This recipe is from the Klar Brothers' Bistro YouTube Show with Ken and Kevin. Join the Klar Brothers on November 13th as they make this recipe! Learn more about healthy habits and have a laugh together. The Brothers are on a mission to help people make healthy "recipes so simple even a dude can make it."
1 12 lb Whole Turkey, Thawed if frozen
2 Tablespoon Olive Oil
1 Tablespoon Dried Sage
2 Tablespoon Dried Thyme
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Cups Green Beans
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
6 Cups Cauliflower Florets
1 Cup Low-Sodium Chicken Broth
4 Tablespoon Low-Fat Cream Cheese
1 Garlic Clove, Minced
1/4 Teaspoon Ground Pepper
1/4 Fresh Chopped Chives (optional)
1/2 Cup Parmesan Cheese (optional)
Position your oven rack in the bottom third of the oven, and preheat the oven to 450°F. Remove any packaging in the body and neck cavities of the turkey. Let it sit breast-side up on a roasting rack. Whisk together the olive oil, sage, thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. Make a slit in the skin of the turkey, and rub the mixture all over the turkey meat. Pour two cups of water into the roasting pan, and turn down the heat to 350°F. Roast turkey for one hour uncovered. When the turkey begins to turn golden brown, shield the breast with foil. Continue to roast for 2 hours and 30 minutes or until minimum internal temperature reaches 165 F. Transfer turkey to cutting board and tent with aluminum foil; let rest for about 15 minutes before carving. Remove skin and carve when cool enough to handle. When you take the turkey out of the oven to rest, steam the green beans. Bring a large pot of water to a boil, and place green beans in a steamer basket over water. Cover and steam until bright green and tender, 8 to 10 minutes; drain off any excess water. While the green beans are steaming, prepared the mashed cauliflower by placing the cauliflower florets and two tablespoons of water in a large microwave-safe dish. Microwave for about 8 to 12 minutes, or until tender, drain any liquid. Using an immersion blender, potato masher, or food processor, blend the cooked cauliflower with the chicken broth, cream cheese, garlic, and pepper to the consistency of mashed potatoes. Stir in Parmesan cheese and garnish with chives. Measure out 4 ounces of skinless white meat and 2 ounces of skinless dark meat per serving. Serve green beans and mashed cauliflower on the side. Cheese it up! Enjoy.
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