Ok can you believe it, November already! So now with rapid blinks of an eye the season of food has arrived. I would like to share things I’ve made in the past that were great helps to keeping it Awesome and still be healthy.
I love roast Turkey! It is definitely the star of the day. I utilize a very tried and true technique when preparing a Turkey.
Combine 1 cup of Country Crock Lite with these herbs
Basil, Thyme, Sage, Garlic, Morton lite salt, pepper (I use red, but most folks like black), Minced Onion (I use dried herbs however fresh works too). Once combined this mixture goes under the skin of your bird.
Don’t be afraid, at the top of the breast simply begin to pull up on the skin gently to avoid tearing. Continue into the skin all the way back. Be sure to open up the area around the legs and thighs as well as the wings. Now take a handful of your herb mixture and starting in the back of the skin rub the mixture onto the meat, continue until all of the mix is used. Next press down on the outside of the skin allowing any remaining herb mix on your fingers to be rubbed onto the bird.
The key is now place your turkey upside down onto the rack of your roasting pan. Add 2 cups of liquid for basting (low sodium broth, low carb beer like Michelob Ultra, or my personal favorite White wine, keep in mind the alcohol burns off during the cooking process so you’re left with the great flavor only). Tent your roasting pan with foil and put into your preheated oven. Now have a glass of wine. Depending on the size of your turkey it’ll be in the oven for three to five hours at 325. I will usually baste the bird once after about an hour then every 45 minutes or so. When you are down to the last hour of cooking time, pull out your bird and turn it rightside up, leave the foil off and return to the oven to finish cooking. Juiciest white meat ever…
Next the fixins.