Healthy at Home: Thanksgiving Edition


  • Feeds: 10-12
  • Ready In: 3.5 hours

Prepare the turkey.

  • One 10-15 lb turkey

First things first, preheat the over to 475 degrees. Then spray a large roasting pan with olive oil or cooking spray. Open the turkey over a clean sink or on a large cutting board. (This will make it easier to clean and disinfect the working area you use for the raw turkey.)  Remove any giblets or the neck from inside the turkey. Set them aside. Place the turkey, breast side up, in the roasting pan and pat it dry with paper towels.

Add the seasonings.

  • 1/4 cup fresh rosemary (chopped, plus 10 sprigs)
  • 1/4 cup fresh oregano (chopped, plus 10 sprigs of thyme, sage, and/or oregano)
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Combine chopped herbs with oil, salt and pepper in a small bowl. Spread this mixture all over the turkey, including inside the turkey. Place about 10 sprigs of fresh herbs inside the turkey and the remaining herb sprigs around the base of the turkey in the roasting pan.

Add the aromatics and roast the turkey.

  • 2 lemons (cut into large chunks, with the peel)
  • 1 orange (cut into large chunks, with the peel)
  • 1 apple (cut into large chunks, with the peel)
  • 2 white onions (cut into large chunks)

Place inside the turkey. For any pieces that won’t fit inside the turkey, place them around the turkey in the roasting pan. Tuck the tips of the turkey wings under the turkey to keep them from browning too quickly and if you have kitchen twine, tie the turkey legs together. (If you don’t have kitchen twine, don’t worry about this part.)  Pour 3 cups of water into the roasting pan around the base of the turkey. (If cooking the giblets and/or turkey neck, you can add them now around the base of the turkey.) Roast the turkey at 475 degrees for 45 minutes, and the skin will become golden brown.

Reduce heat and roast longer.

Remove the turkey from the oven and reduce the oven temperature to 350 degrees. Place a double layer of foil just over the turkey breasts (this will keep them from drying out — just cut the foil to fit only the breast area). Place the turkey back in the oven and roast for another 1 1/2 to 1 3/4 hours (if the liquid in the pan dries up, you can add another cup of water). The turkey is done when a meat thermometer registers 165 degrees in the thickest part of the turkey, such as the thigh.  Let the turkey “rest” for 20 minutes before serving.


  • Feeds: 6
  • Ready In: 40 minutes

Roast the sweet potatoes.

  • 3 sweet potatoes (cut into bite-size pieces, peeling is optional)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Start by preheating the oven to 400 degrees. Next, add potatoes, olive oil, sea salt, and black pepper in a large bowl and stir to combine. Spread onto a large greased baking sheet in a single layer. Roast for 15 minutes, then remove from the oven and stir so they brown evenly. Return to the oven and roast another 10-15 minutes until browned and tender.

Roast the grapes.

  • 2 cups red seedless grapes
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add grapes, olive oil, sea salt, and black pepper to a large bowl (you can reuse the bowl used for the sweet potatoes) and stir to combine. Spread onto another greased baking sheet in a single layer. Roast for 20 minutes or until grapes are beginning to burst. Remove from the oven to let cool slightly.

Toast the nuts.

  • 1/2 cup raw pecans (chopped)

Add pecans to a small dry skillet over medium heat and cook 3 minutes until toasted and fragrant.

Mix it all together.

  • 3 Tbsp goat cheese
  • 2 Tbsp honey
  • 1/4 tsp ground cinnamon
  • 1/4 tsp nutmeg

Add goat cheese, honey, cinnamon, and nutmeg to a large bowl, along with the cooked sweet potatoes, and mash with a potato masher or fork until well combined. Place this mixture into a serving dish then top with the roasted grapes and toasted pecans. Add more goat cheese or honey if desired.

Shared with permission from Zonya Foco, RD. For more real food recipes, visit

“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.

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