I want to cook a juicy turkey for 10 pople this year not a dry one like years past
take a break from blue moon belgian white a 164 calorie treat and grab a miller genuine draft which is only 64 cals
get casual for 4 days a study shows that people take 491 more steps and burn 25 more calories on days they wear jeans to work
think ahead to how youll eat and exercise on the weekends its easy to get too relaxed on saturdays and sundays but healthy living is a 7 day a week endeavor
always have vegetables on hand saute a big bag of frozen mixed vegetables in olive oil and garlic add some red pepper or turmeric for additional flavor and separate into portion sized containers for the fridge
Juicy Thanksgiving Turkey Prep Time: 20 Min Cook Time: 3 Hrs Ready In: 3 Hrs 20 Min Ingredients 2 tablespoons dried parsley 2 tablespoons ground dried rosemary 2 tablespoons rubbed dried sage 2 tablespoons dried thyme leaves 1 tablespoon lemon pepper 1 tablespoon salt 1 (15 pound) whole turkey, neck and giblets removed 2 stalks celery, chopped 1 orange, cut into wedges 1 onion, chopped 1 carrot, chopped 1 (14.5 ounce) can chicken broth 1 (750 milliliter) bottle champagne Directions 1Preheat an oven to 350 degrees F (175 degrees C)Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey 2Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowlRub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrotTruss if desired, and place the turkey into the roasting panPour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavityBring the aluminum foil over the top of the turkey, and sealTry to keep the foil from touching the skin of the turkey breast or legs 3Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clearUncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longerAn instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C)Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
