Skip to main content

Thanksgiving Turkey

Golden Thanksgiving Turkey

18-20 lb free-range turkey
3 medium Onions, chopped coarse
1 ½ medium Carrots, chopped coarse
1½ celery stalks, chopped coarse
6 thyme sprigs
3 TBL unsalted butter, melted

1.   Rinse turkey and pat dry inside and out with paper towels. Reserve neck, heart and giblets for gravy stock.  Chop liver and sauté in butter for a yummy snack.
  1. Adjust oven rack to lowest position, and heat to 250ºF.
  2. Toss 1/3 of onion, carrot, celery and thyme with 1 TBL melted butter
  3. Place vegetables in body cavity.
  4. Truss the turkey. Look it up on the Internet if you don’t know how.
  5. Scatter remaining vegetables and thyme over a shallow roasting pan.
  6. Pour 1 C. water over vegetables.
  7. Set V-rack in pan
  8. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down on V-rack.
  9. Brush entire backside of turkey with remaining butter.
  10. Put in 250ºF oven (breast side down), for 3 HOURS basting every hour.
  11. Turn turkey breast side up, roast 1 MORE HOUR, basting once or twice.
  12. Increase to 400ºF and roast until done—About 1 MORE HOUR. 
(Breast temperature should be 165 degrees/ legs170-175º) 


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet