Holiday Turkey Innovations

by Dr Jo

Since our family enjoys repeating the Thanksgiving menu for Christmas, I started looking for some variations on the recipes, especially for cooking the turkey. That’s when I discovered a great web site for all kinds of recipes. When you explore it, be sure to use the recipes that adhere to healthy eating as described in Dr. Jo’s Natural Healing Cookbook.

If you are still eating only Class A Foods then substitute turkey broth instead of the white wine or orange juice. Or you might cheat just a little for the one day of the holiday.


Resource for turkey recipes:


Here are some recipes that I plan to try:


Turkey Mercedes – A Cuban Twist


3 heads garlic, peeled

1 tablespoon black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano

2 tablespoons salt (or to taste)

2 cups fresh lemon juice

1 cup dry white wine

1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed

1 (16 pound) turkey


Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.


Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes.


Cover the turkey well, and refrigerate overnight to marinate.


Preheat oven to 325 degrees F (165 degrees C).


Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.




Perfect Turkey with Dry White Wine, brined overnight



1 (18 pound) whole turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 cup dry white wine (I will substitute turkey broth)


Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.


Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.


Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.


Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.


Easy Herb Roasted Turkey

( I really liked this recipe.  The turkey turned out great and it’s so easy. Dr. Jo)

1 (12 pound) whole turkey

3/4 cup olive oil

2 tablespoons garlic powder

2 teaspoons dried basil

1 teaspoon ground sage

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water


Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.


In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.


Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures

180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.




That should be enough turkey roasting recipes to keep you busy for a couple of years.