4. Herb-Roasted Turkey
So that’s the trimmings sorted, how about the turkey? Turkey breast is an excellent source of lean protein, so if you’re watching your intake of fattier, darker cuts of meat such as the wings and legs of a bird, opt for a turkey crown that just includes the white meat instead.
Turkeys are naturally larger birds than chickens, and if you’re used to cooking chicken, you might be a little apprehensive about cooking a turkey and either making it too dry, or not cooked well enough (both disastrous, but the latter is obviously dangerous so use a meat thermometer every time).
Thankfully, we found this fool-proof recipe for Herb-Roasted Turkey and it’s perfect. The thyme and bay leaves add a delicious herby flavour and the butter, white wine and onions ensure that it won’t go dry during the cooking process. This recipe also includes a gravy made from white wine and stock, that will definitely help to get the festive turkey juices flowing!
