Related recipes: Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Herbs, Main Dishes, Olives, Poultry, Soy-Free, Wheat-Free
Make it a Meal
Add these dishes to make a full meal:
Pears with Chocolate Maple Mousse
Wine Pairings
This simple way of enhancing the flavor of a turkey can also be used the next time you roast a chicken.
Preparation facts
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 servings
Ingredients
3 lemons
1 large garlic bulb, cloves separated
15 large brine-cured black olives
1 Tbs (20g) salt (sea salt if on a corn-free diet*)
1 tsp (4g) freshly ground pepper
4 sprigs rosemary, needles removed
Directions
Thinly slice the lemons. Coarsely chop the unpeeled garlic. In a medium-size bowl, combine all ingredients. Place half in the cavity of the turkey. Stuff the remaining under the skin.
Cook the turkey. Before serving, remove lemon slices and garlic from under the skin. Combine with pan juices and add a cup or two of stock.
Simmer juices in a small pot over medium heat for 10 minutes. Strain through a fine-mesh colander. Thicken with a Tbsp or so of cornstarch if you desire.
Season with salt and pepper, and use as a light sauce for the turkey.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
