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SwamiX Warrior A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Location: Sunny Coast,��QLD, Australia
The Turkey is in in the oven cooking at 350F on a V rack ,chess up though, because when I tried to put it chess down, the filling kept on coming out!!
I created my own blend of spices with ginger, basil, parsley, oregano, mineral rich sea salt, rosemary, coriander and thyme and rub the bird in and out with it. I also rubbed it with Ghee on the outside. We filled the cavities with celery and onion chopped in large pieces, with a bit of Ghee and the spice mix I mentioned. Pour some water on the V-rack trray with a few celery pieces and organic vegie stock powder. Sat the bird on the Vrack and into the oven as mentioned above.
Set the timer to two hours, when we will check its status and add to the oven the Savoury spinach and artichoke stuffing we prepared completely compliant!! We decided to use it as a side dish instead of stuffing the bird because the original recipe called for some avoids like breadcrumbs and other things, and I was not going to eat the turkey otherwise. So, that is why we decided on stuffing the turkey compliant (parsley and onions and spices) and do this other stuffing as a side dish. At the end we ended up tweakling the recipe (using Essene bread instead of normal bread and substituting other things accordingly).
This is my first time using Artichoke hearts, we find them in a glass jar with salt, citric acid at the supermarket. We used them in the spinach stuffing together with Peccorino cheese (the original recipe called for Brie which is avoid for me). At the moment it is sitting in the fridge ready to be baked in an hour ot two. It needs an hour to bake, we will time it with the last hour of the turkey baking.
We also prepared the cranberry sauce with organic dry cramberries, port, maple syrup and vanilla paste (all compliant for us, I actually used some honey too -black dot for me, but hey, is homemade honey and that is the only one so far ...). I used arrowroot instead of cornstarch to thicken it, it is so yummy, had to bottled it and hide it in the fridge so we do not touch it before dinner tonight.
I have got the rice cooking on the stove with celery, onion a bit of ginger and using the water from boiling the pumpkin for the pumpkin pie we made with a rice and amaranth crust!! I will post all these recipes after tonight, of course provided they all turn up yummy!! It seems, so far so good. (youngsters busy cooking their mashed potatoes at the moment ) better go back to the kitchen!! Talk later ...
SwamiX Warrior A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Location: Sunny Coast,��QLD, Australia
Well, thats it. We did it!! and it was wonderful! The turkey cooked to perfection, very crispy on the outside and tender, falling apart type on the inside. It was very tasty indeed. The 4kg bird was ample for 6 adults and 2 kids, we still have half a turkey left to dispose during the week, or maybe freeze for later on?
The spinach, artichoke dish was fantastic!! We loved it, as were the green beans and the rice dish. We used the cranberry sauce as a self serve for the turkey and the pumpkin pie. The turkey juices were used to make the gravy with a bit of ghee and spelt flour. I did not use any of it. The cranberry sauce was enough for my turkey piece. I loved the pumpkin pie, but it was an acquired taste for a couple of the diners, not their kind of sweet and preferred to load on plain cream instead!!! Topped with the cramberry sauce most of us find the pumpkin pie delicious. BTW I used half a butternut and half Qld blue pumpkin for it. The pie shell was crunchy and sweet (used barley malt), but I made a mistake when grinding the Amaranth grains, forgot to lower the setting in my flour mill to adjust for the smaller grain and it was a bit on the course side. By the time I realized my mistake when I was milling it, it was already mixed with the rice flour and too late to put through the mill again!! Well, a little bit of extra fiber will not hurt anyone. It certainly benefited my digestion this morning!!
Red wine and water were on stand by of course and we all enjoyed our first ever Thanksgiving gathering and are convinced it will become a yearly event in our household.
35% Nomad or Teacher - health history dependent Sun Beh Nim Moderator
Location: Orange County, CA, USA
I got up this morning and put the turkey in the oven. I don't stuff it, but do sprinkle some Italian seasoning and garlic powder on it. I also put a quartered onion inside the cavity and two onions, cut in half around the outside. Bake it covered in a 275 - 300 F oven until juice from the leg or thigh runs clear.
