Most of my clan at Thanksgiving last year!
Wow that time is already here, isn’t it? Now I don’t know about you but in the past I’ve had a difficult time sticking to my healthy eating plan on Thanksgiving. It’s so easy to eat a lot and all the wrong things too. It’s like carb fest day! I’ll tell ya what I’m going to do! The goal of this post is to give you my healthy eating tips and recipes so that you can eat and enjoy, but not gain 5 pounds in the process. Stick with me, and I’ll get you through it!
1. Be miserly with the unhealthy stuff- That includes stuffing, mashed potatoes, casseroley type dishes, creamy dishes, desserts, etc. Make sure you eat these types of dishes very sparingly, but do have a taste of the ones you like because I don’t believe in deprivation.
2. Eat lots of vegetables- Unless the vegetables are covered in cream, make your plate mostly veggies and you’ll be full and satisfied, because they have lots of fiber. I have a great recipe for Brussels sprouts that even a veggie hater will love. I will include that in part 2 coming later this week.
3. Watch the salt- I’m a big believer in salt so some of you who know me may be shocked to hear me say this, but here’s why. Salt helps to retain water and makes you feel bloated. Some of the dishes you’re eating may already have a lot of salt added, so skip the salt shaker at Thanksgiving and you won’t bloat up that night or the next day.
4. Bring your own dessert- If you’re going somewhere for Thanksgiving bring a fruit based dessert like a cobbler or a crisp because they’re lower calorie than something like pecan pie. I will show you a healthy way to make berry cobbler in part 2 of my post.
5. Take a walk or do something exerting after your meal- Even a ten minute walk will help you work off some of your meal and aid in digesting your food faster. Take your dog with you because dogs tend to get overwhelmed with all the guests, and said guests might have slipped them a bit of turkey too!
Ok, but what if you’re the one hosting the meal? That’s kind of awesome because you can control what you serve and which ingredients you use, thus ensuring you’ll be eating healthy food. I’m going to show you how to make my really easy, delicious and healthy turkey and gravy today. Later in the week I will share my easy, delicious and healthy side dishes and cobbler so you can host the perfect Thanksgiving. And even if you’re not hosting I’ll give you recipes so you can take a healthy dish, thus ensuring you’ll at least eat one healthy thing on the big day!
Love me some turkey!
Easy and Delicious Turkey and Gravy
- 1 organic, fresh 15 lb turkey (feeds 8-10)
- 1 orange, 1 lemon and 1 onion cut into wedges
- 2 tablespoons fresh thyme, rosemary and sage chopped (In a pinch you can use dried herbs de Provence)
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons salt and pepper each
- 6 cups organic, low sodium chicken broth
- 1/3 cup gluten free rice flour
- 5 tablespoons butter
Preheat oven to 400 degrees and position the rack to the lowest position in the oven. Rinse the turkey, pat it dry, and place it in the baking pan after removing the giblets from inside the turkey (funny story about that between my sister and I, remind me and I’ll tell you about it later). Take the oranges, lemons and onion and put them in a bowl. Sprinkle a bit of the fresh herbs, EVOO, salt and pepper, stir them a bit, and then stuff them into the main turkey cavity. Cover the entire turkey with EVOO, the rest of the fresh herbs, salt and pepper.
Cover the turkey breast with foil and roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits. Roast the turkey for 40 more minutes. Then, reduce the temperature to 350 degrees, remove the foil from the breast, add another cup of broth to the pan,, and continue roasting until a meat thermometer inserting in the thickest part of the thigh registers 165-175 degrees, or about 1 1/2 hours longer. Transfer the turkey to a platter, tent with foil and let stand for 30 minutes while making the gravy.
For those of you who’ve read my past blog on roasted chicken, “The Easiest Roasted Chicken, I Promise!”, I shared my gravy recipe and if you haven’t read it, you should! But, I’ll share it again for you now because it’s essentially the same for turkey as it is for chicken. Take the 5 tablespoons of butter and melt it in a large pan, then add the 1/3 cup of gluten free rice flour and stir until combined. the reason I use rice flour is partly because Danielle can’t eat gluten, but what I’ve discovered is that I prefer using it over regular flour because it’s very fine and doesn’t clump up so makes for a nicely textured gravy. And it tastes better too! Stir for another minute to cook the flour.
Next, strain the pan drippings through a sieve to get rid of the chunks and pour it into a large measuring cup or something with a spout so the drippings won’t spill all over your stove. Add 1/3 of the drippings, stir, stir, stir until combined, and continue until all the pan drippings have been incorporated into the gravy. If you run out of pan drippings and the gravy still has a thick consistency you can add chicken broth, if it’s not thick enough, add more flour but don’t add it straight into the gravy or it will clump. In that case, combine 1 tablespoon of flour to 1/4 cup chicken broth in a lidded Tupperware container, shake the heck out of it until combined, then add it to the gravy. Finish the gravy with a little salt and pepper to taste, and continue to let it cook on the stove until thickened and bubbly. Pour it into a gravy boat and it’s good to go!
In my next post I will share my favorite side dishes and my go to dessert. I hope you enjoy my turkey and gravy if you try it, and let me know if you do! Let me know if you have any healthy go-to Thanksgiving dishes. A healthy Thanksgiving will help you live a life of vitality- like Valerie!