Holiday Dinner With Whole Roasted Turkey

cooking
Written By Judy Doherty, MPS, PCII

This beautiful dinner will bring many memories to your celebrations this year. While we showed a dinner with lots of budget veggies and a lower-cost turkey breast last week, this week shows a feast with the whole bird. Happy Thanksgiving!

Orange-Carmel Roasted Turkey

This delicious turkey has a nice caramel glaze which holds in the moisture and makes a great presentation.

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Prep Time:5 minutes

Cook Time:3 hours

Course: Entree

Cuisine: American, Holiday

Servings: 12 people

Calories: 437kcal

Author: Judy Doherty

Ingredients

  • 10 pound turkey thawed

  • 1 tablespoon olive oil

  • 1 tsp kitchen bouquet

  • 2 tsp apricot or orange marmelade

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic

  • 1 pinch salt and pepper

Instructions

  • Mix the oil, Kitchen Bouquet, seasonings, and marmalade. Heat in a pan on the stove. Brush the turkey well with the glaze. Put in a 350-degree oven. We like to use a probe-style thermometer that inserts into the thigh and is set for 165 degrees F with an alarm. When the turkey reaches this temperature it is perfectly done and can be pulled from the oven. The time will vary according to the size of the bird.

  • Cover the bird when it is the color you desire. You can keep brushing with glaze in the beginning until the glaze is used up.

  • Put the bird on a big platter with fruits and rosemary. Carve at the table.

  • Serve with cranberries or gravy. For the gravy, we used the one that comes with the bird, and we added water to thin it down and reduce the sodium.

Nutrition

Serving: 4ounces | Calories: 437kcal | Carbohydrates: 1g | Protein: 86g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 253mg | Sodium: 450mg | Potassium: 891mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

Fluffy Light Mashed Potatoes

The secret to these mashed potatoes is cooking the potatoes slowly for a long time and adding hot milk when mashing.

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Prep Time:10 minutes

Cook Time:45 minutes

Course: Side Dish, Vegetables

Cuisine: American, Holiday

Servings: 6 people

Calories: 89kcal

Author: Judy Doherty

Ingredients

  • 16 ounces Russett or baking potatoes peeled, cut in 6 pieces, about 4 potatoes

  • .75 cups skim or 1% milk heated

  • 1 tablespoon butter unsalted

  • 1 pinch salt and pepper

  • 1 tsp fresh parsley for garnish, optional

Instructions

  • Peel the potatoes. Add them to a large pot and cover them water. Bring to a boil. lower to a simmer, and cover. Simmer on low for 35-45 minutes or until they are very tender.

  • Drain the potatoes in a colander. Whip them with a hand mixer or mixing machine or mash them by hand. Stir the hot milk in slowly. Season with salt and pepper. Add the mashed potatoes to a serving bowl, make a swirl on top and add the butter to the top.

  • Serve hot.

Nutrition

Serving: 0.75cups | Calories: 89kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

Apple Cranberry Stuffins

This apple cranberry stuffing is baked in muffin tins. It is a lovely presentation that is also portion controlled!

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Prep Time:10 minutes

Course: Side Dish

Cuisine: American, Holiday

Servings: 12 people

Calories: 55kcal

Author: Judy Doherty

Equipment

  • 1 muffin tin with 1 dozen slots, regular sized

Ingredients

  • 1 bag stuffing mix

  • .5 onions peeled and chopped

  • 2 each stalks of celery chopped

  • 1 each apple peeled, cored, chopped

  • .25 cup dried cranberries or chopped fresh ones

  • 1.75 cups water

  • 4 tablespoons olive oil

Instructions

  • Saute the apples, onions, and celery with a little spray vegetable oil. Cover and cook until tender. Add the stuffing mix and olive oil. Mix well. Then add the water. Cover and cook on very low heat for a few minutes.

  • Grease the muffin tins. Scoop the stuffing into the tins.

  • Bake the stuffins for about 30 minutes or until they are heated through and a nice brown color on the top and sizes.

  • Serve on a platter. Garnish with a few more cranberries and some parsley.

Notes

For this recipe, we used the Sprouts stuffing mix. You can also use any commercial stuffing mix but in that case, follow the directions on the package except cut the fat in half and add in the sauteed cranberries, apples, celery, and onions. 

Nutrition

Serving: 0.5cups | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.001mg | Sodium: 3mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.2mg

Air Fried Cauliflower and Brussels Sprouts

These two vegetables are air fried simultaneously and then mixed for a fun holiday veggie side dish.

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Prep Time:3 minutes

Cook Time:19 minutes

Course: Side Dish, Vegetables

Cuisine: American, Holiday

Servings: 8 people

Calories: 54kcal

Author: Judy Doherty

Equipment

  • 1 each air fryer

Ingredients

  • 12 ounces Brussels Sprouts

  • 2 cups cauliflower florets 2

  • 2 tsp olive oil

  • 1 pinch salt and pepper

  • .25 cups dried cranberries

Instructions

  • Toss the veggies in olive oil. Cook the cauliflower and Brussels sprouts in an air fryer. You can also broil or bake at 425 degrees in a roasting pan.

  • When the veggies are done, usually after 19-25 minutes, toss them with the cranberries together and then place then in a serving bowl.

Nutrition

Serving: 1cup | Calories: 54kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 321mg | Fiber: 4g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 48mg | Calcium: 31mg | Iron: 1mg

Cranberry Sauce

This simple sauce is so delicious no one will realize we used a little less sugar!

Prep Time:5 minutes

Cook Time:10 minutes

Course: Side Dish

Cuisine: American, Holiday

Servings: 12 people

Calories: 31kcal

Author: Judy Doherty

Ingredients

  • 8 ounces cranberries fresh or frozen

  • 1/2 cup water

  • 1/3 cup sugar

  • 1 each zest and juice, orange

  • 1/2 tsp cinnamon ground

Instructions

  • Place all ingredients in nonstick sauce pan. Cook covered over medium heat for about 10 minutes or until cranberries are tender. Allow to cool. Serve chilled or warm.

Nutrition

Serving: 2tablespoons | Calories: 31kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Trans Fat: 0.003g | Sodium: 2mg | Potassium: 15mg | Fiber: 1g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.05mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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