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Turkey is a Superfood!

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

Turkey is a recognized super food!! It’s low in fat, packed with nutrients and a healthy alternative to other proteins.  See infographic for all things that #makesitsuper

Now that it’s clear that turkey is a nutritional powerhouse, lets talk about introducing it into our daily lives! I know traditionally turkey was reserved for holidays and/or big gatherings but not anymore! I can think of so many recipes for breakfast, lunch and dinner that include TURKEY!!! I’ve decided that we’re making it a protein essential in our house due to it’s versatile nature. What do I mean? Keep reading below!

You all know that I LOVE to meal prep! Now this doesn’t mean that I cook seven meals in one day. It means that I do all my food prep on the weekend to make my life easier during the week! And this is where turkey comes in. I went to my local grocery store and picked up an Ontario raised turkey and got cooking! This was the end result:

Yum! With a little meal prep on the weekend, I was able to use the meat from this one turkey to create numerous meals for the remainder of the week! Score! I will share those recipes with you in blog posts to follow…stay tuned!

Not going to lie guys, I was super intimidated when I found out I had to cook a turkey. That’s because I had never made one before! Turns out, it’s really not that complicated! You just need to be super organized and gather all the items you need before you get started. Sounds pretty much like any other meal I create!

Here is the simple recipe I used to create my turkey-I purposefully kept the recipe simple so I could add a ton of different flavours to the other meals I was planning to create with all of the leftover meat!

 

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Course Breakfast, Dinner, Main Course
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 10
Author Tabassum

Ingredients

  • 1 Turkey thawed
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 Onion peeled and quartered
  • 1 Lemon quartered
  • 3 tbsp Olive Oil or melted butter
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Parsley
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Sage

Instructions

  1. Remove turkey from refrigerator and allow to rest at room temperature for atleast 30 minutes. 

  2. Please oven rack on lowest position. 

  3. Preheat oven to 400 degrees.

  4. Gather all items needed to prep turkey (roasting pan, spices, meat thermometer etc)

  5. Coat roasting pan with oil/cooking spray.

  6. Prep Turkey: Remove the turkey from the packaging and dry off with paper towel. If the turkey has a metal or plastic clamp holding the legs together, remove it and discard. Remove the neck and bag of giblets from the turkey (these will be loose in the cavities of the turkey).

  7. Add salt and pepper into the cavity opening and rub these spices all over the cavity with your hands. Think of this as a dry rub and we're building the flavour from the inside out! 

  8. Stuff the lemon, onion and fresh herbs into this seasoned cavity.

  9. Overlap the skin to close the cavity and use bakers twine to tie the turkey legs together.

  10. Tuck wings under the turkey body.

  11. Pat the turkey dry and brush with olive oil. Place the turkey breast side down in roasting rack. Brush the other side with olive oil now making sure the entire turkey is slathered in goodness. 

  12. Place the turkey in the oven for an hour at 400 degrees. After the hour is up, turn the temperature down to 350 degrees and cook for another hour.

  13. Remove the roasting pan from the oven and flip the turkey over, so breast side is facing up. Return to oven and bake from another hour.

  14. Remove turkey from the oven and check internal temperature using meat thermometer. Reading should be 165 in three places: innermost part of thigh, thickest part of the breast and under the wing.

  15. Cooking times vary. A good estimate is 13 minutes per pound. Using a meat thermometer is the best way to make sure the turkey is properly cooked!

  16. When the turkey is done, remove from oven and and allow turkey to rest undisturbed for 30-60 minutes.

  17. Carve, serve and enjoy! 

  18. There will be LOTS of leftovers to use in more meals for the rest of the week! So exciting!

For my first time making a turkey….I was thoroughly impressed with my skills, haha! However, I did a weeks worth of research on prepping a turkey and I am now confident in my recipe! Plus now that I know turkey is packed with vitamins and nutrients, low in cholesterol and sodium, and free of added hormones and steroids, it’s a perfect healthy alternative for any meal! I will definitely be making whole turkey again and creating lots of recipes from the leftover meat! Who wants to join me in including turkey, a nutritional powerhouse, into our homes and not just for special occasions! #makesitsuper

Stay tuned for what I came up with using my turkey leftovers!

-Tabassum

HELPFUL LINKS

Nutritional factshttp://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to storehttp://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/

 

 

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Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***