This week, I show you how to roast a turkey! Try this EASY way to cook a Thanksgiving turkey - there's no need to be intimidated by the holiday feast! Here's a quick tutorial to help you cook the perfect turkey!SUBSCRIBE for more recipes: http://bit.ly/MindOverMunchFull recipe below! Click for more Mind Over Munch Episodes: http://bit.ly/1z1ytBtClick here to get my Thanksgiving eBook! Everything you need for a guilt-free thanksgiving meal! http://mindovermunch.com/ebooksINGREDIENTS1 thawed turkey, insides removed2 onions, quartered4 celery stalks, roughly chopped6 adult carrots, roughly chopped1 tsp salt + 12 tsp pepper (for presalting)1312 cup (80120mL) olive oil (depending on turkey size)13 cup (10g) fresh herbs, chopped (I use a mixture of thyme, sage and rosemary) 12 tsp salt12 tsp pepper1/2 onion + 1/2 apple3 cups (720mL) chicken/turkey stock 1 cup (240mL) wine/cooking wineADDITIONAL SUPPLIESroasting pan & rack (rack is optional) baster (optional if youd like to baste) meat thermometertwinePROCEDURE1. Preheat oven to 325F (160C).2. Rinse the turkey and pat dry with paper towels.3. Add onions, celery and carrots to roasting pan and place turkey on top, breast-side up.4. Presalt by sprinkling salt & pepper all over the birdfront and backand inside of the cavity.5. Mix together oil, herbs and salt & pepper. Carefully, use your hands to spread herby oil underneath the skin (try not to pierce through), as well as all over the bird, covering every square inch to ensure beautiful browning and flavor! If you do NOT want to get under the skin with your hands, feel free to skip this step and simply brush the herby oil on with a basting brush.6. Put your 12 apple & 12 onion together and place inside the cavity for moisture.7. Tie the legs of the turkey together with twine.8. Pour wine and stock into the bottom of the roasting pan.9. Bake in the oven 34 hours, depending on size. About 15 minutes per pound is a good rule of thumb!10. After each hour, remove from oven and baste if desired, using the juicy-goodness on the bottom of your roasting pan.11. Check your meat thermometer after 2 hours by piercing into the lower thigh. Once your bird reaches 175180F (80-82C) its done! 12. Allow to rest 45 minutes before carving. Use your juices in the baking pan for gravy, or discard. Discard the vegetables in the baking pan theyve done their job!Nutritional information will differ based on whether or not you are eating white/dark meat, and if youre eating the skin or not. Below is the nutritional information for white and dark meat without skin. While white meat does have slightly less calories and more protein per serving, dark meat should not be discounted nutritionally, as the micronutrients are abundant. Dark meat contains more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat, and both white and dark meat have less fat than most cuts of red meat, so you really cant go wrong either way! Skipping the skin will save more calories and fat whether you choose white OR dark meat.NUTRITION per 3.5 oz serving white meat, no skin Servings depend on size of bird161 calories 0g carbs | 4g fat | 30g proteinNUTRITION per 3.5 oz serving dark meat, no skin Servings depend on size of bird192 calories | 0g carbs | 8g fat | 28g proteinCheck out some of my other related recipes!Sweet Potato Casserolehttp://youtu.be/8N_z0rLvDz0?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5UaThanksgiving Leftovers Croquetteshttp://youtu.be/qPj9uitPnOA?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5UaPumpkin Spice Lattehttp://youtu.be/Rd5iqF_7Kuw?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5UaThe information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
