|Low Fat Roasted Turkey with Sage & Onion Stuffing|
Per 150g Meat : (214 calories | 2.8g fat)
Per 5Og stuffing: (53 calories | O.4gfat)
Nothing beats the cheer of the Holiday season :) Nothing like gathering up with friends and family over Roast Turkey! Is there anything more joyous, more homely, and more cozy than a Holiday's Dinner?! And to me roasts, of any kind, spell HOME!
Just because you are on a diet does not mean you have to miss out on the Holidays! Nor do you have to miss out on the delicious Holiday Foods. In fact, because you are on a diet, make it a point to cook this Holiday’s Dinner and make this version of Low Fat Roast Turkey. Don't let the 'Low Fat' part put you off, despite being low in fat this turkey is delicious. Your friends and family are going to love you for it, and they too, will all be happy about the less fat option!
This Turkey is very easy to make. Follow the per weight cooking chart on this link for guaranteed results, and for making sure you never serve an under/overcooked turkey. I have included the stuffing recipe as well as making a low fat gravy below. I have also included a guide on how to slice the Turkey to cover everything for you :) Since you are at it, why don't you serve this Turkey with these three recipes of low fat, low GI sides for a full healthy holiday dinner menu!
For the stuffing
1 cube Organic Vegetable Stock Cube
To Make the stuffing
Place some water in a clean kitchen spray bottle. Heat a non-stick pan, and spray some water when hot. Add chopped onions and dry-fry them until soft but not browned (spray water if you feel they are getting stuck to the pan). Remove from heat and spoon into a mixing bowl. Add the remaining ingredients. Mix well, adding ¼- ½ cup boiling water from a kettle. Allow mixture to cool.
NOTE Weigh the turkey and calculate the cooking time from the instructions on the package of the frozen turkey. If using a fresh turkey, allow 15 minutes per 450g/1Ib, plus an extra 20 minutes.
|Stuff Turkey, then fold skin to cover|
To Prepare and Roast the Turkey
Preheat your oven to 375F.
Rinse the turkey well under running cold water. Clean the insides, and pat dry. Make a slit in the turkey’s skin (at the end of its neck). Place some stuffing under the skin, then fold the skin over to keep it in place. Place the turkey on a roasting wire rack. Place the wire rack in the roasting tin and pour 600ml water around the rack. Cover the turkey with foil and roast in the oven, basting with the juices from time to time.
Once the time is done, remove the turkey from the oven and allow to rest for 30 minutes before carving.
|Gravy Fat Skimmer|
Foe Low Fat Gravy
Drain the meat juices into a gravy separator. Allow to stand and settle as the fat separates out. Then drain off the meat juices from the bottom of the gravy separator into a saucepan making sure to stop before the fat starts pouring out. Add more water (or vegetable stock) if required and thicken with a little brown bread crumbs or Gravy powder.
How to Carve the Turkey
Allow the turkey to rest for up to 30 minutes (could be more depending the size).
This will allow the meat to re-absorb the juices released during cooking making it even more juicy. Resting also allows for an even surface when sliced. Generally, it is best to cut across the grain of the meat.