How To Cook A Roast Turkey! Thanksgiving Made Easy For Beginners - Mind Over Munch Episode 35

This week, I show you how to roast a turkey! Try this EASY way to cook a Thanksgiving turkey - there s no need to be intimidated by the holiday feast! Here s a quick tutorial to help you cook the perfect turkey! SUBSCRIBE for more recipes: http://bit.ly/MindOverMunch Full recipe below! Click for more Mind Over Munch Episodes: http://bit.ly/1z1ytBt Click here to get my Thanksgiving eBook! Everything you need for a guilt-free thanksgiving meal! http://mindovermunch.com/ebooks INGREDIENTS 1 thawed turkey, insides removed 2 onions, quartered 4 celery stalks, roughly chopped 6 adult carrots, roughly chopped 1 tsp salt + 1⁄2 tsp pepper (for presalting) 1⁄3–1⁄2 cup (80–120mL) olive oil (depending on turkey size) 1⁄3 cup (10g) fresh herbs, chopped (I use a mixture of thyme, sage and rosemary) 1⁄2 tsp salt 1⁄2 tsp pepper 1/2 onion + 1/2 apple 3 cups (720mL) chicken/turkey stock 1 cup (240mL) wine/cooking wine ADDITIONAL SUPPLIES roasting pan & rack (rack is optional) baster (optional if you’d like to baste) meat thermometer twine PROCEDURE 1. Preheat oven to 325°F (160°C). 2. Rinse the turkey and pat dry with paper towels. 3. Add onions, celery and carrots to roasting pan and place turkey on top, breast-side up. 4. Presalt by sprinkling salt & pepper all over the bird–front and back–and inside of the cavity. 5. Mix together oil, herbs and salt & pepper. Carefully, use your hands to spread herby oil underneath the skin (try not to pierce through), as well as all over the bird, covering every square inch to ensure beautiful browning and flavor! If you do NOT want to get under the skin with your hands, feel free to skip this step and simply brush the herby oil on with a basting brush. 6. Put your 1⁄2 apple & 1⁄2 onion together and place inside the cavity for moisture. 7. Tie the legs of the turkey together with twine. 8. Pour wine and stock into the bottom of the roasting pan. 9. Bake in the oven 3–4 hours, depending on size. About 15 minutes per pound is a good rule of thumb! 10. After each hour, remove from oven and baste if desired, using the juicy-goodness on the bottom of your roasting pan. 11. Check your meat thermometer after 2 hours by piercing into the lower thigh. Once your bird reaches 175°–180°F (80-82°C) it’s done! 12. Allow to rest 45 minutes before carving. Use your juices in the baking pan for gravy, or discard. Discard the vegetables in the baking pan– they’ve done their job! Nutritional information will differ based on whether or not you are eating white/dark meat, and if you’re eating the skin or not. Below is the nutritional information for white and dark meat without skin. While white meat does have slightly less calories and more protein per serving, dark meat should not be discounted nutritionally, as the micronutrients are abundant. Dark meat contains more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat, and both white and dark meat have less fat than most cuts of red meat, so you really can’t go wrong either way! Skipping the skin will save more calories and fat whether you choose white OR dark meat. NUTRITION per 3.5 oz serving white meat, no skin Servings depend on size of bird 161 calories 0g carbs | 4g fat | 30g protein NUTRITION per 3.5 oz serving dark meat, no skin Servings depend on size of bird 192 calories | 0g carbs | 8g fat | 28g protein Check out some of my other related recipes! Sweet Potato Casserole http://youtu.be/8N_z0rLvDz0?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua Thanksgiving Leftovers Croquettes http://youtu.be/qPj9uitPnOA?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua Pumpkin Spice Latte http://youtu.be/Rd5iqF_7Kuw?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.