Fresh-Herb Turkey
(Main Dish)

INGREDIENTS

1  (12-pound) fresh or frozen whole turkey, thawed
2  tablespoons  chopped fresh sage
3  teaspoons  chopped fresh chives, divided
2  teaspoons  chopped fresh thyme, divided
1  teaspoon  chopped fresh parsley
Cooking spray
2 3/4  cups  fat-free, less-sodium chicken broth, divided
1/3  cup  dry sherry
2  tablespoons  all-purpose flour
2  tablespoons  chopped fresh parsley

DIRECTIONS

Preheat oven to 350 degrees.

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.

Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.

Calories: 264 (14% from fat). Fat: 4.1g (sat 1.4g,mono 0.9g,poly 1.2g). Protein: 51.4g. Carbohydrate: 1.7g. Fiber: 0.1g. Cholesterol: 142mg. Iron: 3.1mg. Sodium: 211mg. Calcium: 35mg.

SERVINGS: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Recipe from Cooking Light, NOVEMBER 1998

Complete this main course with long-grain rice and/or savory green beans (see below).

 

Green Beans with Toasted Walnuts and Breadcrumbs
(Side Dish)

INGREDIENTS

1  cup  sliced shallots
2  pounds  green beans, trimmed
Cooking spray
2  tablespoons  extra-virgin olive oil, divided
1/2  teaspoon  salt
1/2  teaspoon  sugar
3  (1-ounce) slices French bread baguette
1/4  cup  (1 ounce) freshly grated Parmigiano-Reggiano cheese
3  tablespoons  chopped walnuts, toasted
1  teaspoon  grated lemon rind

DIRECTIONS

Preheat oven to 425 degrees.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425 degrees for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 5 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine.

Calories: 159 (35% from fat). Fat: 6.1g (sat 1.3g,mono 3g,poly 1.6g). Protein: 6.3g. Carbohydrate: 23.6g. Fiber: 5g. Cholesterol: 2.6mg. Iron: 1.7mg. Sodium: 277mg. Calcium: 106mg.

SERVINGS: 8 servings (serving size: about 1 cup)

Recipe from Cooking Light, November, 2008.