Deli-icious Truck: Ideas For A Healthy Thanksgiving

Susan Tower of the Deli-icious Truck shares some great ideas to make your Thanksgiving dinner healthier.


Rosemary & Fennel Turkey

1 20 -pound turkey
Kosher salt and freshly ground pepper
1 head garlic
2 oranges, helfed
1 large bunch fresh rosemary
1 tbs of fennel seed
1.5 cups olive oil

Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. stuff into the oranges and 1/2 bunch rosemary.

Place the remaining rosemary, the fennel, garlic and olive oil in a blender and puree.  Rub mixture all over the outside of the turkey and underniether the skin to get straight on the meat. Place the turkey breast-side down in the pan. Season all over with salt and pepper.

Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.


Roasted brussel sprouts & pomegranate 

1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons of fig balsamic or plain balsamic
Seeds from 1 pomegranate

Preheat the oven to 375 degrees F.
Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 25 minutes.

Transfer the sprouts to a large bowl and add balsamic and pomegranate seeds. Season with salt as needed.


Sweet Potato Hash

2 large sweet potatoes, peeled and cubed into 1-inch cubes
3 tablespoons olive oil
1 red onion, slices
1/2 lb of french cut green beans
1 bunch of asparagus trimmed
2 tbs of whole grain mustard
Kosher salt and freshly ground black pepper

Preheat oven to 350.  Toss sweet potatoes in 2tbs of olive to coat and roast in the oven for 30min until golden brown and fork tender.  With 15 min remaining toss remainder of the vegetables in oil and roast for 10-15 min in the oven.  Combine potatoes and vegetables with mustard and season with salt and pepper.






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