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  • 1, (12lb) medium Whole Turkey
  • 2 tbsp Olive Oil
  • 1 tbsp Dried Sage
  • 2 tbsp Dried Thyme
  • 1/2 tsp Salt (optional)*
  • 1/2 tsp Black Pepper
  • 6 cup Greens Beans
  • 1/4 tsp Salt (optional)*
  • 1/4 tsp Black Pepper
  • 6 cup Cauliflower Florets
  • 1 cup Low Sodium Chicken Broth
  • 4 tbsp Low-Fat Cream Cheese
  • 1
  • 3
  • 1
    Healthy Fat
  • 2


  1. PREPARE THE TURKEY:Position your oven rack in the bottom third of the oven, and preheat oven to 450*F.
  2. TURKEY (CONT): Remove any packaging in the body and neck cavities of the turkey. Let is sit breast-side up on a roasting rack.
  3. TURKEY (CONT): Whisk together the olive oil, sage, thyme, salt, and pepper in a small bowl.
  4. TURKEY (CONT): Make a slit in the skin of the turkey, and rub mixture all over turkey meat. Pour two cups of water into the roasting pan, and turn down the heat to 350*F. Roast turkey for 1 hour uncovered. When turkey begins to turn golden brown, shield breast with foil.
  5. TURKEY (CONT): 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.
  6. PREPARE THE GREEN BEANS: 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.
  7. PREPARE THE MASHED CAULIFLOWER: While the green beans are steaming, prepare the mashed cauliflower by placing the cauliflower florets and two tablespoon of water in a large microwave safe dish.
  8. CAULIFLOWER (CONT): Microwave for about 8 to 12 minutes, or until tender; drain any liquid.
  9. CAULIFLOWER (CONT): 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. Garnish with chives.
  10. TO SERVE: 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.

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