My First Post!

The idea of starting a blog has been on my mind for a while now. With Thankgiving only 4 days away and a million other things to do, why not add starting a blog to the list? To my fellow "foodies" as well as my fellow Americans, Thanksgiving is one of the most exciting and important Holidays of the year. We have come a long way since the first Thanksgiving, with the endless list of traditional recipes passed down from generation to generation, as well as a plethora of ideas from cooking shows, cook books, cooking magazines and friends. While I feel Thanksgiving should be a time to spend with family and friends, giving thanks for all that we have, it is also a time to enjoy some traditional foods.

The average American takes in over 4,500 calories and over 229 grams of fat on Thanksgiving, according to the Caloric Control Council. Yikes! While I believe in the occasional indulgence, why not find recipes that are delicious and can keep you closer to your caloric needs? As I type this, a pot of "pumpkin butter" is simmering on my stovetop, recipe to come!

I urge you to enjoy your favorites on Thanksgiving and try altering a recipe or two to become a bit more  nutritious. Monitor your portions and keep to one serving of food. Enjoy what you love, leave out or just have a taste of the foods you care less for.

Most of all, enjoy this time of year! Even in trying times, there is always something to be thankful for. I wish you a Happy and Healthy Thanksgiving!

Here is the first recipe to share. (This is how I will be preparing the turkey this week.)

Lemon-Garlic Roast Turkey with White Wine Gravy
(Adapted From EatingWell November/December 2008)

10 cloves garlic, divided
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup kosher salt
1 12-pound natural or organic turkey
1/4 cup freshly grated lemon zest
1/4 cup packed fresh oregano leaves
2 tablespoons canola oil
1/2 teaspoon freshly ground pepper
1 onion, quartered
1 lemon, quartered
4-5 sprigs oregano
3 tablespoons whole wheat flour
1/2 cup dry white wine
2 1/2 cups organic low-sodium chicken or turkey broth

1. Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.
2. Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submurged, turn it every 8 hours.
3. Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
4. Preheat oven to 350 degrees F.
5. Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste (Don't have a food processor? No problem. Just chop ingredients on a cutting board until finely minced). Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin into the breast and leg meat and a little inside the cavity.
6. Stuff the cavity of the turkey wtih onion quarters, lemon quarters, and oregano sprigs.
7. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
8. Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, ten with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer (inserted into the thickest part of the thigh without touching bone) registers 165 degrees F (approximately 30-45 minutes more).
9. Transfer the turkey to a large cutting board; let rest at least 20 minutes before removing kitchen string and carving.
10. Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top (approximately 10 minutes). If you have a fat separator, you could use this instead. Whisk flour wtih 1/4 cup water in a small bowl.
11. Set the roasting pan over two burners on medium heat. Add white wine and bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
12. Remove the pan juices from the freezer, skim off the fat and discard. Add the de-fatted juices and broth to the roasting pan and return to a simmer. Whisk often. Cook for about 1 minute, then whisk in the flour mixture and simmer until thickened, about 2 minutes more. Pour the gravy through a fine-mesh sieve and serve with the turkey.

Serving Size: 3 ounces turkey (fits in the palm of a lady's hand, about 1/2 inch thick) with 2-3 tablespoons gravy (about the size of a golf ball)

Per serving: 180 calories; 6 g fat (2 g saturated, 2 g monounsaturated*); 66 mg cholesterol; 2 g carbohydrates; 0 g added sugar; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium

*Mononusaturated = "healthy fat" (most of your fat grams should come from monounsaturated sources)
Saturated = "unhealthy fat" (try to keep saturated fat below 7% of total calories, i.e. under 15 grams per day for a 2,000 calorie diet, an increased intake of saturated fat leads to elevated total cholesterol, and high LDL or "bad" cholesterol)