Did you know that ninety-five percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving? Skinless, white meat turkey is a superb lean and light protein source, so here are some turkey tips::

Consider purchasing a fresh turkey from your grocery store. It’s defrosted and there is no added fat or sodium! (Fresh turkey should be firm to the touch.)

Plan on a half-pound serving per person.

• Roast your turkey at a minimum oven temp of 325 ºF. A whole turkey is done when the internal temp reaches 180 ºF.
• Leave the skin on while roasting, remove before serving.
• For added color and nutrition in your gravy, roast with added carrots, celery, onion and garlic. (Baste turkey but try to keep the opening of the oven door to a minimum.)

Turkey Recipe Lighter Gravy:

• Strain broth from roasting pan and pour into a shallow pan and freeze for a few minutes.
• Remove fat layer (fat rises to the top and can be removed with a kitchen spoon). You can also use a gravy fat separator cup available at most cooking supply stores.
• Bring 2 cups of strained and defatted broth to a boil.
• Dissolve 1 Tbsp corn starch in 2 Tbsp water and add slowly to broth.
• Bring back to a boil, remove from stove and serve hot.

TURKEY SEASONING

Fresh herbs and extra virgin olive oil is all you need for a delicious turkey this Thanksgiving!

INGREDIENTS:

• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons finely chopped shallots
• 1 tablespoon extra-virgin olive oil
• Salt & freshly ground pepper, to taste
• 1 onion, peeled and quartered

DIRECTIONS:

1. Combine parsley, thyme, rosemary, shallots and oil in a small bowl. Season with salt and pepper.

2. Season the cavity with salt and pepper and place peeled onion and pre-prepared stuffing in cavity (if desired).

3. Rub herb blend over entire turkey, place turkey breast side up and roast according to directions.

A HAPPY and HEALTHY Thanksgiving to all!