The Diet Detective: 6 Thanksgiving Recipes With a Healthy Twist

It's Thanksgiving time. And once again, there will be no calorie lecture or list of forbidden foods from me -- just a few wonderful, healthy recipes from health-conscious chefs.
 

Roasted Garlic & Meyer Lemon-Rubbed Turkey

Healthy recipe by: Editors at EatingWell magazine and the new cookbook, The Simple Art of EatingWell by Jessie Price and The EatingWell Test Kitchen (Countryman Press, 2010) (www.Eatingwell.com)
 
Makes 4 servings
 
Roasted Turkey
2 heads garlic
3 Meyer lemons (see Notes)
1/4 cup white miso (see Notes)
2 tablespoons canola oil
1 tablespoon chopped fresh thyme, plus 3 sprigs
1/2 teaspoon freshly ground pepper
1 (10- to 12-pound) turkey, neck and giblets reserved for stock (discard liver)
1 medium yellow onion, peeled and quartered
2 cups water, plus more as needed
 
Turkey Giblet Stock
4 cups reduced-sodium chicken broth
OR
6 cups water
1 medium onion, peeled and quartered
1 medium carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig fresh thyme
1 teaspoon whole black peppercorns
 
Citrus Gravy
Reserved turkey pan juices
Turkey Giblet Stock (or chicken broth, if using)
1/4 cup all-purpose flour
1 cup dry white wine
2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
1/4 teaspoon salt
Freshly ground pepper to taste
 
To prepare the turkey:
Position a rack in the lower third of the oven; preheat the oven to 400 F.
 
Rub off excess papery skin from the garlic heads without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the heads on a square of foil. Sprinkle with 4 teaspoons water and wrap into a package. Roast until very soft, 40 to 45 minutes. Unwrap and let cool.
 
Zest the lemons and place the zest in a medium bowl. Juice the lemons into the bowl through a strainer to catch the seeds. Reserve the squeezed lemon skins.
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