Description:
Traditional roast turkey is still the dish of choice for most holidays and evokes images of celebrations with family and friends. This is the season for enjoying turkey. Health Benefits of Turkey is that is a lean meat and is a very good source of protein. A four ounce serving provides 65% of the daily value for protein, along with 11% of the daily value for saturated fat, about half the amount of saturated fat found in red meat. The structure of the human body is built on protein. We use animal and plant sources of protein for our amino acids and rearrange the nitrogen to make the pattern of amino acids we require. Turkey is a very good source of selenium, B vitamin and niacin.
Ingredients: 6.5 Kg (14 lb) turkey* 4 sprigs fresh rosemary and/or thyme
Stuffing - ingredients
125 g (1/4 lb) bulk turkey sausage 1.5 L (6 cups) day-old whole-wheat bread cubes (about 9 slices) 125 mL (1/2 cup) chopped celery 125 mL (1/2 cup) chopped onion 2 small apples, peeled, chopped (McIntosh in the fall; Golden Delicious in winter) 25 mL (2 tbsp) each chopped fresh sage and basil, (or 2 mL/1/2 tsp each dried) 7 mL (1 1/2 tsp) dried savory 10 mL (2 tsp) chopped fresh thyme or oregano 2 mL (1/2 tsp) or less each salt and freshly ground pepper
Directions: Remove neck and giblets from body cavity of turkey. Discard gizzard and heart. Cover and refrigerate neck and liver for gravy. Rinse turkey under cold running water; dry skin and cavities with paper towels. In small nonstick skillet, create stuffing by cooking sausage over medium heat for 5 to 7minutes or until no longer pink, breaking up meat with fork. In large bowl, combine sausage, bread, celery, onion, apples, sage, basil, savory, thyme, salt and pepper. Loosely stuff neck and body cavity with stuffing. Fold neck skin over cavity and skewer to back. Secure legs by tying together with string. Lift wings and fold behind back or tie to sides of turkey with string. Place rosemary and/or thyme sprigs between body of turkey and each leg and wing. Place turkey, breast side up, on rack in roasting pan. Cover with loose tent of lightly greased foil, shiny side down, leaving sides open. Roast in 160°C (325°F) oven for 3 3/4 to 4 hours or until juices run clear when turkey is pierced and thermometer inserted into thigh reads 82°C (180°F). Remove foil for last 30 minutes of cooking so turkey can brown. Remove from oven and let stand, covered with foil, for 20 to 30 minutes before carving.
Servings: Makes 14 servings
Nutrient Information: 100 g (3.5 oz) skinless light meat with 125 mL (1/2 cup) stuffing
Calories: 223
Protein: 33
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 74 mg
Carbohydrate: 11 g
Fibre: 2 g
Sodium: 283 mg
Potassium: 407 mg
Notes: *NOTE : Avoid pre-basted turkeys or ones injected with fat. You are paying a high price for added fat, which is usually hydrogenated or saturated.
From Anne Lindsay’s Lighthearted at Home©2010
Note* Refrigerated raw turkey can keep for one or two days while cooked turkey will keep for about four days. Remember to always store the turkey meat separately from any stuffing or gravy you have prepared.
Special Diet: High Protein, Low Calorie, Diabetic - Low Carb
Category: Holiday Recipes
Submitted By: OK In Health E-Magazine
|
|
|
 |
 |
 |
Connect with Us
 Mold - What to do? | If you notice a spot of mold on a brick of hard cheese, such as cheddar, what should you do? To be on the safe side, trim off one inch of cheese under all moldy surfaces. The rest of the brick of cheese is usually okay to eat. If you see mold on a soft cheese, like cream
cheese or cottage cheese, don't remove the mold and eat the rest. Throw the soft cheese away. |
|
|
 New Beginnings Therapy with Rocky Krogfoss | Specialty: Wellness Centers I help release unworthiness programming. 98% of my clients are women, I will help men, Any chronic pain, anxiety, depression, treated without drug, machines or health products. | View Details |
|
|
 Celtic Angels Ireland & Northern Ireland Tour - MAY 2022 - with Maria and Cindy | Date: May 18, 2021 Location: Ireland This unique fun tour is hosted by Irish Guide Maria O’Farrell Carr and Canada’s AEP Cindy Smith. This is a registered bonded tour by K. Banks Travel - BC Reg# 2776-4
| View Details |
|
|
 Being Migraine Pain Free | I have helped well over 300 people heal migraines over the last 15 years. I have had clients come to me with all kinds of medical nonsense planted in their mind about the causes of migraines such as.... | Full Article |
|
|
 Celtic Healing Soup | Category: Soup Description: This soup is especially soothing when tired, stressed or sick with cold flu and is very anti-fungal. | Full Recipe |
|
|

|