TURKEY101 Did You Know? Ground turkey contains 20% less calories, 32% less total fat, and 33% less saturated fat than 80/20 ground beef. Choosing poultry over meat also has a 129% lower carbon impact because livestock farming produces more carbon emissions.
ROASTED TURKEY BREAST
• Zest of half lemon • 1Tablespoon g round sag e
1. Preheat oven to 375F. Combine lemon zest, sage, thyme,parsley, salt and pepper in a small bowl to form a paste.
• 1½ Tablespoon fresh thyme, chopped • 1½ Tablespoon fresh pa rsley, chopped • 1 ½ tea spoon sa lt • 1/2 teaspoon ground pepper • 1Tablespoon fresh g a rlic, chopped • 3 pounds turkey breast with skin (preferred)
2. Unwrap turkey and rub paste all over the turkey.
3. Bake until internal temperature reaches 165F.
4. Let turkey rest for 20 minutes before slicing.
TURKEY GRAVY
1. In a saucepan, heat canola oil over medium high heat. Sauté onion, carrot and celery until translucent (about 5 minutes). Add the fresh sprig of thyme and chicken broth to the saucepan and simmer for 15 minutes.
• 1 1/3 cup carrots, diced • 2/3 cup celery, diced • 2/3 cup onion, diced • 2 teaspoon canola oil • 2 2/3 cup chicken broth • 1 sprig of fresh thyme • 2/3 cup cold water • 2 Tablespoons cornstarch • 1/8 teaspoon ground pepper
2. Strain out the veggies and thyme.
3. To thicken the gravy, combine the cold water and cornstarch and mix in a small bowl to create a slurry. Add the slurry to the saucepan and stir over medium heat until thickens. Season with salt and pepper.
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