Apple-Shallot Roasted Turkey

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.


Ingredients


1 10- to 12-pound turkey

2 tablespoons canola oil

2 tablespoons chopped fresh parsley, plus 3 sprigs

1 tablespoon chopped fresh sage, plus 3 sprigs

1 tablespoon chopped fresh thyme, plus 3 sprigs

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 1/2 pounds shallots, peeled and halved lengthwise, divided

1 tart green apple, quartered

3 cups water, plus more as needed
 
Preparation


1.Position rack in lower third of oven; preheat to 475°F.

2.Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.

3.Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.

4.Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

5.Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Nutrition

Per serving: 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 25 g protein; 0 g fiber; 115 mg sodium; 258 mg potassium.



Nutrition Bonus: Selenium (42% daily value), Zinc (16% dv)



Exchanges: 3 1/2 very lean meat

The "B" Team!

Cranberry-Onion Relish

Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.


Ingredients


1 large Spanish onion, peeled, quartered and sliced

2 tablespoons sugar

1 teaspoon extra-virgin olive oil, or canola oil

1 1/2 cups cranberries

1/4 cup orange juice

1 teaspoon freshly grated orange zest

1 teaspoons balsamic vinegar

1/4 teaspoon salt
 
Preparation


1.Preheat oven to 375°F. Toss onions with sugar and oil in a shallow 2-quart baking dish. Bake, uncovered, until the onions are very tender and golden, 1 to 1 1/4 hours, stirring every 15 minutes.

2.Transfer the onion mixture to a medium saucepan and add cranberries, orange juice and zest, vinegar and salt. Cook, stirring, over medium heat until the cranberries are tender and the mixture is thickened, 5 to 10 minutes. Let cool.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per tablespoon: 38 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g protein; 1 g fiber; 74 mg sodium; 59 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 other carbohydrate

Maple-Roasted Sweet Potatoes

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.


Ingredients


2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)

1/3 cup pure maple syrup

2 tablespoons butter, melted

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper, to taste
Preparation


1.Preheat oven to 400°F.

2.Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3.Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Nutrition

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.



Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 starch, 1/2 fat