Servings: 12 servings Serving Size: 5 oz / 150 g turkey, with salad | Preparation Time: 30 minutes | Cooking Time: 3 to 3½ hours
Turkey:
• 1 Butterball Turkey (12 to 14 lb/6 to 7 kg), thawed
• 1 tbsp (15 mL) each ground cinnamon and dried oregano
• 2 tsp (10 mL) each ground cumin and pepper
• 1 tsp (5 mL) ground cardamom
• 2 lemons, quartered
• 6 peeled garlic cloves
• 2 tbsp (25 mL) liquid honey
Salad:
• 1 clove garlic, minced
• 2 tbsp (25 mL) lemon juice
• 1 tbsp (15 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) each salt and pepper
• 3 cups (750 mL) shredded carrots
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms, drained
• 1/2 cup (125 mL) each golden raisins and pomegranate seeds
• 1 cup (250 mL) each green onion and fresh parsley, finely chopped
• 1/4 cup (60 mL) finely chopped fresh mint
Turkey:
Remove turkey from package. Remove neck from body cavity and giblets from neck cavity. Drain juices from cavities and blot with paper towels. Combine cinnamon, oregano, cumin, pepper and cardamom; rub mixture all over the turkey. Place the quartered lemons and garlic cloves in the large cavity. Place turkey, breast side up on a rack in a
large roasting pan; tent loosely with foil.
Roast in 325ºF (160ºC) oven, basting occasionally, for 3 to 3½ hours or until meat thermometer inserted in thickest part of thigh reads 185ºF (85ºC).
Brush the turkey all over with honey; let stand for 20 minutes before carving.
Discard pan drippings.
Salad:
Meanwhile, whisk together garlic, lemon juice, olive oil, salt and pepper; toss with the carrots, mushrooms, raisins, pomegranate seeds, green onion, parsley and mint until well combined. Let stand for at least 30 minutes. Serve with sliced turkey.
Calories: 283 calories
Fat: 13 g
Saturated: 3 g
Cholesterol: 113 mg
Sodium: 625 mg
Potassium: 239 mg
Carbohydrates: 15 g
Fibre: 3 g
Protein: 29 g
