Eat Like A Personal Trainer: David Kirsch’s Favorite Healthy Recipes For Thanksgiving
When we asked him to share his best health and fitness tips for Thanksgiving, we wanted to know what would be on his table. His response? “Beautiful flowers and linens and china, good red wine…oh, you want to know about the food?” We did, and he dished: Here are a few of his favorite healthy recipes for Thanksgiving. Enjoy!
Thanksgiving Turkey Boosted with Herb Spread and Stock Injection
Large handful parsley leaves
8 large sage leaves
8 sprigs thyme, leaves only
8 sprigs oregano, leaves only
Grated zest of a large unwaxed organic lemon 1/2 cup Olivio olive oil spread
Approx. 1/4 cup olive oil
3 3/4 cups low sodium chicken stock 3 large carrots, peeled and chopped 3 sticks celery, chopped
(You will also need a large square of cheesecloth)
To make spread:
Chop herbs and transfer to a bowl. Add lemon zest, Olivio and fresh black pepper and stir until well combined. Divide into two.
Rinse turkey and pat dry with paper towels. Inject the breast and thighs with 3/4 cups stock, injecting 3- 4 sites on either side of the breast and 2-3 sites on each thigh and drumstick. If possible cover and leave in the refrigerator overnight.
Preheat oven to 450F. Lift the skin around he neck of the turkey and gently use your fingers to ease loose the skin over the breast. Rub half of the herb spread over the turkey breast, in the pocket you have just made between the flesh and the skin. Spoon some of the rice stuffing into the neck of the turkey. Fold the skin over the stuffing and secure with toothpicks. Spoon the remainder of the stuffing loosely into the body cavity of the turkey and tie the legs together tightly with string. Put the turkey breast side down on a roasting rack and roast for 30 minutes. Meanwhile melt the remaining herb spread and transfer to a bowl. Add the cheesecloth to the bowl and just enough olive oil to saturate the cheesecloth.
Turn the turkey over so it is breast side up and lay the soaked cheesecloth over the turkey breast. Turn the oven down to 350F. Add the carrots and celery plus 2 cups of the chicken stock to the roasting pan and roast for a further 2 hours, basting every 30 minutes.
Top-up the pan with water if it becomes dry. Remove the cheesecloth and roast for another 30 minutes.
Take the turkey from the oven and check the temperature of the thickest part of the leg with an instant read thermometer, it should be at least 170F. Check the temperature of the stuffing in the cavity; it should be at least 150F. If the turkey is not ready then return it to the oven for a further 20-30 minutes.
Transfer the turkey to a large plate and tent with foil. Leave in a warm place to rest for 30 minutes. Spoon the vegetables from the pan into a blender and whiz to a puree.
Add the remaining chicken stock to the roasting pan and stir well. Pour the liquid from the pan into a gravy separator and leave to stand. Once fat has risen to the top pour off the de-fatted stock and transfer to a saucepan then simmer until reduced by half. Whisk in enough of the vegetable puree to thicken the gravy.
Next: Holiday Rice Stuffing