Turkey is an excellent food to include in your diet as it is full of protein and has less fat than most other meat and fowl. There are many ways to prepare turkey that are healthy and also provide new and exciting flavors. Below are a couple recipes that bring new flavors to turkey while also being healthy.

Pomegranate Turkey with Fennel

4 medium fennel bulbs, cored and thickly sliced
5 teaspoons canola oil, divided
1/2 teaspoon chopped fresh thyme, plus 1 sprig
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
4 turkey cutlets, 1/4 inch thick (1 pound)
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth or water
1 teaspoon cornstarch

1. Preheat oven to 450°F.
2. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
3. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.

Turkey and Fontina

2 turkey cutlets (8 ounces)
1 tablespoon all-purpose flour
3 teaspoons extra-virgin olive oil, divided
1 large shallot, minced
1/4 cup dry sherry (see Note)
1 6-ounce bag baby spinach
1/4 cup finely shredded Fontina cheese
1 teaspoon butter

1. Position rack in the upper third of the oven; preheat broiler.
2. Sprinkle both sides of turkey with flour. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer the turkey to a plate.
3. Add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add sherry and spinach; cook, stirring constantly, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
4. Carefully mound equal portions of the spinach on top of the turkey. Transfer the spinach-topped turkey and any accumulated juices to the pan. Top the spinach with cheese and transfer to the oven. Broil until the cheese is melted, 1 to 2 minutes.
5. Transfer the melts to 2 plates. Add the butter to the pan and whisk into the juices over medium-high heat until melted, about 30 seconds. Drizzle over the melts.