The word “oven” tends to intimidate many women because it appears to be a complicated way of cooking over stove. But it requires less attention, as long as you have an estimated baking time to work with. One of the great ways of preparing meat is by baking or roasting, and for the purposes of this piece, we’ll focus on a healthy recipe for cooking turkey parts and vegetables.
Oven-roasted turkey is simple, healthy, nutritious and delicious with a prep time of about just 1 hour. Cook up to 10-15 pieces, depending on the number of people eating, and freeze them to use whenever you need to add some protein to your food during the week.
Ingredients:
10-15 pieces fresh organic turkey (or chicken if that’s your preference)
½ cup extra olive oil
1 tbsp turmeric
1 tbsp dry basil
1 tbsp dry rosemary
1 tbsp dry thyme
1 tbsp paprika
1 tbsp fresh ginger
1 tbsp oregano
5 big cloves of garlic
3 carrots
10 celery stalks
10 green beans
1 bulb onion
1 tbsp freshly ground black pepper
2 tsp salt
Preparation:
- Preheat the oven to 450°.
- Thoroughly wash the turkey meat and arrange in a large baking pan or baking bowl, whichever you prefer to cook with.
- Slice the carrots and celery into thin, long pieces, and dice the onions and garlic.
- Remove the strings from the green beans and leave them whole
- Rub the oil on the meat and add all the vegetables.
- Sprinkle salt and all the seasoning over the vegetables and meat and turn them to ensure they’re well coated.
- Transfer to the oven. Allow to cook for 20 minutes and then reduce temperature to 400°. Continue cooking for up to 25-40 more minutes, turning the meat every now and then.
- Serve the roasted turkey and vegetables with some shito and jeera rice.