Featured Cookbook

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1. Mulled Cider or Red Wine

2. Roasted Pepper Turkey with Orange Liqueur

3. Mashed Potatoes and Parsnips

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Book Description

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed

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The Healthy Kitchen

Authors: Andrew Weil, M.D. and Rosie Daley

Date: December 2003

ISBN: 0375710310

Publisher: Knopf

Paperback

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I make this for a holiday dinner or when I’m planning to have a large group of friend and family over. The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender.

• one 10 to 12 pound turkey

• 1/2 cup white whine

• Pepper Rub

• 1 1/2 teaspoons dried basil

• 1 1/2 teaspoons dried oregano

• 1 teaspoon cayenne pepper

• 1 tablespoon paprika

• 1 1/2 teaspoons salt

• 3 tablespoons Grand Marnier

• SEASONING:

• 5 cloves garlic

• 2 small onions, sliced

• 2 carrots, cut in rounds

• 1 bay leaf

• 2 orange slices

1. Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity.

2. Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.

3. Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1/2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.

4. Let the turkey cool for at least 15 minutes before carving.

More From This Book:

1. Mulled Cider or Red Wine

2. Roasted Pepper Turkey with Orange Liqueur

3. Mashed Potatoes and Parsnips

4. Brussels Sprouts for People Who Think They Hate Brussels Sprouts

5. Pear Relish

6. Apple-Cranberry Crisp

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