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A | B | O | AB
A non | B non | O non | AB non

Blood Type Diet Recipe



ROAST TURKEY



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Contributed by: from Jim Garland blogAdded: Mar 07, 2008 at 01:08 PM




Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (2 beneficials)

Category:
  • Entree


Ingredients:
  • 1 14lb turkey, thawed. (Orgainic Valley for me...)
  • 20 fresh, whole sage leaves (all I could find were dried... Oh well).
  • 1 red apple, quartered. [O nonnies omit]
  • 1 onion, quartered (i'm using a big purple one)
  • 1/4 cup butter, softened (I'll be using Purity Farms Ghee, YUM!)
  • 1/4 Cup olive oil (cold pressed, unrefined, and organic, Spectrum is a good brand to look for...)
  • 1 Cup turkey, chicken, or vegetable broth.

    Supplies
  • a large and heavy roasting pan
  • 1 cheesecloth, large enough to cover the bird.

How to make it:
  1. Preheat oven to 450 degrees Farenheit.
  2. Rinse and pat dry bird, remove liver, giblets, and neck.
  3. Decoratively insert 10 sage leaves under the skin.
  4. Season the cavities. I'll be using Herbamare. You can use whatever suits your fancy.
  5. Stuff the bird with the apple, onion, and remaining sage leaves.
  6. Skewer shut cavities, rub the bird with soft butter (Ghee) and thank and bless it for sacrificing itself for you.
  7. Mix the olive oil and broth in a small sauce pan. Soak the cheesecloth in the mixture, squeezing out the extra, and blanket the bird like a beautiful, and tasty mummy, ha ha. Save the extra liquid for basting.
  8. Put bird on the lowest rack, in a large and heavy roasting pan. Immediately reduce heat to 325.
  9. Bake for about 3 hours (17 minutes per pound for larger or smaller bird), basting with oil/broth mixture every 20-30 minutes.
  10. During last hour of cooking, cover the roasting pan with foil to prevent over browning.
  11. Bird is done when the breast meat hits 171 degrees, thighs should be at 180.
  12. Save pan juice to drizzle over slices before serving. Enjoy!





Blood Type Diet Analysis:


Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/S... 1 ,2 B B N N N B B B
Olive Oil 1 ,2 B B B B B B B B
Sage 2 N N N N N N N N
Turkey 2 N B B B N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Apple/Apple ... 1 ,2 ,3 N N N N N N N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter 2 A A A A N N N N
Ghee (Clarif... 2 N N N B N B N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be high in pesticides.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    There are several cookbooks based on the Blood Type Diet that are available in print:



    Cook Right
    For Your Type


    Personalized
    Cookbook Type A


    Personalized
    Cookbook Type AB


    Personalized
    Cookbook Type B


    Personalized
    Cookbook Type O


    Revision History:
    • Revised May 16, 2008 at 10:57 PM By: Rodney

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