Roast Turkey With Fresh Herbs - 0g Carbs, 0g Fiber
From: The South Beach Diet (Phase 1)
A Tasty Thanksgiving Entree
With America's biggest holiday just a few days away, you're most
likely thinking about what type of turkey dish to prepare. As a
change of pace from classic roast turkey, try this turkey cutlet
saute. It features lots of spices, making for a delicious, flavorful
entree.
As a South Beach Dieter, be sure to choose the tasty and moist white
meat, and don't forget to remove the skin from your portion before
eating.
Prep time: 15 minutes
Cook time: 3 1/2 hours
Makes: 8 (6-ounce) servings, with leftovers
1 turkey (12 to 14 lb)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 small halved orange, apple, and/or halved onion
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme leaves
3 Tbsp extra-virgin olive oil
3 Tbsp dry white wine or lower-sodium chicken broth
Position rack in the lower third of oven and heat oven to
450 degrees F.
Rinse turkey under cold water and pat dry with paper towels.
Sprinkle inside of bird with 1/4 teaspoon of the salt and
1/4 teaspoon of the pepper. Insert orange, apple, and/or
onion halves into cavity of bird. Tuck wings under and tie
legs together with kitchen twine. Place turkey on a rack
in a roasting pan.
Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper,
parsley, and thyme in a small bowl. Slide your hand under
skin of turkey breast to loosen skin. Rub turkey breast
under skin with 1 tablespoon of the oil. Spread herb mixture
over breast and press skin back down on top.
Transfer turkey to oven and roast for 30 minutes. Remove
from oven, baste with 1 tablespoon of the remaining oil
and 1 tablespoon of the wine. Reduce oven temperature to
350 degrees F and roast for 30 minutes more; baste with
the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
Continue to roast, basting every 30 minutes with accumulated
pan juices, until a meat thermometer reads 180 degrees F when
inserted into the thickest part of the thigh (1 1/2 to 2 hours
more).
Remove turkey from oven, cover loosely with foil, and allow bird
to rest for 20 minutes before carving. Remove and discard orange
halves, carve bird, and serve.
Makes: 8 (6-ounce) servings, with leftovers
Serving Size: 6 oz (without skin)
Nutrition per Serving:
250 Calories, 8g Fat, 1.5g Sat, 38g Protein, 0g Carbs, 0g Fiber, 260mg Sodium
