Rosemary-Herb Roasted Turkey

Rosemary-Herb Roasted Chicken

Rosemary-Herb Roasted Turkey

Yummy Roasted Turkey Recipe from The Pampered Chef

Rosemary-Herb Roasted Turkey
INGREDIENTS1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Rosemary Herb Seasoning Mix
DIRECTIONS
1
Preheat oven to 325°F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.2
Brush skin with oil using Chef’s Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Digital Pocket Thermometer registers 180°F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)3
Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.

Yield:

Varies depending on size of turkey servings of 4 ounces

Nutrients per serving:

Calories 240, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 95 mg, Carbohydrate 0 g, Protein 32 g, Sodium 75 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

4 meat (0 carb)

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Happy National Taco Day!! – Cool & Crunchy Chicken Tacos

 

Cool and Crunchy Chicken Tacos

Cool and Crunchy Chicken Tacos

 

Let’s celebrate National Taco Day with an awesome Taco recipe.  I mean – who doesn’t love tacos??

Cool & Crunchy Chicken Tacos

  • 12   hard yellow corn taco shells
  • 1 small head romaine lettuce (about 2 cups/500 mL shredded)
  • 1-2   limes, divided
  • 1/2 cup (125 mL) mayonnaise
  • 2 tsp (10 mL) ground cumin
  • 1/4 tsp (1 mL) cayenne pepper (optional)
  • 3 cups (750 mL) diced grilled chicken breasts
  • 1/2 small jicama
  • 1 small mango
  • 1/2 cup (125 mL) loosely packed fresh cilantro
  • 1/4 tsp (1 mL) salt
  • 1   avocado, peeled and sliced (optional)

1

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.

2
Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice inClassic Batter Bowl; mix well.

3
Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yield:   6 servings of 2 tacos, excluding optional ingredients

Nutrients per serving:

Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook’s Tips:

To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.