Healthy Eating

Dr. Oz's Thanksgiving Superfoods

Give your favorite holiday dishes a nutritional boost by adding these ten ingredients.

Dr. Oz's Thanksgiving Superfoods
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Pomegranate Roasted Turkey
with Pomegranate-
Rutabaga Gravy

Serves 12
Dr. Oz agrees that heritage turkeys are
healthier and more flavorful than commercial
birds. Unwaxed rutabaga is the
freshest kind possible because wax seals in
mold; it’s responsible for the gravy’s satiny
and full-bodied texture.

TURKEY
1 cup extra virgin olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons orange zest
Salt to taste
White pepper to taste
1 large heritage turkey (12 to 14
pounds)
2 cups pomegranate juice (not from
concentrate)
2 cloves garlic, peeled and gently
smashed
3/4 cup orange marmalade
2 tablespoons honey
1/2 cup orange juice
2 tablespoons extra virgin olive oil
1 rosemary sprig
1. Position rack in lower third of oven; preheat
oven to 325°F.
2. Put the extra virgin olive oil, chopped
rosemary, and orange zest in a blender.
Process until the rosemary is well incorporated.
Season with salt and white
pepper.
3. Rinse the turkey thoroughly inside and
out with cold water. Pat dry. Sprinkle the
cavity and skin liberally with salt and
white pepper. Using your fingers, gently
lift the skin from the turkey breast and
slip 3/4 of the seasoned oil under, massaging
the breast meat as you go. Take the
remaining oil and baste evenly over the
outside of the bird. Place the turkey on a
rack in a large roasting pan and then into
the oven.
4. Meanwhile, prepare the glaze. To a
small saucepan over medium-high heat,
add the pomegranate juice, garlic, marmalade,
honey, orange juice, extra virgin
olive oil, and rosemary sprig. Simmer gently
until the mixture is thick and syrupy,
20 to 25 minutes; it should coat the back
of a wooden spoon.
5. Roast the turkey until an instant-read
thermometer inserted into the meaty
part of the thigh registers 170°F, and the
thigh juices run clear when pricked with
a knife (about 3 hours total, or approximately
15 minutes per pound). Baste with
the glaze twice during the last half-hour
of roasting. If the legs or breast brown
too quickly during roasting, cover them
with aluminum foil.
6. When done, remove the turkey from
the oven and set aside to rest until cool
enough to touch, about 15 minutes. Carve
the turkey and serve with the Pomegranate-
Rutabaga Gravy.
GRAVY
1 cup turkey broth (see below)
1 1/2 cups unwaxed rutabaga, peeled and
cut into 1/2 inch cubes
2 tablespoons extra virgin olive oil
2 tablespoons white whole wheat
flour
2 tablespoons orange marmalade
1/2 cup plus 1 tablespoon pomegranate
juice (not from concentrate)
1/4 cup dry white wine
Salt to taste
White pepper to taste
1. Pour all of the drippings (turkey juices
plus fat) from the bottom of the pan
into a gravy separator or measuring cup.
Spoon off the fat and discard it, reserving
1 cup turkey broth. Set aside.
2. In a medium pot over medium-high
heat, cook rutabaga in boiling salted
water until tender, about 15 minutes.
Drain and transfer to a food processor or
blender; process until chopped but still
chunky. Set aside.
3. Add olive oil and flour to a medium-sized
saucepan; heat over medium-high
heat, whisking constantly for 2 minutes.
Stir in the rutabaga puree.
4. Add turkey broth to the rutabaga mixture.
Stir in the marmalade, pomegranate
juice, and wine. Simmer the sauce for
25 minutes. Season with salt and white
pepper. Use a handheld stick blender to
process until smooth. Serve warm.
Per serving: 739 calories, 38 g fat (7 g
saturated), 26 g carbohydrates, 70 g
protein, 0.7 g fi ber, 469 mg sodium (20%
Daily Value).

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