Meal Menu Idea:
Roast Turkey with Aromatics
Savory Sweet Potatoes with Bacon
Garlic Green Beans
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| Photo credit: healthyhutkauai.com |
ROAST TURKEY WITH AROMATICS
Paleo & Whole 30 Compliant
1 (12-14 pound) frozen young turkey, raised with no antibiotics or added hormones
Brine:
1 gallon water
1 cup coarse sea salt
1/2 cup coconut sugar
3 cups apple cider
4 cloves garlic, minced
peel of 2 oranges
3 bay leaves
Aromatics:
1 red apple, sliced
1 stick cinnamon
1/2 onion, sliced
4 sprigs rosemary
6 leaves sage
Light Olive oil
1 cup organic chicken stock for basting
3-4 days before roasting:
* Begin thawing the turkey in the refrigerator (kept at 38 degrees F.)
* Make the Brine: Combine all ingredients in a large stock pot. Stir until salt dissolves. Bring to a boil then turn off heat. Cool to room temperature and refrigerate.
The night before ‘roasting day’:
* Pour the cold brine into a large brining bag or very large stock pot.
* Place uncooked turkey (giblets removed) in brine solution, ‘breast side down’.
* Add enough water to submerge the turkey then refrigerate for 12-14 hours or one hour per pound of turkey.
* If using a brining bag, turn the turkey to ‘breast side up’ after 6 hours.
Roasting day:
* Preheat the oven to 500 degrees F.
* Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
* Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
* Combine the apple, onion, cinnamon stick, and 1 cup of boiling water; allow the mixture to steep for 5 minutes.
* Add steeped aromatics to the turkey's cavity along with the rosemary and sage.
* Tuck the wings underneath the bird and coat the skin liberally with light olive oil and tie the legs together.
* Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes.
* Reduce the oven temperature to 350°F and continue roasting.
* During the last hour of roasting time, baste the turkey with chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 165 degrees F.
* Allow the turkey rest, loosely covered with foil ‘tent’ for 20 minutes.
* Remove aromatics and discard. Carve the turkey, serve and enjoy!
** Store leftover meat in a covered glass container in the refrigerator up to 3 days.
By w.lynne
Recipe adapted from Alton Brown & Food Network Magazine
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