5 Healthy Turkey Recipes

Turkey is an excellent source of protein. The body uses protein for the creation and upkeep of bones, muscles, cartilage, skin, blood, and tissue. Niacin, vitamin B6, tryptophan, and protein are all abundantly found in turkey. In addition to these minerals, zinc and vitamin B12 are present. The turkey's skinless white meat, which is low in fat and a great source of high protein, also contains vitamin B6 and niacin, two nutrients that are crucial for the body's ability to produce energy. Niacin is essential for the body's process of transforming proteins, lipids, and carbs into useful energy.

• Prep Time: 15 min
• Cooking Time: 240 min
• Servings: 16
• Serving Size: 325 g

Your turkey will be flavorful and moist thanks to this recipe. Choose a turkey that is the right size for the number of guests you will be serving.

• Calories: 508 kcal
• Protein: 58.7 g
• Fat: 25.8 g
• Carbs: 1 g

• ¼ cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

1. Set the oven to 325 degrees Fahrenheit (165 degrees C).
2. Olive oil, garlic, rosemary, basil, Italian seasoning, black pepper, and salt should all be combined in a small bowl. Place aside.
3. Wash and pat dry the turkey inside and out. Eliminate any hefty fat accumulation. Skin on the breast should be loosened. You accomplish this by carefully gliding your fingertips between the skin and the breast. With caution so as not to rip the skin, work it loosely to the end of the drumstick.
4. Spread the rosemary mixture liberally with your hand under the breast flesh and down the thigh and leg. The outside of the breast should be covered with the remaining rosemary mixture. To seal the skin over any exposed breast meat, use toothpicks.
5. Put the turkey in a roasting pan on a rack. Fill the pan's bottom with water to a depth of about 1/4 inch. Roast for 3 to 4 hours in a preheated oven, or until the chicken reaches an internal temperature of 180 degrees F. (80 degrees C).

• Prep Time: 15 min
• Cooking Time: 4 hours
• Servings: 12
• Serving Size: 125 g

A full roasted turkey may be quickly and deliciously prepared using the herb citrus butter roast. Seasonal veggies are served with the meal, which was made with a zingy lemon and herb butter.

• Calories: 698 kcal
• Protein: 78.8 g
• Fat: 33.1 g
• Carbs: 4.7 g

• 1 lemon
• 2 tablespoons butter
• 1/2 shallot
• 8 large sage leaves
• 2 tbsp. fresh thyme leaves
• 1 tbsp. rosemary leaves
• 1 clove garlic
• 1 fresh whole turkey
• 1 medium onion
• 2 carrots
• 2 celery ribs
• 1 cup dry white wine
• 1 cup low-sodium turkey or chicken broth
• 1/4 cup almond flour

1. Add 3 tablespoons of lemon juice and zest to the food processor's bowl along with the remaining 5 ingredients. Herbs should be minced and the mixture very smooth. Keep 1/4 cup of the herb butter chilled.
2. Oven temperature set at 425 F. Turkey's neck and giblets should be removed and discarded. Fill the cavity with water, then thoroughly drain it. Lift and loosen the skin from the turkey breast without completely separating it. Apply 3 tablespoons of herb butter under the skin, replace it, and, if required, fasten it with wooden picks. Add the proper amount of salt and freshly ground pepper to the cavity and outside of the turkey.
3. In a sizable roasting pan, place the onion and the next 2 ingredients (carrot, celery ribs). Place the turkey in the pan on a roasting rack that has been lightly oiled. Use kitchen twine to tie the legs' ends together, and tuck the wings' points beneath. Use the remaining herb butter to coat the entire bird. Roasting pan with wine and chicken broth.
4. 30 minutes of baking at 425 degrees Fahrenheit on the bottom oven rack. Reduce the heat to 325 degrees F and cook the flesh for 2 to 2 hours 30 minutes, basting with pan juices every 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. If necessary, cover with aluminium foil to avoid overbrowning. Take out of the oven, and then wait 20 minutes.
5. Turkey should be moved to a serving dish. Discard particles after pouring drips through a fine wire mesh strainer into a dish. Keep 2 1/2 cups of the pan drippings.
6. In a skillet over medium heat, melt the reserved cold butter. Whisk in the flour and cook for 1 to 2 minutes while constantly whisking. Add the 2 1/2 cups of conserved drippings gradually to the saucepan and bring to a boil while stirring continually. Reduce heat, simmer for five minutes, stirring periodically, or until thickened. Serve gravy with the turkey.

Here’s a nutrition plan you should try:

• Prep Time: 20 min
• Cooking Time: 35 min
• Servings: 12
• Serving Size: 250 g

No matter how long you cook the meat for, it always comes out juicy and soft. Although it is simple to make, it always tastes best when marinated for at least 4 hours.

