web analytics
November 22, 2014 / 29 Heshvan, 5775
At a Glance
Sections
Sponsored Post
IDC Herzliya Campus A Day on Campus

To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.



Home » Sections » Food »

Turkey Time

It is that time of year again when you can find in your supermarkets a large selection of fresh and frozen turkeys. November is the month where many people enjoy turkey for dinner, but you do not have to only enjoy the great taste and health benefits of turkey in November alone. 

    
Turkey is a very good source of lean protein. A four ounce serving of turkey provides you with 65% of the daily value for protein with half the amount of saturated fat that you get from the same portion size of red meat. Turkey is a very good source of selenium.

This mineral plays an important role in thyroid hormone metabolism, immune system and function. Researchers even found a link between selenium intake and a decreased incidence in cancer. Turkey is also a good source of the B vitamins niacin, vitamin B6 and vitamin B12. These vitamins are important for energy production and reducing ones risk of cardiovascular disease. Niacin has been associated with a decreased risk of heart attacks.


Studies have found that low levels of vitamin B6 and vitamin B12 have been linked with an increased risk of heart disease.  Turkey is rich in zinc. The form of zinc that is present in turkeys has high bioavailability. Zinc is critical for healthy immune system function, normal cell division and wound healing. That is why turkey is a great option for a healthy lean protein.
    
Turkey is a healthy, lean poultry; however, it does contain purines which are broken down into uric acid. Individuals that are susceptible to gout and the formation of kidney stones may want to limit or avoid turkey. For everyone else, turkey is a great option that can be enjoyed throughout the year.


You can prepare a turkey salad for lunch or dinner. You can substitute ground turkey for ground beef and make turkey burgers or turkey “meat loaf”. Most of the fat in turkey is in the skin, so as long as you do not eat the skin, you will be eating a lean protein.


Turkey with Herbs


Ingredients


For the rub:
2 teaspoons dried sage
1 tablespoon dried thyme
2 tablespoons chopped fresh parsley
1 whole turkey (about 15 pounds), thawed
1 tablespoon olive oil
1/2 cup water
 
For the au jus/gravy:
2 teaspoons dried sage
1 tablespoon dried thyme
2 tablespoons chopped fresh parsley
2 tablespoons honey
1/2 cup apple juice
1 cup defatted pan drippings

Directions
Preheat the oven to 325 F.


In a small bowl, combine the sage, thyme and parsley to make the rub. Mix well and set aside.


Remove the neck and giblets from the turkey and discard. Rinse the turkey inside and out with cool water. Pat dry with paper towels.


Starting at the neck area, insert fingers or a spoon between the layer of skin and meat, to gently loosen the skin. Place the turkey breast-side up on a rack in a roasting pan. Add about 1 tablespoon of the herb mixture under the skin of each half of the breast. Rub the outside of the turkey with the olive oil. Rub the remaining herb mixture over the outside of the bird. Loosely tie the legs together.


Place into the middle of the oven. After about 1 1/2 hours, cover the turkey with a tent of foil to prevent overcooking. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. The turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 F.


Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up the browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for the au jus.


To make the juice, combine the sage, thyme, parsley, honey and apple juice in a saucepan. Simmer over medium heat until reduced by half. Add the defatted pan drippings and bring to a low boil, stirring often.


Carve the turkey and drizzle turkey slices with the herbed au jus. Serve immediately.


This recipe yields 10 servings. Each serving of 5 ounces provides 215 calories, 37g protein, 5g carbohydrates, 3g fat, 122mg cholesterol and 85mg sodium.


Shani Goldner is a Registered Dietitian and a CDN with a Master’s of Science. She runs a private nutrition practice where she counsels children, adolescents and adults in weight loss, diabetes, hypertension, cardiovascular health and cancer related nutrition. She can be reached at (718) 854-5784.  She is an Oxford provider. Phone consults are available. Please send questions or comments to mynydiet.com

About the Author:


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Turkey Time”

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
Colleagues of the hanged Arab bus driver whose death continues to be referred to as murder despite autopsy finding of suicide. These are Arab drivers of Egged buses, claiming they suffer discrimination by Israelis.
Arab Pathologist Singing New Tune: Murder (By Jews) Not Suicide
Latest Sections Stories
Kupfer-112114

Divorce from a vindictive, cruel spouse can be a lifelong nightmare when there are offspring.

Astaire-112114-Horse

There were many French Jews who jumped at the chance to shed their ancient identity and assimilate.

L to R: Sheldon Adelson, Shawn Evenhaim, Haim Saban

As Rabbi Shemtov stood on the stage and looked out at the attendees, he told them that “Rather than take photos with your cellphones, take a mental photo and keep this Shabbat in your mind and take it with you throughout your life.”

South-Florida-logo

Yeshiva v’Kollel Bais Moshe Chaim will be holding a grand celebration on the occasion of the institution’s 40th anniversary on Sunday evening, December 7. Alumni, students, friends and faculty of the yeshiva, also known as Talmudic University of Florida, will celebrate the achievement and vision of its founders and the spiritual guidance of its educational […]

The yeshiva night accommodates all levels of Jewish education.

Recently, Fort Lauderdale has been the focus of international news, and it has not been about the wonderful weather.

Rabbi Sacks held the position of chief rabbi of the United Hebrew Congregations of the Commonwealth for 22 years until September 2013.

The event included a dvar Torah by student Pesach Bixon, an overview of courses, information about student life and a student panel that answered frequently asked questions from a student perspective.

It is difficult to write about such a holy person, for I fear I will not accurately portray his greatness…

“Grandpa,” I wondered, as the swing began to slow down, “why are there numbers on your arm?”

So the real question is, “How can we, as hosts, make sure our guest beds are comfortable?” Because your guests will never say anything.

It was a land of opportunity, a place where someone who wasn’t afraid of a little hard work, or the challenges of adapting to a different climate and culture, could prosper.

Rule #1: A wife should never accompany her husband to hang out with his buddies at a fantasy football draft. Unless beer and cigars are her thing, that is.

There are many people today with very little training who put out shingles and proclaim themselves to be marital coaches, shalom bayis helpers, advisers etc.

The two World Series combatants, the Kansas City Royals and the San Francisco Giants, were Wild Card teams (meaning they didn’t win their respective divisions) that got hot at the right time.

More Articles from Shani Goldner

When the weather is beautiful and the days are long, most people like to end their weekend with a barbeque. But if you are trying to watch your weight, big barbeques can spell big trouble! However, grilling does not have to mean a cholesterol and fat overload. Try to enjoy a healthier version of your favorite dishes this season, with tasty burgers and side dishes that are good for both your palate and waistline.

When the weather is beautiful and the days are long, most people like to end their weekend with a barbeque. But if you are trying to watch your weight, big barbeques can spell big trouble! However, grilling does not have to mean a cholesterol and fat overload. Try to enjoy a healthier version of your favorite dishes this season, with tasty burgers and side dishes that are good for both your palate and waistline.

We are back to that time of year again. The winter clothes are going to the back of our closets and the summer clothes are starting to come out. This is the time to make changes, so we will be prepared for summer.

It is that time of year again when you can find in your supermarkets a large selection of fresh and frozen turkeys.

It is that time of year again when you can find in your supermarkets a large selection of fresh and frozen turkeys.

Here is some good and bad news for choco­holics. The good news is that dark chocolate can lower your blood pressure; the bad news is that only a very small amount of dark chocolate is needed.

Printed from: http://www.jewishpress.com/sections/food/turkey-time/2008/11/26/

Scan this QR code to visit this page online: