Good Eating

86
NEW BASICS

Have More Turkey Days!

The big bird will hold down your Thanksgiving table, but don’t stop there.
This protein’s too good to eat just once a year. So how ’bout some turkey burgers, turkey
meatballs, and jerk turkey? Scrumptious and healthy, they’re super easy to pull off.
Check out these recipes and gobble them up!
R E C I P E S BY S U S A N S P U N G E N   P H O T O G R A P H E D BY B U R C U AV S A R

NOVEMBER 2016
 87

[ the whole bird ]

Spiced Orange &
Honey Roasted Turkey WELL-ROUNDED
For meatballs, turkey
PREP 12 min plus resting time wins over chicken. It holds
COOK 2 hrs 30 min
SERVES 12 its shape better.

1 (12-lb) fresh turkey

4 Tbsp butter
1 ½ tsp cinnamon
1 ½ tsp cumin
1 ½ tsp paprika
2 Tbsp olive oil
1 Tbsp salt
2 tsp pepper
1 orange, quartered
2 onions, quartered
2 large sprigs rosemary
1 Tbsp honey

HEAT oven to 375°F. Remove

giblets and neck from both
cavities of turkey. Melt 2 Tbsp
butter and mix with cinnamon,
cumin, and paprika. Set aside
in a warm place.
RUB turkey with oil. Combine
salt and pepper, and season tur-
key inside and out. Place turkey,
FO O D ST Y L I N G BY C H R I ST I N E A L B A N O FO R B R U M LC O N LO N AG E N T S . P R O P ST Y L I N G BY K A I T LY N D U R O S S WA L K E R AT H O N E Y A RT I ST S

breast side up, on a rack in a

roasting pan. Pour 2 cups water
into pan; squeeze in juice from
orange, then toss sections into
pan as well. Place half the on-
ions and both rosemary sprigs
in turkey cavities, and toss the
rest of the onions into pan with
remaining 2 Tbsp butter and
the honey. Place in center of
oven. To keep roasting pan liq-
uid from drying out, add ½ cup
water as needed.
BASTE turkey with pan drippings
after 1 hr, and turn oven down to
325°F. At the 1 hr 30 min mark,
brush with spice mixture. Con-
tinue cooking 1 hr to 1 hr 30 min
more, basting occasionally, until
an instant-read thermometer
reads 165°F when inserted into
thickest part of thigh. Let rest
20 to 30 min. Discard solids
from pan. Carve turkey; serve
with drippings on the side.
426 cal, 17 g fat (5 g saturated),
64 g protein, 0 g carb, 0 g
sugar, 0 g fiber, 655 g sodium
per serving
! 8 oz whole-grain spaghetti,
Want a tasty stuffing with
that? See page 90 for our
simple, hearty recipe.
[ ground ] MIX onion, garlic, ketchup,
Turkey Meatballs oats, eggs, spinach, salt, pep-
per to taste, and rosemary in a
did you know PREP 15 min plus chilling time
COOK 25 min
medium bowl. Add turkey and
GROUND TURKEY stir well with a fork to combine
CAN BE FATTIER SERVES 4
thoroughly.
THAN GROUND ½ cup finely chopped onion
SIRLOIN, SO GO 1 garlic clove, grated DIVIDE the mixture into 12 balls
WITH 93% LEAN. using wet hands. Chill on a foil-
1 Tbsp ketchup
THAT’S STILL lined tray until firm, 30 min.
⅓ cup quick-cooking oats
ENOUGH FAT TO
MAKE IT MOIST. 2 large eggs, lightly beaten HEAT oil in a large skillet over
1 (8–10 oz) bag frozen loose medium heat. Add meatballs;
spinach, thawed, squeezed cook, turning occasionally, until
dry, roughly chopped all sides are brown, about 8 min.
½ tsp salt Add sauce, turning meatballs
Pepper gently. Reduce heat to medium
1 Tbsp rosemary, chopped low; simmer, turning meatballs
1 lb ground turkey (93% lean) occasionally, until cooked
1 Tbsp olive oil through, 15 to 20 min longer.
1 (25-oz) jar marinara sauce
SERVE over hot pasta and
(no sugar added)
­sprinkle with Parmesan cheese.
cooked, for serving 621 cal, 20 g fat (5 g saturated),
Grated Parmesan cheese, 42 g protein, 72 g carb, 12 g
for serving sugar, 12 g fiber, 996 g sodium
per serving

DROZTHEGOODLIFE.COM
 Good Eating
88
NEW BASICS

pro tip
JUICY SECRET
This bun-wich, made with turkey STRIP THE SKIN
OFF THE TURKEY
thighs, is foolproof; dark meat is
AFTER COOKING
nearly impossible to overcook.
FOR MEAT THAT’S
LOWER CAL BUT
FLAVORFUL.

