For American Diabetes Month and Thanksgiving, try this diabetic-friendly herb roasted turkey recipe. The recipe produces a Thanksgiving staple that is moist and flavorful, without the fat that comes from gravy.
INGREDIENTS
- 1 Turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
- 1 tablespoon chopped fresh rosemary, plus 3 sprigs
- 1.5 teaspoons chopped fresh thyme leaves
- 5 tablespoons olive oil
- 2 lemons, poked all over with a fork
- 0.5 cup chopped parsley
- 1 tablespoon chopped fresh sage leaves
- 8 cloves garlic, finely chopped (3 tablespoons)
- Coarse salt and ground pepper
- 1 quart apple cider
DIRECTIONS
- Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth
- Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones.
- In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
- Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
- Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2.5 to 3 hours more. Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.
