Main Dishes

Fresh Herb and Salt Rubbed Roasted Turkey

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I don't know about you but imparting a lot of flavor while keeping a whole turkey moist for the long cooking time is always daunting to me. Every time I have hosted Thanksgiving I have worried about my turkey being moist and full of flavor. Worry no more, my friends. This dry brine will save your Thanksgiving! Instead of making several gallons of brine you just rub the turkey with salt and fresh herbs, let it sit a few days in the fridge and voila! A moist and flavorful turkey for your

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2 T. fresh thyme, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
1 T. extra virgin olive oil
One (16 lb.) turkey, thawed (or by fresh, it's much easier that way!)
1/4 c. sea salt
Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin...
See the full directions on my site
Nutritions

Calories
1032

Sodium
5618mg
234% DV

Fat
60g
92% DV

Protein
81g
163% DV

Carbs
7g
2% DV

Fiber
6g
25% DV

Marinated Taro Root

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
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  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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