Ummm… what? As in baste a turkey? It’s April right? *checks calendar* Yes it is!
Turkey is a good source of B6 and niacin which help with the body’s energy production (say hello to less caffeine required) as well as containing tryptophan which is an amino acid that produces serotonin (why you feel sleepy after that healthy serving at Thanksgiving) that strengthens the immune system.
I know you’re probably wondering why I’m posting about turkey recipes in the Spring, but I’ll ask you this: why should a nice, roasted turkey be exiled to Thanksgiving? What did the turkey do to you? Aside from providing a delicious, high-protein, low-fat meat that made you primed and ready for a nap? There are SO many benefits to this lean meat which is why we need to consider working in to our regular diets along with any other meats you eat (if you eat them!). Turkey is a good source of B6 and niacin which help with the body’s energy production (say hello to less caffeine required) as well as containing tryptophan which is an amino acid that produces serotonin (why you feel sleepy after that healthy serving at Thanksgiving) that strengthens the immune system.There are several other benefits I could list out for you, but we’ve all got Google so you can look it up after you read all these tasty recipe ideas I’m about to share!
All my life my Memaw has made almost our entire Thanksgiving meal including the turkey. I had no knowledge or appreciation for just how juicy and delicious her turkey was until I had my first thanksgiving away from home. The turkey at this meal was so dry I nearly choked (won’t name any names here, but completely thawing a turkey and cooking it in a basting bag for 6+ hours is not the way to go I learned!). From this point I knew that I needed to find out Memaw’s *magic secret* to moist turkey deliciousness. Turns out, it actually isn’t that difficult, but it IS critical… at least for me anyway. YOU COOK THE TURKEY FROZEN…. whaaaaat? Yeah, that’s what I said, but it’s the trick. The magic secret trick.
Cooking a turkey frozen takes about 50% longer per pound
Cooking a turkey frozen takes about 50% longer per pound than cooking it thawed so if you’re making a hefty bird for a big family then you’ll likely need to start it pretty early. In my case, I’m just making a small turkey for myself on this beautiful spring day.
How I cook my turkey:
- Set the oven to 325 degrees
- Put water in the bottom of the roasting pan to ~1in deep
- Sprinkle rubbed sage in to the water (I use about 1/8 cup but you can adjust to your preference)
- put the frozen turkey on the roasting rack and set the pan in the oven
- Cook the turkey for 30 minutes per pound
With the leftovers, I made myself this salad for lunch today! Perfect for my afternoon workout with 25 grams of protein and 16 grams of carbs… now to get myself to the gym…
Salad (mix in your own favorites because with the turkey you’re sure to win no matter what):
- 4oz turkey
- 1 cup kale greens
- 1/2 roma tomato
- 1/3 cucumber
- 1/8 c. diced red onion
- 6 kalamatta olives
- 2 tbsp Girard’s Light Champagne dressing
Stay tuned tomorrow for a turkey soup recipe that’s sure to warm your soul no matter the season!