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New Black Cultural Diet Recipes
We will showcase our new NBCD healthy recipes here so that you can not only use them for yourself, friends and families but also let us know what you think about our new healthy NBCD recipes.
As always, our NBCD Recipes and Cooking Shows are based upon our four major components:
Body Image
Food Selection
Food Preparation
Exercise/Physical Fitness
*Thanksgiving Day Healthy Turkey and Appetizers Recipe*
Shallot and Thyme-Rubbed Roasted Turkey
Ingredients to Shallot and Thyme paste:
24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs olive oil
2 sprigs fresh thyme
2 Tbs . finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Ingredients for Turkey
15-16 lb. turkey
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2 sprigs fresh thyme
Instructions
Position oven rack in bottom third of oven and preheat to 350F.
Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil.
Cover dish with foil and bake until shallots are very tendor but not brown, about one hour.
Uncover and cool 30 minutes.
Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth.
Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerate for up to four days.
Rinse turkey inside and out with cold running water and pat dry.
Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat.
Tuck wings underneath the body of the turkey and the legs together loosely with kitchen twine or dental floss so the turkey will hold its shape.
Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot past all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan.
Cover breast loosely withfoil and place turkey in oven. Roast for one and a half hours.
Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes.
Remove foil and add a cup broth to pan.
Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes -- its internal temperature will rise another 5 - 10 degrees.
Reserving drippings and discard neck, gizzard and heart.
Place turkey on a serving platter, carve and serve with gravy.
THAT'S YOUR HEALTHY THANKSGIVING ROASTED TURKEY!!
If you would like to see your healthy, cultural recipe in our new NBCD Cookbook, send it to us at: feedback@newblackculturaldiet.com
Additionally, all of these NBCD Recipes are culturally-based with the type of familiarity and taste preference that many African Americans and all those who have similar lifestyles and experiences enjoy.
If you would like to share your opinion on our NBCD Recipes and Cooking Shows, send us an email at:
