The traditional Thanksgiving Turkey is one of the healthiest choices of meat/poultry. It is naturally lean, especially the white meat. We can cook it in all sorts of ways to diminish or destroy the health benefits.
- Fry it – or deep fry it
- Drench it in butter as we baste it on the rotisserie
- Bake it again drenching the stuffing in butter and fat baste
The best way I know of to keep the benefits of turkey and still have a moist flavorful bird is to bake it slowly.
Thaw the bird (if frozen) and take the insides out. Be sure to get the neck and the giblets package. I like to buy a brand that has the plug that pops out when the turkey is done.
Take whole grain stuffing mix, or some whole grain bread which you set out to dry for a couple days. Add some stuffing seasoning (or more sage to packaged stuffing) and mix with fat free chicken broth. Add green peppers, onions, or other seasonings that you like to the stuffing – even butter buds if you wish but NO butter or oleo. Fill the torso of the bird and the neck cavity.
Put the bird into an oven bag and then place on a flat roasting pan. If you are fixing this the evening before, be sure to put it in the refrigerator. When ready to start cooking, place in the oven at 300 degrees. The bird will have baking times on the label when you get it. The cooking bag will close in the moisture and flavor – a chef’s pride.
When done, drain the drippings out into a pan for making gravy with more fat free chicken broth and the chopped up giblets. Spoon the dressing into a serving bowl. Then place the turkey on a platter with cooked broccoli florets and cooked carrot slices as garnish.
What is your favorite way to fix a turkey? Or do you have a different tradition in your family?
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