Once the turkey was in the oven, I cooked a breakfast of turkey liver and scrambled eggs. No one else in my house likes liver, so they are happy to let me eat it all! During the morning, I cooked cranberry sauce. This is a combination of 12 oz. frozen cranberries, about the same amount of blueberries and 15 oz. can of crushed pineapple. I add about a cup of water to facilitate cooking. If there is any complaint about the tartness, I add a bit of sweetener for the girls.
We are also going to have brown rice and a pumpkin tart. We were able to find a tart with no avoid ingredients at Trader Joe's this week, so we will try it. My wife usually makes a pumpkin custard, pie without the crust, but since the tart wasn't too expensive, we decided to try it.
We had a wonderful dinner this year! I bought a 21 lb turkey, an absolutely enormous bird for two people, but we wanted lots of leftovers to freeze for later use and boy did we get plenty!
We stuffed the turkey with quartered lemons, quartered onions, whole smashed garlic cloves, and plenty of thyme, sage and rosemary. We also put herbs under the skin on the breast and rubbed the entire bird with a mixture of ghee and olive oil. Then we seasoned with sea salt and freshly ground smoked pepper and put the bird in the oven at 425 for one hour, then down to 325 for about five hours. The result was a tender, moist, nicely flavored turkey. The meat was just starting to fall off the bone.
There was one minor catastrophe--yours truly put a quart of stock into the roasting pan halfway through and then realized it was BEEF stock, not turkey! It was okay though, the au jus gravy just tasted really rich and deep--you couldn't tell it was beef and turkey mixed, it was actually kinda good!
We had just three side dishes--whole cranberries in sauce, roasted acorn squash stuffed with brown basmati rice, dried cranberries and chopped apples, and baked swiss chard and onions topped with a thin layer of mozzarella. Dessert was pumpkin pie, cherry cobbler and some spiced apple slices.
I'm very full right now but don't feel bloated or guilty--everything we had was healthy and very tasty!
Hope everyone else's feast turned out beautifully!
Everyone is entitled to his or her informed opinion. --H. Ellison
This year we're getting a nice big turkey (lots of leftovers to freeze) and stuffing it with quartered lemons, onions, rosemary and garlic (and putting some of the herbs under the skin too, to get the maximum flavor). I prefer to roast breast side down and drizzle the turkey with a mixture of light olive oil and ghee. (The bird won't look picture-perfect, but the breast stays more moist that way.)
I made turkey much the same way you do, but with the breast side up. I don't put herbs under the skin with the turkey, but I do that for roast chicken. We serve sweet potatoes, onions in a creamy bechamel sauce with celery and almonds, stuffing, cranberries, and green beans. Plus we have pumpkin pie. I don't go 100% compliant when entertaining, although I do make everything gluten free. Otherwise I definitely couldn't eat it. My sister said, are you sure there isn't gluten in this dinner? I considered that a compliment.
Anyway, when I weighed myself this morning I had lost weight! I ate a small breakfast yesterday, the Thanksgiving dinner around 2:30, and then just had a little more turkey, some pineapple, and some soymilk with carob and blackstrap molasses in the evening. I knew that if I didn't have some more protein, I wouldn't sleep well.
Did a big post on how I cooked my turkey which is similar to Brig's except breast up. I stuffed it with celery carrots and and a grapefruit that I had squeezed over the bird before putting it in the oven. Made the corn syrup free pecan pie that Brig. posted. I used Pamela's pecan shortbread cookies for the crust. It was easy to make and I'd do it again, maybe without any crust???? I toasted the pecans a little too long so next time I'll be more careful about that but it was delicious anyway. I made a pumpkin pie with ground pecan crust in a souffle dish and I had a store bought apple pie that the kids took home. A great day but exhausting. By the time we were finished, all I wanted to do was put my feet up. Turkey was delicious (WFs, all natural), cranberry sauce with pineapple that I pureed. I added a bit of agave and a touch of turbinado sugar. We also had stuffing for the wheat eaters and green beans, sparkling cider and other drinks and stuffed mushrooms that were supposed to be an appetizer but I forgot them. I had a few with dinner and the rest with my eggs for breakfast today. All in all, too much sugar but pretty much avoid free otherwise (there was sweetened condensed milk in the pumpkin pie). It's pouring rain today - good day to rest and recover! Jane