Peach-Coriander Turkey with Oven-Roasted Potatoes and Turnips

Peach-Coriander Turkey with Oven-Roasted Potatoes and Turnips
Prepared by The Culinary Team @ Griffin Hospital Dining Services.

The sweet flavor of peach blends wonderfully with the slight tartness of the beer, creating a very satisfying and hearty dinner.

Ingredients
Serves 4
Potatoes and Turnips
4 small red potatoes, scrubbed and halved
4 turnips, scrubbed, peeled, and cut into large pieces
2 teaspoons extra-virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper to taste

Turkey
1 skinless turkey thigh (about 2 pounds), bone in
3/4 teaspoon salt
Freshly ground black pepper to taste
3 tablespoons all-fruit peach jam (no added sugar)
6 dried peaches
2 tablespoons whole grain mustard
1 tablespoon coriander seeds
3 cloves garlic, minced
1 cup amber imported beer
2 teaspoons extra-virgin olive oil
Buy the bookThe Flavor Full Diet This recipe is featured on page 198

Preparation

  1. To make the potatoes and turnips: In a medium bowl, combine the potatoes, turnips, oil, garlic powder, salt, and pepper and toss to coat. Set aside.
  2. To make the turkey: Preheat the oven to 375°F. Coat a baking pan with olive oil spray.
  3. Remove the skin from the turkey with kitchen scissors, rinse, and pat dry. Season with salt and pepper (use no more than 1/8 teaspoon of the salt). Place in the baking pan and set aside.
  4. In a small bowl, stir together the jam, peaches, mustard, coriander, garlic, beer, oil, and the remaining salt. Pour over the turkey and bake for 30 to 40 minutes. Add the potatoes and turnips to the pan during the final 20 to 25 minutes of cooking time.

Per serving (turkey)
321 calories, 9 g fat (2 g sat fat), 30 g protein, 26 g carbohydrate, 3 g fiber, 93 mg cholesterol, 664 mg sodium
Per serving (potatoes and turnips)
180 calories, 3 g fat (0 g sat fat), 4 g protein, 35 g carbohydrate, 5 g fiber, 0 mg cholesterol, 238 mg sodium