Thanksgiving Turkey
My favorite holiday season is Christmas. BUT I also LOVE Thanksgiving. Thanksgiving foods are some of my favorites, the turkey, the stuffing, and all the other fixings.
When you have an autoimmune disease, holiday foods can sometimes be tricky. If you’re on an elimination diet or protocol, or have specific food allergies, migrating the holiday season can be a challenge. So, if you’re like me, I scour the internet for recipes that I can actually make and more importantly eat…
I’ve had #Hashimotos for almost ten years, gluten free for nine. Right now, I’m personally back on the autoimmune protocol (AIP). Basically, that means no sugar, no gluten, dairy, eggs, nuts, seeds, legumes, fungi or nightshades. Phases 1 of AIP also known as the elimination phase can be extremely restricting. Luckily, you’re only supposed to be in this phase for no more than 90 days before you enter the re-introduction phase. I’m not an expert on #AIP so for more information head on over to Autoimmune Wellness, who are the AIP gurus.
What’s a human to do? What the heck am I supposed to eat for Thanksgiving?
Over the last ten years, I’ve created a few of my own recipes for the big ole turkey day.
So, here’s my recipe for Thanksgiving turkey.
When getting started on making my turkey, I start planning a week or two before the big day. The first big question I ask, should I buy a frozen or fresh turkey? Both have their pros and cons but for me the best is frozen…just my preference. Going with a frozen, organic, brined turkey usually 16-18 pounds is a perfect size for my family and I. I like to buy my turkeys from Trader Joes but Costco and Whole Foods have great turkeys too. Usually two weeks before Thanksgiving, I get my turkey and throw it in the freezer and let it chill…get it? Chill? Lol.
The Monday before Thanksgiving, I take the turkey out of the freezer and throw it into the fridge to let it thaw….because yes you need to thaw your turkey BEFORE you stick it in the oven. Learned that the hard way! :P
On Thursday morning, usually around 8am, I take the bird out of fridge, let it sit on the counter for 20 minutes to warm up. Pre-heat the oven to 425 degrees. After the 20, start to clean it, pulling out the giblets, and washing the turkey. It’s really important after you wash the entire turkey (the ins and outs), you need to dry the turkey. And by dry, I mean DRY. It has to be bone dry…or else it won’t be as crispy. And I like a crispy turkey.
Once the turkey is dry, start to dress the bird. Make sure the breast of the turkey is facing up to ensure it cooks properly. Take the kitchen brush and paint the entire turkey with the ghee or fat. Get generous, it’s thanksgiving after all. Once the skin is brushed, take the rosemary and garlic and push them into the slits between the skin and the meat. This will make the turkey taste that yummy savory goodness or garlic and rosemary. I don’t like to stuff my turkey so I make the stuffing separate but if you like to stuff the bird go for it.
Once the turkey is primed, put the turkey into the roasting pan. You’ll want to make sure there is a v rack in the roasting pan. Put the turkey on the v rack and pour some bone broth into the bottom of the pan. Put the turkey into the oven at 425 degrees for thirty minutes. Then take and baste for the first time. Turn the oven down to 350 degrees, and put back in for another forty minutes before you baste again. Depending on the turkey weight it will determine how long the turkey cooks. My turkey’s usually taken 3-3.5 hours basking every twenty minutes. Once the turkey reaches 165 degrees Fahrenheit (you’ll use a meat thermometer and poke into the side of the turkey between the thigh and breast. Once it’s done, let the turkey sit for 30 minutes. It will keep cooking.
Once it’s done, carve. That. Bird. Then feast on the juicy savory goodness. After that, take a nap because turkey makes me sleepy.
Happy Carving!
Ingredients:
- Organic free-range frozen turkey 16-25 pounds or whatever type of turkey you prefer
- Five fresh sprigs of rosemary
- 5-6 cloves of fresh garlic
- 8 ounces of organic ghee or if you’re on AIP 8 ounces of duck fat (I use EPIC duck fat).
- A kitchen brushes
- A turkey baster
- 8 ounces of bone broth
- A turkey roasting pan or a Dutch oven
Directions:
1.) Pre-heat the oven to 425 degrees. If the bird is thawing, take the turkey out of the fridge and let sit for twenty minutes before you start cleaning.
2.) After twenty minutes, clean the bird thoroughly and pat dry with paper towels. Make sure the bird is THOROUGHLY dried.
3.) Then it’s time to dress that lovely turkey. Brush the skin with the duck fat or the ghee. Then take the garlic and rosemary and put the herbs between the skin and meat of the bird so they cook between the skin and meat.
4.) Put the bird on the v rack and place into the roasting pan.
5.) Put the turkey into the oven for thirty minutes at 425 degrees Fahrenheit. Take out in thirty minutes and baste.
6.) Turn the oven down to 350 degrees Fahrenheit, and put the turkey back into the oven. Take out and baste every thirty-forty minutes.
7.) Once the turkey is done, make sure it’s 165 degrees inside (use a meat thermometer), take out of oven and let stand for thirty minutes. It will keep cooking.
8.) Once cooled, carve up and enjoy!
Until Next time! All my healing love,
K.
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