Page 32 - Indulge October/November 2016

BECAUSE EVERYBODY LOVES… SBerviinrgdthe
Cooking a Classic
MEATFRESTHHE EST Roasted Turkey Dinner
BUNSWARMESTAND THE
We asked Easton Hospital’s Executive Chef
THE VALLEY’S Jose Estevez for advice on how to best cook a
PREMIER GOURMET CHEESESTEAK turkey and he gave us a mouth-watering recipe for the
traditional main dish. Using herbs to flavor rather than
1305 Broadway, Bethlehem, PA 18015 salt and butter, this recipe is good for you, too.

610.866.6022 The recipe is for turkeys that weigh between 20 to 25
pounds, so be sure to adjust the ingredient amounts for
Fax: 610.861.3684 | MateysFamous.com larger turkeys. The chef also supplied us with a recipe
for classic stuffing.
Best Cheesesteaks
& Best Pizza Share with us how your turkey comes out! You can
reach us through email, Facebook, Instagram and Twitter.

ROASTED HERBED TURKEY
WITH A HONEY-LEMON SAUCE

Ingredients:
Turkey that weighs 20 to 25 pounds
2 cups diced onion
1 cup diced celery
1 cup carrot
3 cups low sodium chicken stock
1 cup honey
1 cup fresh lemon juice

HERB MARINADE

Note: You will need to make this marinade twice –
once as a marinade and once for a sauce and to add to
the stuffing recipe.

12 garlic cloves
1/2 cup fresh parsley
1/2 cup fresh oregano
1/2 cup fresh thyme
1/2 cup fresh rosemary
1/2 cup fresh sage
3 lemon zest
1 fresh lemon
3 fire roasted red peppers
1 white onion
1 cup olive oil
2 tsp. black pepper
Directions:
Combine all marinade ingredients in a blender.