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Cider-Braised Roasted Turkey

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In a moment of panic, with a rapidly browning turkey in the oven, and friends coming to celebrate the Thanksgiving holiday in mere hours, I realized that I had forgotten to pick up a turkey baster. A cursory glance in the fridge led me to six-pack of hard cider that had gone untouched at a previous get-together. Instead of laboriously scooping drippings from the turkey, letting all the heat out of the oven, I poured cider over the bird. I was pleasantly surprised by the moist, flavorful result!

Further Food Nutritionist Commentary:

This turkey is great for a holiday meal or an everyday main dish. High in iron, zinc and B-vitamins, it is nourishing for every body. But, it is also exceptional for those bodies with special dietary needs. Packed with essential lean protein and primarily digested and absorbed before hitting the colon, it is helpful for those with ulcerative colitis, IBD.

People with diabetes also benefit from the boost of protein, especially since traditionally, Thanksgiving dinners are so carb-heavy! Although cider is naturally gluten-free, look for gluten-free brands since cross contamination can occur during processing. The dairy-free set will be thrilled with the olive oil (and the rest won’t miss the butter). Don’t forget to save the bones to make a deeply healing broth!


By Casey Giltner, Nutritionist
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Cider-Braised Roasted Turkey

  • Prep Time:20 minutes
  • Cook Time:2 1/2 hours
  • Servings: 12

Ingredients

1  10-12 pound turkey (neck, giblets, etc. removed, washed and patted dry with paper towels)

½ cup olive oil

2 tablespoons thyme (minced)

2 tablespoons rosemary (minced)

2 teaspoons salt

Fresh cracked black pepper

½ small onion (quartered)

1 lemon (quartered)

4 sprigs rosemary

4 sprigs thyme

2 cloves garlic (smashed)

2 12-ounce bottles gluten-free hard apple cider

Instructions

  1. Preheat oven to 350 degrees.
  2. Place turkey in roasting pan.
  3. Mix oil and minced herbs, rub on top and bottom of turkey.
  4. Sprinkle salt and pepper all over turkey.
  5. Place onion, lemon, rosemary, thyme, and garlic in cavity of turkey.
  6. Tie legs together.
  7. Place roasting pan in oven.
  8. Pour six-ounces (½ bottle) of cider over turkey every 30 minutes.
  9. Roast until thermometer inserted into thickest part of thigh reads 165 degrees, or the juices run clear when you pull between the leg and the thigh. Tent with aluminum foil if bird gets to desired golden-brown before it reaches safe temperature.
Preheat oven to 350 degrees. Place turkey in roasting pan. Mix oil and minced herbs, rub on top and bottom of turkey. Sprinkle salt and pepper all over turkey. Place onion, lemon, rosemary, thyme, and garlic in cavity of turkey. Tie legs together. Place roasting pan in oven. Pour six-ounces (½ bottle) of cider over turkey every 30 minutes. Roast until thermometer inserted into thickest part of thigh reads 165 degrees, or the juices run clear when you pull between the leg and the thigh. Tent with aluminum foil if bird gets to desired golden-brown before it reaches safe temperature.

Nutrition Information

Per Serving (based on 4oz breast meat per person):  Calories: 242; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 70mg; Sodium: 976mg; Potassium: 26mg; Carbohydrate: 6g; Fiber: 1g; Sugar: 4g; Protein: 24g

Nutrition Bonus:   Iron: 9%

 

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Lillian Zhao Administrator
I’m thrilled to welcome you to Further Food.
I started Further Food because I believe in the power of food - to nourish, to prevent disease. But... what happens when we get sick with a chronic illness? Or when someone we love gets diagnosed? How can food and diet changes help the healing process? Help better manage symptoms - naturally?
These were the questions I was struggling with when I started Further Food.
Last year, my father was diagnosed with diabetes II. We were shocked because my mother cooks very healthfully. But my dad sneaks in a lot of processed, unhealthy foods while he was on the road, which is much of the time.  Sound familiar?
Around the same time, one of my best friends was struggling with IBS and another was going through a bad Ulcerative Colitis flare. I wanted to help, but didn't know how. So I turned to the internet to do research. But what I found was scattered, disorganized, and often depressing.  I got sucked into these forums, but couldn't easily find the information I was looking for. And that's when I thought  - there must be a better way to help people discover how to use food to combat various aliments...in an easy-to-use, beautiful, and fun way!
And that's how Further Food was born. In my research, I have helped my dad change his diet. He is now 15 lbs lighter, has cut back on processed foods, and decreased his total daily carbs. The journey isn't over, but he's doing so much better! #winningdad. I've showed him Tiffany's inspiring story of how she reversed her diabetes and shared her "Phase I" meal plan with him.  My friend has changed her diet to dramatically to reduce her IBS symptoms, and I have recently introduced her to the FODMAP diet - one that I discovered from the contributors on Further Food!  With my urging, my other friend with Ulcerative Colitis, tried going gluten-free and found that his 'pain-level' dramatically reduced within a week of making the dietary changes!
These powerful experiences, along with the stories I hear daily from Further Food's Health Heroes, inspire me to keep going further.  I am so deeply honored to be spear-heading this important work of using crowd-sourced data to find food-based solutions for a variety of health conditions. I believe in the wisdom of your stories, the strength of our community, and in the power of celebrating food as we get healthy together.
Help us spread the word about what we're doing, because we're just getting started!
 
Bio: I have dedicated my career to building and funding mission driven companies, specifically in the health and wellness space. Further Food is the culmination of my experiences, and reflects my belief that companies should do well and do good. I am also a certified yoga teacher, and love to surf, run, tango, travel and cook. My BA is from Brown University and my MPP from Harvard University. 

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