__Ingredients__: - Turkey thighs 5 oz. - Lemon zest 2 tbsp. - Garlic 1 piece - Rosemary 2 tbsp. - Potatoes 1 cup - Sea salt 1 tbsp. - Olive oil 1 tbsp. - Cherry tomatoes 1/4 cup - Cucumber 1/4 cup - Lettuce Romano 1 cup - Greek or natural (3%) yogurt 1 tbsp. - Dijon mustard 1 tbsp. - Salt, pepper to taste __Macronutrients__: - Protein: ~37 g - Fat: ~17 g - Carbs: ~54 g - Calories: ~504 __Instructions__: - For a festive feast, this recipe can be used to roast a whole turkey. Preheat the oven to 180°C (356°F). In a small bowl, mix together the lemon zest, garlic, and rosemary. If you are baking a whole turkey, you can put the lemons and parsley inside. Rub the mixture on all sides of the turkey with added salt. Place the turkey in a heatproof dish. Peel the potatoes and cut into large slices. Mix the potatoes with the olive oil, remaining salt, and rosemary. Place the potatoes in the dish with the turkey. Place the dish in the oven and bake for around 50 minutes at 180°C. Turn the potatoes and turkey over once during cooking. The turkey is ready when the internal temperature reaches 75°C (165°F) and the potatoes are soft and golden. Slice the cherry tomatoes and cucumber. In a large bowl, combine the chopped vegetables and salad leaves. For the dressing, mix together the yogurt, mustard, salt, and pepper. Drizzle over the salad before serving.