Prepare the turkey. You can use stuffing if other family members are not on the diet.
Mix together roughly ground salt & pepper, ground cumin, dried thyme & sage. Rub the mixture gently into the bird. You can use a spray or two of oil on the skin for a slightly moist surface.
Cut the shallots into quarters (or smaller pieces if you like).
Use a roasting bag and place the turkey inside. Place the shallots with the turkey inside the bag. Add 1 tbsp of water. By using a bag you can avoid adding fat to the dish as the turkey will baste nicely in it's own juices.
Pre-heat the oven to 190C/375F. Cooking time will depend on the size of your turkey - 20min + 20min per every 5500g.
About 20-30min before the cooking time is up, cut open the roasting bag and let the meat grill a bit. It's a good time to check if the meat is cooked through yet and if you will need to extend the cooking time a bit if needed.
You can leave it on the same temperature, or I like to turn the heat up and change my oven to grill, while manually basting the turkey every few minutes.
Serve with roasted carrots & parsnips and Brussels sprouts.
Remember to leave out the skin and let others have the "naughty" dishes :)
Peel and cut into quarters all the carrots and parsnips.
Peel the celriac and swede, and cut them into 2cm cubes.
Pre-heat the oven to 180C (200C without a fan).
Use an oil spray or smear 1-2 drops of oil inside a roasting tin to prevent the veggies sticking to it.
Put all the veg and garlic together in the tin.
Roast for about 50-60 minutes, until the veg starts to soften and turn golden.
Take a pot with salted water, bring to boil and blanch the sprouts for about 3 minutes.
Drain the water and pout the sprouts into a bowl filled with ice cold water. Once cooled drain the sprouts and put aside.
Cut the ham into 2cm strips.
Take a non-stick pan and fry ham until it starts getting crispy.
Add the sprouts and stir-fry with the ham for 2-3 minutes. Sprinkle the sage near the end.
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