time to gather with family and friends, take a break from work and school, and enjoy a delicious meal. But if you're a breast cancer patient or thriver, it can also be a time of stress and anxiety.
Will there be enough "safe" food for me to eat? How do I politely decline when my well-meaning aunt offers me seconds of stuffing? And should I really be drinking alcohol while I'm still taking tamoxifen?
We understand how challenging the holidays. That's why we're happy to share our healthy (and delicious!) Thanksgiving Turkey Recipe that will help you stay on track this holiday season.
Main Dish: Roasted Turkey with Herb Gravy
Ingredients:
1 (10-12 pound) turkey, giblets removed
1 yellow onion, quartered
1 celery stalk, cut into thirds
1 carrot, cut into thirds
4 sprigs fresh thyme
4 sprigs fresh sage
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Herb Gravy:
1/3 cup all-purpose flour
3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves Salt and freshly ground black pepper to taste
Roasted Turkey:
Preheat oven to 325 degrees F (165 degrees C). Place turkey in a large roasting pan. Add onion, celery, carrot, thyme, sage, and olive oil. Season turkey generously with salt and pepper. Roast turkey until skin is golden brown and crisp and the juices run clear when thigh is pierced with a fork, about 3 hours. Remove from oven; cover loosely with foil and let rest for 20 minutes before carving.Discard vegetables. Pour pan drippings into a large measuring cup; skim off fat and reserve drippings.
Herb Gravy:
In a small bowl whisk together flour and 1/4 cup reserved pan drippings until smooth; set aside. In a medium saucepan over medium heat bring chicken broth to a simmer. Whisk in flour mixture; cook until gravy thickens enough to coat the back of a spoon. Stir in parsley, thyme, sage, salt ,and pepper; cook for 1 minute longer. Remove from heat; spoon gravy over sliced turkey when ready to serve.