Living Magazine doTERRA Fall 2017 Living Magazine | Page 32

Citrus & Herb Butter Roasted Turkey Honey Thyme Roasted Carrots
Ingredients: Citrus & Herb Butter Ingredients:
4 drops Wild Orange essential oil
3 drops Lemon essential oil
3 cloves garlic, minced
4 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
pinch of salt and pepper
1 stick unsalted butter, room temperature 2 pounds carrots peeled, tops removed
¼ cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon balsamic vinegar
1 teaspoon garlic powder
¼ teaspoon ground mustard
⅛ teaspoon ground cumin
1 teaspoon dried thyme
1 drop Thyme essential oil
1 teaspoon salt
¼ teaspoon black pepper
For the Turkey
14–16 pound turkey, thawed
½ large orange, cut in two wedges
1 lemon, cut in quarters
½ large granny smith apple, cut in two wedges
1 garlic head, cut in half
5 sprigs of sage
5 sprigs of thyme
2 sprigs of rosemary
Instructions: For the Butter
1. In a small bowl, combine all ingredients and stir together
thoroughly. Set aside.
Instructions: For the Turkey
2. Preheat oven to 500 degrees Fahrenheit.
3. Rinse turkey inside and out. Pat skin dry and place in a
roasting rack inside a large roasting pan. Stuff the cavity of
the bird with the orange, lemon, apple, garlic, and herbs.
4. Tuck wing tips under the turkey.
5. Use fingers to carefully loosen skin around the entire bird.
Take ¼ of the butter mixture and rub it, thoroughly, under
skin making sure to coat as much of the turkey as possible.
Brush remaining butter mixture over skin, making sure to
cover the entire turkey.
6. Sprinkle breast and legs with salt and pepper and tie legs
together with kitchen twine.
7. Roast turkey on the lowest rack at 500 degrees for 30
minutes. Turn oven down to 350 degrees and insert probe
thermometer into the thickest part of the breast. Cook
until thermometer reads 160 degrees.
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. G
 rease a baking sheet. Add carrots to
center of pan. Set aside.
3. I  n a medium bowl, whisk together
ingredients and pour over carrots. Toss
until evenly coated. Lay carrots in a single
layer. Bake for 30–45 minutes, until fork
tender. Stir after 20 minutes. Garnish
with fresh parsley if desired.
Note: Cooking time depends on the size of the turkey.
8. Remove from oven and cover with foil. Let turkey rest
for approximately 30 minutes before carving.
Apple Cream Cheese Rose Tarts
Ingredients:
2 apples
3 drops Lemon essential oil
½ cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla
2 drops Cinnamon essential oil
2 sheets puff pastry
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Core and thinly slice apples.
3. C
 ombine apple slices, Lemon essential
oil and water in a bowl to keep apples
from browning. Pat apple slices dry and
set aside.
32 / FALL 2017 LIVING MAGAZINE
4. R
 oll out puff pastry. Cut 4 even strips.
5. I  n a bowl, cream together cream cheese,
powdered sugar, vanilla, and Cinnamon
essential oil.
6. S
 pread cream cheese mixture on top
half (long way) of puff pastry slices.
7. Arrange and layer apple slices on cream
cheese mixture, cut side facing down.
8. F
 old bottom half of plain puff pastry on
top of cream cheese mixture and apple
slices. Starting at one end, roll them up.
Place in greased muffin tins.
9. Bake for 40 minutes.