[ tenderloin ]
Jerk Turkey
PREP 25 min plus marinating time
COOK 25 min
SERVES 4
FOR THE TURKEY
2 turkey tenderloins (about
1 to 1 ¾ lb total)
4 scallions, finely chopped
2 tsp grated ginger
1 large garlic clove
Juice of 1 lime
2 Tbsp extra-virgin olive oil
2 tsp jerk seasoning
½ tsp salt
FOR THE SALSA
1 ½ cups diced pineapple
1 ½ cups diced mango
½ cup cilantro leaves,
chopped, plus more for
garnish
Juice of ½ lime
½ tsp salt
1 Tbsp olive oil

PUT turkey, scallions, ginger,

[ thighs ]
BBQ Pulled-
Turkey Burgers
PREP 30 min plus cooling time
COOK 1 hr 50 min
SERVES 4
FOR THE TURKEY
2 bone-in turkey thighs
(about 2 ½ lb total)
½ tsp salt
Pinch of pepper
1 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 tsp chili powder
¾ cup apple butter
(no sugar added)
¾ cup crushed tomatoes
(unsalted)
2 Tbsp Dijon mustard
1 tsp sriracha
½ cup brewed coffee
4 whole-grain buns,
for serving
FOR THE PICKLED CABBAGE
5 cups sliced red cabbage
½ tsp salt
3 Tbsp red wine vinegar
HEAT oven to 325°F. Season
turkey thighs with salt and
­pepper. Heat oil in a Dutch oven
over medium heat and add
thighs. Sear until brown, 5 to
7 min on each side.
TRANSFER thighs to a plate;
pour off excess fat from pot and
return to stove. Add onion and
garlic; turn heat to medium high
and cook, stirring, until trans-
lucent, about 5 min. If inside of
pot darkens, add 1 or 2 Tbsp wa-
ter to prevent burning.
ADD chili powder and stir to ab-
sorb. Add apple butter, crushed
tomatoes, mustard, sriracha, and
coffee. Stir to combine, scrap-
ing up brown bits. Return tur-
key thighs to Dutch oven along
with any juices and bring to a
simmer. Cover, transfer to oven,
and cook until meat is falling off
the bone, about 1 hr 30 min.
TAKE pot out of oven, uncover,
and let cool for 1 hr.
MAKE the pickled cabbage:
Place cabbage in bowl. Sprin-
kle with salt and vinegar. Toss to
coat, and let sit at least 10 min.
REMOVE and discard skin and
bones from cooled turkey.
Shred meat and combine with
sauce in pot. Heat turkey mix-
ture before serving, and toast
buns. Spread cabbage on bot-
tom half, then pile on turkey. Top
with upper bun half and serve.
534 cal, 16 g fat (4 g saturated),
46 g protein, 55 g carb, 22 g
sugar, 7 g fiber, 952 g sodium
per serving
­ arlic, lime juice, 1 Tbsp oil, jerk
g
seasoning, and salt in medium
bowl. Marinate, covered and
­refrigerated, for 1 hr (but you
can cook it right away—just
make sure to coat well).
HEAT oven to 400°F. Heat
r­ emaining 1 Tbsp oil in an oven-
proof skillet over medium-high
heat. Add turkey, shaking off ex-
cess marinade; sear until nicely
browned, about 3 min on each
side. Transfer skillet to oven to
finish cooking, 15 to 20 min. Dis-
card remaining marinade.
MAKE salsa: Mix fruits, cilantro,
lime juice, salt and oil.
SLICE turkey into thick slices;
serve with salsa. Garnish with
more cilantro.
367 cal, 11 g fat (1 g saturated),
47 g protein, 22 g carb, 15 g
sugar, 2 g fiber, 675 g sodium
per serving

