November 29, 2010

A Healthy & Super Delicious Holiday Roast

Nothing beats the cheerful spirit of the Holiday season.

Nothing like gathering up with friends and family over Roast Turkey! Is there anything more joyous, more homely, or cozier than a Holiday Dinner?! And to me roasts, of any kind, spell “HOME”.

Just because you like to eat healthy, or just because you suffer some intolerances (if you do), perhaps are diabetic, or simply watching your weight… 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 Dinner and make this version of Low Fat Roast Turkey. Don’t let the ‘Low Fat’ part put you off, despite being low in added fats 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! Turkey is generally leaner than other meats, and without the added loads of butter, it works very well for those with cholesterol issues, diabetes and weight watchers. It is high in protein, which is preferred by many people. Served alongside healthier, leaner side options it will work like a charm. Try roasted herbed sweet potatoes dressed with a balsamic glaze. Serve it next to a mixed grain salad and my beautiful brussel sprouts with chestnuts (recipe on this link) and you will be serving a gorgeous, flavour packed dinner that everyone will love and enjoy without the after dinner blues!

This Turkey is very easy to make. I have included the stuffing recipe as well as making a low fat and gluten-free gravy below for a full take on this healthy roast turkey. I have also included a very informative video of step-by-step how to carve a Turkey to cover everything for you 🙂

Happy Holidays!

Ingredients

Serves: 6-8

1x 6kg Whole Turkey, thawed if frozen
1 tbsp DS Organic Extra Virgin Olive Oil
Salt shavings
Black pepper
2 tbsp DS Dried Sage

For the stuffing

1 tbsp DS Organic Extra Virgin Olive Oil
1 onion, finely chopped
6 fresh sage leaves
1 tbsp DS Dried Sage
100g breadcrumbs (recipe on this link) or you can use cubed bread instead.
2 tbsp fresh parsley, chopped
1/2 cup Vegetable broth

To Make the stuffing

Place 1 tbsp olive oil in a large deep skillet, add the chopped onions and saute them until soft but not browned.

Remove from heat and spoon into a mixing bowl. Add the remaining ingredients to the mixing bowl and mix well, adding ½ cup of the heated vegetable broth. Mix all. Allow mixture to cool.

To Prepare and Roast the Turkey

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.

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. This water will generate steam, which will keep the turkey moist and prevent it from drying. The water will also mix with the turkey drippings, giving enough diluted liquid to make the gravy.

Rub the turkey lightly with olive oil, sprinkle salt shavings and black pepper all over it. Then rub it with the dried sage. 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.

For 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 vegetable stock if required and thicken with the homemade bread crumbs.

PS if you or any of your guests are gluten or wheat intolerant, you can make the bread crumbs using gluten-free bread.

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 with the grain of the meat.

The white breast meat can easily be carved into thin slices, whereas the dark meat is ideal for thicker slices. Always carve with the blade of the knife facing away from you, using long cutting strokes at an angle. Watch the video above for a specific step-by-step carving method.