This delicious turkey recipe is a favorite at the Anschutz Health and Wellness Center for holiday dinners. Try it with your family this holiday!!
10 pound whole turkey
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
2 cups chicken stock, low-sodium
2 Tablespoons olive oil
2 cups fresh mushrooms, sliced
4 each egg whites
4 cups wheat baguette, cubed, left out overnight
½ cup fresh parsley, chopped
1 Tablespoon Kosher salt
1 Tablespoon black pepper
3 Tablespoons dried sage
Preheat oven to 350°.
In a small sauce pot, sauté carrots, onions, celery in the olive oil until onions are translucent. Add mushrooms and sauté an additional 5 minutes.
In a baking dish, combine the above vegetable mix with chicken stock, egg whites, bread, fresh parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper, and toss to coat. Bake for 20 minutes at 350°F. Remove and let cool to room temperature.
Mix the remaining salt and pepper and the dried sage together. Rub the turkey generously with this mixture, rubbing some under the skin as well as inside the cavity.
Stuff the turkey with the mushroom stuffing. Tie the legs together and fold the wings under.
Roast the turkey at 400°F for 25 minutes. Turn the oven down to 325°F and continue cooking. A 10 lb turkey will take approximately 3 hours to cook.
If the skin starts to get to dark cover it with foil. Baste every 30 minutes. Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh.
After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey rests. It is important to not let the turkey overcook, because the breast meat may quickly dry out.
Serve with your favorite vegetables and have a happy and heartfelt Thanksgiving, from all of us at the Anschutz Health and Wellness Center!
Yields: 12 servings
Total fat (g): 11.2
Protein (g): 60.3
Total carbohydrate (g): 10.7
Total sugars (g): 2.4
Dietary fiber (g): 1.4
Sodium (mg): 450