Roast Turkey and Gravy
1 thawed turkey
2-3 sprigs fresh thyme
3-4 fresh sage leaves
3-4 peeled garlic cloves
Half a lemon
3-4 stems of fresh parsley
1 large onion, peeled and quartered
4-6 celery stalks
Rinse the turkey inside and out, remove giblets, and pat the outside dry. Stuff the thyme, sage, lemon, garlic and parsley inside the cavity. Lay the celery, carrots and onion in the bottom of a large baking pan that the bird easily fits in. Put the bird on top. Rub or brush the top of the turkey with olive oil, then sprinkle generously with salt and pepper. Pour about half a cup of water in the bottom of the pan. Take a piece of aluminum foil and mold it to the breast of the bird. Remove and set aside.
Put the turkey in a 475 degree oven for 15-30 minutes, until the skin is starting to turn golden. Put the foil hat on the bird and turn oven to 350. Continue to cook the turkey until the internal temp of the thigh reaches 165 degrees. Let turkey rest for 20-30 minutes before carving.
Once you remove the bird from the pan, scrape any bits from the bottom, remove veggies and put the remaining liquid and bits in a skillet or wide shallow pan. If you have a lot of broth, cook over high heat and reduce by half. If you don’t have a lot of liquid add chicken stock or turkey stock, then cook and reduce by half. Strain at this point if you want. Stir a couple tablespoons of arrowroot into a small amount of cold water to make a paste. Add to hot stock and whisk until thick. Taste and add salt and pepper as needed. Serve immediately.
2 cups fresh or frozen cranberries
2 tsp orange zest
½ cup xylitol
½ tsp salt
¼ tsp ground cloves
½ cup water
Cook cranberries and water over medium heat until cranberries pop and mixture becomes thick. Add remaining ingredients and taste- add more xylitol if your taste buds require. Let cool. Store this covered in fridge. Serve with roast turkey.
2T olive oil
1 large onion, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
6 fresh sage leaves, finely chopped
1 large egg, beaten
4 cups stale bread- use Ezekiel Bread, or homemade sprouted grain bread, cut into 1 inch dice
1 tsp each salt and black pepper
1 ½ - 2 cups warm chicken or turkey stock
Heat a large skillet over high heat; add olive oil, onions and celery. Cook until soft. Add garlic and cook 1 minute. Remove from heat, stir in sage and let the mixture cool. Put mixture in large bowl. Preheat oven to 425 degrees
Add egg and bread and mix together. Add chicken stock and stir until bread is moist. Grease a baking dish with olive oil. Scrape stuffing mixture into dish and bake for 25-30 minutes. Cover with foil if it browns too quickly.
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