Today we roasted a small turkey – about 12 lbs for a small family gathering. I turned to my Best of Clean Eating recipe book for their Rosemary Sage & Orange Turkey recipe. We usually dine with just the immediate family, plus another brother in law, his girlfriend and my mother in law. We had a couple missing, plus a new person this year, so it unexpectedly ended up even smaller than usual. We will be at the big family gathering this weekend to visit with all of the relatives.
The Best of Clean Eating – Improving Your Life One Meal at a Time – is produced by the same people who put out Clean Eating Magazines, which is one of my favorite publications. Clean eating means keeping the food clean and healthy, while using ingredients mostly as close to their natural state as possible.
- Quick and Easy Family Dinners
- 20 Minute Meals
- Budget Friendly Suppers
- Five Ingredient Creations
- Seasonal Recipes
- Low-Fat Snacks
- Recipes for One or Two
- Holiday Menus
- Family BBQ Fare
They’ll tell you the health benefits of every recipe in layman’s terms (meaning we’ll understand it) and bonus info will tell us which vitamins, minerals, antioxidants and phytonutrients you’re getting and how they’ll benefit your body. The photography is wonderful, there are extras in the book with assembly photos or informational sections on quinoa, turkey prep, how to cook fish, or how to prepare mangoes or avocados.
This book is very close to the magazine, though there are a few recipes that are new to the book and not found in the magazine. Healthful cooking is the way to go, plus there are some fast and easy, but still very healthy recipes to make your life easier. I’m all for that.
I took my turkey recipe from this book. Our turkey was moist and delicious. It’s called Rosemary Sage & Orange Turkey, however, the aromatics gave only a slight flavor to the turkey and didn’t take away from my husband’s favorite flavor of food – turkey. I didn’t stuff the turkey, because I usually don’t. I like to put the stuffing in a side dish and bake it separately. When you do that, you have to roast your turkey for a little less time.
- 1 (14 -16 lb) turkey
- 6 sprigs fresh rosemary
- 1 bunch fresh sage
- 1 orange
- 2 cloves garlic
- 1 tsp extra virgin olive oil
- 1/2 tsp ea sea salt and pepper
- 12 cups traditional bread stuffing
One: Remove neck and giblets from turkey. Discard or save for gravy if you wish. Rinse turkey inside and out with cold running water. Pat dry with paper towels. Place turkey, breast side up, on a rack in a large roasting pan. Cut rosemary sprigs into smaller pieces. Coarsely chop sage, including stems. Using a vegetable peeler, slice four thick strips of fragrant peel. Place rosemary, sage and orange peel into a bowl. Add garlic, oil, salt and pepper. Mix well. Using your fingers, loosen skin from each breast. Tuck herb mixture under skin.
Two: Lightly pack neck cavity with just enough stuffing to fill (Okay – I skipped two – see book for two).
Three: Lightly brush or spray turkey with a little more oil. (Don’t worry. This won’t add fat because the skin will be discarded later.) Ten pan with foil. Roast in a dpreheated 325F oven for two hours.
Four: Discard foil. Continue roasting (you don’t have to baste) until a thermometer inserted into the thigh registers 180F- this will take anywhere from two to four hours, depending on the size of the bird. Make sure to check on the turkey after three and a half hours of total roasting time to determine how much more cooking time is needed. If the turkey starts to brown too much before it’s fully cooked, cover dark spots with foil.
Five: When done, cover with foil and let stand at least 20 minutes before carving. Discard skin and herb mixture and scoop stuffing into a serving bowl before carving.
I was sent the Best of Clean Eating for a review. My honest opinion is that it should receive an A rating.