• Calories: 172 kcal
• Protein: 31.3 g
• Fat: 2.5 g
• Carbs: 2.1 g

• 2 cloves garlic, peeled and minced
• 1 tablespoon finely chopped fresh basil
• ½ teaspoon ground black pepper
• 2 (3 pound) boneless turkey breast halves
• 6 whole cloves
• 1.5 tablespoons vegetable oil
• ¼ cup soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar

1. Rub the rubbed garlic, basil, and pepper mixture over the turkey breasts. Turkey breasts should have one clove in the centre and one at each end.
2. In a big, shallow dish, combine the oil, soy sauce, lemon juice, and brown sugar. Turn the turkey to coat it in the dish. For at least 4 hours, cover and marinate in the refrigerator.
3. Set an outdoor grill on high heat and give the grates a quick oiling.
4. Place the turkey on the prepared grill after discarding the marinade. Cook the turkey for about 15 minutes on each side, or until the juices are clear and the centre is no longer pink. In the centre, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C).

• Prep Time: 45 min
• Cooking Time: 60 min
• Servings: 10
• Serving Size: 200 g

These were so well received when I first served them at a holiday dinner party that I began serving them there in place of the traditional whole turkey on Thanksgiving.

• Calories: 553 kcal
• Protein: 42.2 g
• Fat: 12.2 g
• Carbs: 73.6 g

• 1 (12 ounce) package herb-seasoned bread stuffing mix
• 2 skinless boneless turkey breasts
• 1 cup chopped pecans
• 2 (8 ounce) packages dried, sweetened cranberries
• 1 tablespoons olive oil
• 6 lettuce leaves
• ½ cup pecan halves

1. Set the oven to 350 degrees Fahrenheit (175 degrees C). Prepare the stuffing mix as directed on the packet. Set apart for cooling.
2. Butterfly breasts are easily opened to lay flat with a sharp knife. Use a mallet to flatten each breast after placing it between two pieces of waxed paper. Spread the prepared filling to each breast's edge within a quarter-inch. Adding dried cranberries and chopped nuts to each, while saving some for garnish, is a nice touch. Starting with the long end, roll up the material tightly in a jellyroll fashion. To secure the ends of the roll, tuck them in and tie sections of thread, about four sections around the centre and one spanning the length of the roll.
3. Large cast iron skillet with olive oil heated to medium-high heat. Rolls should be carefully browned all over.
4. Covered in the oven, place the skillet. Using a meat thermometer, check the internal temperature of the dish at 170 degrees F (78 degrees C) after one hour of baking in an oven that has been preheated to 350 degrees F (175 degrees C). Keep them from becoming excessively dry.
5. Before removing the string and slicing the rolls into 1/2 to 3/4 inch circles, give the rolls 15 minutes to set. Slice one roll for presentation while leaving the other whole. Meat will be spiralled with stuffing. Present on your nicest tray over a bed of curly lettuce and top with the saved dried cranberries and the remaining 1/2 cup pecan halves for decoration.

• Prep Time: 15 min
• Cooking Time: 1 hr .10 min
• Servings: 6
• Serving Size: 195 g

Take a look at this simple recipe for oven-roasted turkey breast leftovers and sandwiches. Our diet was expanded to accommodate families with larger appetites than our two-person home.

• Calories: 320 kcal
• Protein: 37.8 g
• Fat: 7.7 g
• Carbs: 13 g

• 2 tablespoons butter, softened
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt-free garlic and herb seasoning blend
• salt and ground black pepper to taste
• 1 (3 pound) turkey breast with skin
• 1 teaspoon minced green onion
• 1 teaspoon butter
• 1 splash dry white wine
• 1 cup water
• 3 tablespoons coconut flour

1. Set the oven to 350 degrees Fahrenheit (175 degrees C).
2. Italian seasoning, garlic and herb seasoning, 1/4 cup butter, garlic, paprika, salt, and black pepper are all combined in a bowl. Put the skin-up side of the turkey breast in a roasting pan. With your fingers, loosen the skin, then use half of the butter mixture to coat the turkey breast's underside. Save any leftover butter mixture. Wrap aluminium foil loosely around the turkey breast.
3. After an hour of roasting in the preheated oven, baste the turkey breast with the leftover butter mixture. Return the roast to the oven and cook for an additional 30 minutes or until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast—away from the bone—reads 165 degrees F (65 degrees C). Prior to serving, give the turkey breast 10 to 15 minutes of rest.
4. Transfer the pan drippings to a skillet while the turkey is resting. Remove any extra grease by skimming; leave about a tablespoon in the skillet. Cook and stir green onion in turkey oil in a pan over low heat until opaque, about 5 minutes.
5. White wine should be whisked into the melted 1 tablespoon butter and green onion in the skillet while scraping out any browned food bits. Add coconut flour and water, whisking until combined. While continuously whisking, bring to a simmer until thickened.