2 More Amazing Turkey Recipes for You so You Don't Waste the Extra Meat!
Moroccan Turkey with Cranberry Couscous
Spice-rubbed turkey breast combines with a colorful pilaf-like side of couscous studded with orange-soaked cranberries.
Yield: 10 servings (serving size: 3 ounces turkey and about 3/4 cup couscous)
Ingredients
* Turkey:
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander seeds
* 3/4 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon black pepper
* 2 (1 1/4-pound) skinless, boneless turkey breast halves
* Cooking spray
*
Couscous:
* 1 cup fresh orange juice
* 1 cup dried cranberries
* 1 tablespoon olive oil
* 8 garlic cloves, sliced
* 2/3 cup finely chopped onion
* 2/3 cup finely chopped red bell pepper
* 1 cup water
* 2 teaspoons curry powder
* 1 teaspoon salt
* 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
* 2 cups uncooked couscous
* 1/2 cup chopped fresh basil
* 1/2 cup chopped fresh cilantro
* 4 teaspoons grated lemon rind
* 1/3 cup chopped peeled lemon sections
Preparation
Preheat oven to 400°.
To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.
Nutritional Information
Calories:
339 (7% from fat)
Fat:
2.8g (sat 0.5g,mono 1.2g,poly 0.5g)
Protein:
33.8g
Carbohydrate:
42.7g
Fiber:
3.9g
Cholesterol:
70mg
Iron:
2.5mg
Sodium:
548mg
Calcium:
49mg
Apple Cider-Brined Turkey with Savory Herb Gravy
This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful, and it received our highest Test Kitchens rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot as another precaution.
Yield: 12 servings (serving size: 6 ounces turkey and 3 tablespoons gravy)
Ingredients
* Brine:
* 8 cups apple cider
* 2/3 cup kosher salt
* 2/3 cup sugar
* 1 tablespoon black peppercorns, coarsely crushed
* 1 tablespoon whole allspice, coarsely crushed
* 8 (1/8-inch-thick) slices peeled fresh ginger
* 6 whole cloves
* 2 bay leaves
* 1 (12-pound) fresh or frozen turkey, thawed
* 2 oranges, quartered
* 6 cups ice
*
Remaining ingredients:
* 4 garlic cloves
* 4 sage leaves
* 4 thyme sprigs
* 4 parsley sprigs
* 1 onion, quartered
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 2 tablespoons unsalted butter, melted and divided
* 1 teaspoon freshly ground black pepper, divided
* 1/2 teaspoon salt, divided
* Savory Herb Gravy
Preparation
To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.
Note: Nutritional analysis includes Savory Herb Gravy.
Nutritional Information
Calories:
338 (30% from fat)
Fat:
11.3g (sat 4.2g,mono 2.5g,poly 3g)
Protein:
51.3g
Carbohydrate:
4.5g
Fiber:
0.1g
Cholesterol:
138mg
Iron:
3.3mg
Sodium:
770mg
Calcium:
45mg
I Hope You Enjoy! You'd be surprised how You can really benefit from Living a Healthier Lifestyle Everything Looks and Feels Better Literally! It actually tastes good too!
Have a great Day from Your Health, Fitness, & Nutrition Expert Natalie Pyles
