How are you roasting your turkey?

Butter is delicious, as is the chicken fat (schmaltz) that my grandmother used to use in her stuffing. You won't hear me denying it. But times are changing... and for our health, we've got to change too. Does that mean you can't have a delicious turkey dinner for Thanksgiving? Of course not. But try this alternative for roasting your turkey using heart healthy extra virgin olive oil rather than artery-clogging butter or other fats....

I drizzle my turkey with olive oil and then massage it with rosemary, thyme, salt, pepper and garlic. I tuck a few halved onions, peeled garlic cloves and sprigs of fresh herbs (rosemary, thyme, parsley) inside the cavity if I’m not stuffing it. Most important… I cut  carrots, parsnips, celery, onions and garlic cloves into large chunks and cover the bottom of the roasting pan with them. Then I sprinkle them with herbs, salt and pepper and drizzle with a bit of olive oil. Place the turkey on the bed of vegetables, and you are guaranteed to have delicious pan drippings… plus, the vegetables taste great served alongside the turkey.

Other alternatives I’ve heard are to put onions and apples in the turkey cavity, or to rub the turkey with a cut lemon and put some lemons on the inside as well. Enjoy!

Thanks to my uncle Marty who reminded me about my grandma's use of "chicken schmaltz" in the holiday cooking.