NOVEMBER 2016

­second-guess the meat
end up with something
ISLAND ZEST roaster who created the
Tropical fruit and jerk
spice shake up juicy cuts
of tenderloin.
89
!
Turkey
tactics
Whether you’re cook-
ing the whole t­ urkey
[1]
or just a cut of it, there
Prep your turkey
will be times you
parts. Marinating
white meat enhances
­thermometer—only to
tenderness; searing
locks in the juices.
like cardboard. Never
again. Susan S ­ pungen, [2]
the veteran turkey Shake hands with
the turkey, if you’re
dishes on these pages, roasting a whole bird.
comes to the rescue. Go ahead, give the leg
a jiggle. Feel floppy?
It’s done!
[3]
Cut off the legs
from the turkey if the
thigh joints look pink
as you’re carving.
Place them in a dish
and roast at 325 F for
15 min or until cooked.
Enjoy the bird’s other
parts while waiting.
DROZTHEGOODLIFE.COM
 Good Eating
90
NEW BASICS

That stuffing you see on

page 86? It’s here, and you’ll
NICE TOSS want seconds.
We used turkey breast in this
blue cheese-dressed crunch Whole-Grain Stuffing
fest, but any part, if shredded, with Mushrooms
works just as great. and Chestnuts
PREP 30 min — COOK 1 hr
SERVES 8–10
Vegetable oil cooking spray
2 Tbsp olive oil
3 garlic cloves, chopped
1 large onion, diced
4 celery stalks, diced
1 (8-oz) package cremini or
button mushrooms, sliced
1 Tbsp chopped fresh
rosemary
½ tsp salt
2 cups low-sodium chicken
stock
2 Tbsp butter
1 cup (packed) parsley
leaves, chopped
1 (5.2-oz) pouch chestnuts,
crumbled
¾ tsp freshly ground pepper
1 lb loaf whole-grain bread,
cut into 1-inch cubes and
dried
2 eggs, lightly beaten

HEAT oven to 375°F. Grease a

3-quart baking dish with cook-
ing spray.
HEAT a large skillet over
­ edium-low heat; add olive oil.
m
Add garlic, onion, and celery;
cook, stirring occasionally, until
very soft, about 10 to 12 min.
Add mushrooms, rosemary, and
salt; cook 6 to 8 min longer, un-
til mushrooms have softened.
Add stock and butter; raise heat
[ breast ] FOR THE SALAD salt. Stir. Add chives, blue to high and bring to boil.
Turkey-Apple Salad 4 cups watercress cheese, and pepper to taste. REMOVE from heat and add
1 crisp apple (such as Fuji), parsley, chestnuts, and pep-
PREP 20 min — COOK 5 min MAKE the salad: Divide water-
cored and thinly sliced per. Put bread cubes in a large
SERVES 4 cress among 4 bowls; top with
1 fennel bulb, cored and bowl. Add stock mixture and
FOR THE TURKEY
apple and fennel. Slice turkey
thinly sliced into strips; arrange on top. eggs, and mix thoroughly. Place
1 lb thin-sliced turkey breast 2 radishes, very sliced in baking dish and bake for
½ tsp salt Chopped chives, optional
DRIZZLE each salad with the
35 min, or until golden brown.
Pinch of pepper dressing, and scatter radishes
2 tsp extra-virgin olive oil SEASON turkey (available pre- on top. Garnish with chives. 267 cal, 10 g fat (3 g saturated),
sliced in your grocer’s meat 11 g protein, 35 g carb, 6 g sugar,
FOR THE DRESSING 289 cal, 10 g fat (6 g saturated),
case) with salt and pepper. Heat 6 g fiber, 374 g sodium per
½ cup plain whole-milk 34 g protein, 14 g carb, 10 g
oil in a large skillet over medium- serving
Greek yogurt sugar, 3 g fiber, 674 g sodium
high heat. Add turkey and sear SOURCES: Jimmy Bannos Jr., the Pur-
2 Tbsp whole milk per serving
until cooked through, 1 min on ple Pig, Chicago; Art DiPaola, DiPaola
Juice of 1 lemon Turkey Farm, Hamilton, NJ; Nicole
each side. (This takes slightly
¼ tsp salt Johnson, Butterball TurkeyTalk-Line;
longer with thicker cuts.) Jesse Schenker, the Gander, New
1 Tbsp chopped chives
York; Nate Waugaman, José Andrés’s
2 oz blue cheese, crumbled MAKE the dressing: Combine America Eats Tavern, McLean, VA;
Pepper yogurt, milk, lemon juice and Theo Weening, Whole Foods

NOVEMBER 2016