Just because it’s Thanksgiving, it doesn’t mean you have to stray from your low-carb diet. You can prepare your entire holiday meal using healthy, low-carb recipes without sacrificing an ounce of flavor. The herbs in this recipe will enhance the taste of the turkey while providing an array of healthy benefits to the meal.
Our weight loss clinics recommend incorporating herbs into your diet to add flavor, rev your metabolism and to reap the benefits of their many nutrients. The herbs used in this recipe are the perfect example—thyme is loaded with numerous phytonutrients, minerals, the B-complex vitamins, folic acid and vitamins A,C, K and E. Sage is packed with in antioxidants and vitamin K, and Rosemary is a rich source of antioxidants, iron, calcium and vitamin B6. Oregano contains fiber, calcium, iron, manganese and omega fatty acids.
Swap out your traditional recipe for this perfect alternative for a low-carb diet. We love when members of our medical weight loss clinics share their recipes, so please keep sharing your favorites with us.
Pre-heat the oven to 475°F. Remove giblets and neck from the cavities.
Place the turkey, breast-side up, in a large roasting pan. Mix the fresh herbs, oil, Himalayan sea salt and pepper in a bowl. Coat the turkey thoroughly with the mixture, under the skin and directly onto the meat. Place the chopped fruit and 10 herb sprigs in the cavity of the turkey. Tie the legs together with kitchen string. Add the water and 10 herb sprigs to the pan.
Roast the turkey for approximately 50 minutes, or until the skin is light brown. Cover with two sheets of tin foil. Reduce oven temperature to 350°. Roast the turkey for another two hours, or when the thermometer reads 165°F.
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