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Garlic & Herb Roasted Turkey

Garlic & Herb Roasted Turkey

Garlic & Herb Roasted Turkey

Ingredients

  • 1 12-14 lb. Turkey, thawed (if frozen)
  • 2 heads Garlic, sliced down the middle
  • 1 Lemon, cut in half
  • 4 Small Onions, cut into quarters
  • 1 T Ground Thyme
  • 2 T Grass-fed Butter, melted
  • 1 tsp Himalayan Pink Salt
  • 4 large Carrots, cut into 2” pieces
  • 4 stalks Celery, cut into 2” pieces
  • 1 c Chicken Stock, Homemade or Organic Store-bought
  • Fresh herbs, for serving (½ tsp of any of the following: sage, rosemary, thyme, parsley)

Instructions

    1. Heat oven to 375 degrees. Working on a baking sheet, remove the giblets and neck of the turkey from the cavity of the turkey. Using paper towels, pat the turkey dry. Toss the garlic, lemon, and half of the onions in the ground thyme.
    2. Stuff the garlic, lemon, and the onions into the main cavity.
    3. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Pour the melted butter over the turkey and sprinkle with 1 teaspoon salt and extra Thyme if desired.
    4. Set the carrots, celery and remaining onions aside while the turkey cooks for 2 hours.
    5. Keep roasting the turkey, but add the vegetables and the broth around the bird in the roasting pan. Cover the roasting pan loosely with foil and cook for ½ to 1 more hours until the turkey reaches 165 degrees. You will want to stick a meat thermometer into the thickest part of the breast to make sure the turkey is at least up to 165-170 degrees.
    6. Remove the turkey pan from the oven. Carefully tilt the turkey to empty the juices from the cavity into the pan. There should not be any pink color to the juices. If there is, the turkey may not be fully cooked.
    7. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes.
    8. Scoop out the vegetables that are in the turkey cavity into the pan with the carrots and celery. Cover the vegetables and the liquid in the pan with foil to keep them warm. Reserve the liquid in the pan for making gravy. Carve the turkey, garnish with herbs as desired and arrange the vegetables alongside the carved turkey. Make gravy if desired.
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Grain-Free Mock Cornbread Dressing

Grain-Free Mock Cornbread Dressing

Grain-Free Mock Cornbread Dressing

Ingredients

  • 1 cup Nut Flour of your choice
  • 1 tsp Baking Powder
  • 2 Pasture-Raised Eggs, lightly beaten
  • 2 T Organic Full-Fat Whip Cream OR Full-Fat Coconut Cream
  • 2 T Filtered Water
  • ¼ cup Grass-fed Butter or Ghee, melted
  • 1 tsp Raw Honey (optional)

Instructions

    1. Preheat oven to 350 degrees.
    2. Combine the dry ingredients in a large bowl.
    3. Combine the wet ingredients in medium bowl.
    4. Combine the wet ingredients into the dry ingredients and stir together well.
    5. Butter a small glass casserole dish or an iron skillet and pour the batter into it.
    6. Bake for 20 minutes or until the top of the “cornbread” is firm to the touch.
    7. Allow to cool so you can break up the mock cornbread without burning your hands. Once cooled, break up the mock cornbread into the large bowl.
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Grain-Free “Cornbread” Dressing

Grain-Free "Cornbread" Dressing

Ingredients

  • 1 batch Mock Cornbread (cooked and cooled)
  • 2 cups Almond Flour (toasted)
  • 2 cups Organic Onion, diced
  • 1 cup Organic Celery, diced
  • ½ cup Grass-fed Butter, melted
  • 1 T Poultry Seasoning (recipe attached if you’d like to make your own)*
  • 1 T Sage Powder
  • ¾ tsp Pink Himalayan Salt
  • ½ tsp Ground Black Pepper
  • 4 cups Homemade or Store-bought Chicken Stock
  • 2 Eggs, beaten
  • 2 T Baking Powder

Instructions

    1. Preheat oven to broil 500 degrees and move the shelf up to top rung.
    2. Line a shallow baking dish with parchment and spread the 2 cups of almond flour in the pan. Broil, to toast, the almond flour for 1-2 minutes, but stay close and check on it so it doesn’t burn. Take the pan out of the oven and allow to cool.
    3. Take the cooked and cooled mock cornbread and break it up by hand until crumbly in a large bowl. Add the toasted almond flour and set aside.
    4. Dice the onions and celery. Melt ½ cup butter in a large skillet and saute the onions and celery until the onion is transparent.
    5. Add the onions, celery and butter to the dry ingredients and mix well.
    6. Add all the other ingredients and mix together well. (The batter will be “gloppy” and that is good!)
    7. Pour the dressing into a 9x13 casserole dish and bake at 350 degrees for an hour. If the dressing is not browned on top or firm to the touch in the center, cook the dressing a bit longer.
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Home-Made Poultry Seasoning

Home-Made Poultry Seasoning

Home-Made Poultry Seasoning

Ingredients

  • 2 tsp Sage Powder
  • 1 ½ tsp Ground Thyme
  • 1 tsp Ground Marjoram
  • ¾ tsp Rosemary
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Black Pepper

Instructions

    Mix all the ingredients together and store in a glass airtight container. For the above recipe, measure out 1 tablespoonful

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