Roast Turkey with Fresh Herbs - Phase 1
Prep Time: 15 minutes Cook Time: 3½ hours
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.
1 12 to 14 pound turkey
1 T chopped fresh thyme leaves
1 T chopped fresh parsley
½ t salt
½ t freshly ground black pepper
3 T dry white wine or lower-sodium chicken broth
3 T extra-virgin olive oil
1 small orange, apple and/or onion, halved
Position rack in the lower third of oven and heat oven to 450°F.
Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with ¼ t of the salt and ¼ t 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 ¼ t salt, ¼ t 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°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 accumulated pan juices, until a meat thermometer reads 180°F when inserted into the thickest part of the thigh, 1½ 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.
Pan Juice “Gravy” – Phase 1
Prep Time: 5 minutes Cook Time: 20 minutes
This “jus”-style gravy, made without flour or cornstarch, is thickened naturally by reducing and concentrating the turkey juices. After the bird s carved and placed on a serving platter, add the juices from the cutting board to the gravy for extra richness.
1 cup dry white wine
2 cups lower-sodium chicken broth
After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.
Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cooked until reduced by half, stirring occasionally. Serve warm.
Both recipes are from The South Beach Diet - Parties & Holidays Cookbook