add_action('wp_footer', function () { echo ''; }, 99); Turkey – Zee Lifestyle https://zee.ph Cebu's Premier Lifestyle Bible Thu, 07 Dec 2017 09:35:34 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://zee.ph/wp-content/uploads/2020/03/Z-icon-80x80.png Turkey – Zee Lifestyle https://zee.ph 32 32 Here’s a Turkey Recipe That’s Great For the Holidays https://zee.ph/heres-a-turkey-recipe-thats-great-for-the-holidays/ https://zee.ph/heres-a-turkey-recipe-thats-great-for-the-holidays/#comments Mon, 20 Nov 2017 04:12:02 +0000 http://res210.servconfig.com/~zee/?p=20188 With the holidays coming up, it’s time to rack our brains for recipes that we can use as a guide to create an excellent dining experience. A classic in the West, the roasted turkey is the perfect dish to share with your guests. 

ROASTED TURKEY

1 stick unsalted butter

1 lemon, zested and juiced

1 teaspoon chopped fresh thyme leaves

1 turkey

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head garlic, halved crosswise

Preheat the oven to 180 degrees (Celsius).

Melt butter in a small saucepan. Add the zest and juice of the lemon, and the thyme leaves to the butter mixture.

Take the giblets out of the turkey, and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, and pat the outside dry. Place turkey in a large roasting pan, and liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, halved lemon, onion and garlic. Brush the outside of the turkey with the butter mixture, and sprinkle with salt and pepper. Tie the legs together with string, and tuck the wing tops under the body of the turkey.

Roast the turkey for about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Place the turkey on a cutting board and cover with aluminum foil, then rest for 20 minutes.

Slice the turkey and serve.

QUINOA STUFFING

2 cups quinoa

4 cups vegetable broth

6 cups finely diced sweet potato or butternut squash

1 large shallot, diced

3 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon dried thyme

1 tablespoon dried rosemary

2 teaspoons dried sage

1 teaspoon dried cinnamon

1 teaspoon chili flakes (optional)

1 teaspoon salt and pepper

1/2 cup chopped pecans

2 tablespoons apple cider vinegar

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10-15 minutes, until all the broth has been absorbed. Removed from heat, fluff with a fork, adn allow to cool.

Preheat the oven to 200 degrees (Celsius).

Toss your diced sweet potatoes, shallot and garlic in a large bowl. Add spices, and salt and pepper, then drizzle with oil. Toss to combine. Transfer to a baking sheet and roast for 15-20 minutes, flipping halfway through.

Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine, and taste and adjust seasonings as needed.

Originally published in Zee Lifestyle magazine October 2017 edition.

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