The Biggest Loser - Roasted Thanksgiving Turkey

EXCLUSIVES | Rocco's Recipes

Roasted Thanksgiving Turkey

Serves 6-7 people Both versions.

Original Recipe

1 10 lb fresh turkey
Vegetable oil
Salt and pepper
1 bunch thyme
1 large onion

Nutrient Analysis - per serving of Rocco's Traditional Roast Turkey
Calories: 480
Fat calories: 220
Total Fat: 24g
Sat Fat: 7g
Chol: 205mg
Sodium: 590mg
Total Carb: 1g
Fiber: 0g
Sugars: 0g
Protein: 61g
Vitamin A: 0% IUs
Vitamin C: 2%
Calcium: 4%
Iron: 25%
* Note: used 12 servings for 10 pound turkey

Healthy Version - Ed

2 Double Turkey Breasts (6 lbs total)
Poaching Liquid-
2 cups Water
2 cups White Wine
2 cups Low Sodium Chicken Stock
1/4 cup carrots chopped
1/4 cup celery chopped
4 minced Garlic cloves
1/4 cup minced Onions
5 sprigs fresh Thyme chopped,
2 sprigs fresh Rosemary, chopped
5 fresh Sage leaves, chopped
1 bunch Italian parsley, chopped
4 Bay leaves
1 Tablespoon Whole Black Peppercorns
1 Tablespoon Ground Black Pepper
2 tsp salt substitute

DIRECTIONS

1. In large kettle bring to boil broth, wine, water, carrots, celery, bay leaves, peppercorns, 2 garlic minced garlic cloves.

2. Mix remaining ingredients in a bowl to make a rub mixture.

3. Cover turkey breasts with the rub mixture and cover with plastic wrap.

4. Place turkey breasts in pot. Cover, then reduce heat and simmer 2 to 2-1/2 hour or until tender and meat thermometer registers 170 degrees F, turning turkey occasionally.

5. Remove turkey; cool; slice. Reserve poaching liquid for gravy.

* Note: chicken stock can be substituted for white wine in poaching broth.