Turkey

• 12 lb turkey
• Day before brine your turkey in:
• 2 cup water
• 2 cups kosher salt,
• 2 cups good whisky (optional)
• ¾ cup organic raw honey

Instructions

Mix all the ingredients together. Make sure your turkey it defrosted and that you remove the giblets and rinse your bird. Put the turkey in a large pot and pour your brine over your turkey. Put a lid on it and keep refrigerated for at least 24 hours. Making sure to take your bird out of the refrigerator at least an hour before the cooking process so it is at room temperature when you cook it the next day.

Prep your turkey:

4 tbls grass fed butter at room temp

3 sprigs of fresh rosemary and Thyme (I personally used dried thyme because I couldn’t find fresh thyme)

Juice from 1 orange

Mix all the ingredients together.

Preheat oven to 400.  Wash and dry the turkey with paper towels.  Place the turkey in your roaster breast side up.  Pull back the skin from the breast and in between the skin and the meat, place the butter, rosemary, thyme and orange juice mixture. Save some of the butter mixture to rub on the top of the bird too. Sprinkle the entire bird with sea salt and pepper.  Cover and roast for 20 minutes.  Lower the heat to 350 and cook for an additional 20 minutes per pound, uncovering the bird for the last 30 minutes to brown the turkey.  Remove and let rest for 20 minutes before carving.  Make sure you use a meat thermometer to ensure that your turkey is done

Paleo Stuffing

Ingredients

·        10 Slices of Turkey Bacon (6oz), diced

·        1- 1 1/2 chicken sausage (found in Greenwise section at Publix)

·        2 large onions, chopped

·        8 oz medium mushrooms, sliced (about 2 cups)

·        3 stalks of celery, chopped

·        1 tsp dried sage leaved, crumbled

·        1 tsp dried thyme leaves

·        1/2 tsp salt

·        1/4 tsp pepper

·        1 pound tart apples, cored and cut into 1/2 " pieces

·        1 cup chopped fresh parsley

 

Instructions

 

1.     Cook bacon until it begins to brown.

2.     Take casing off sausage and crumble meat in same pan and cook till done. Add onion, mushrooms, and celery, cooking until onion and mushrooms are wilted.

3.     Stir in sage, thyme, salt, pepper, then apples. Remove from heat, and add parsley.

4.     Eat and enjoy or you can also stuff into turkey and cook with bird

Cranberry Sauce

Ingredients

·        1 lb Cranberries (about 4 cups)

·        1 cup of fresh squeezed orange juice

·        ½ tbls cinnamon

·        1 tsp fresh ginger

·        2 tbls organic raw honey (if you like your sauce tangy and a little sour leave out, it is just as delicious!)

Instructions

1.     In a large soup pot add the cranberries, orange juice, cinnamon, and ginger and bring to a slow boil. 

2.     Once all the cranberries have popped add in honey and simmer, stirring often until the sauce becomes thick, about 10-15 minutes.

                        Pour your sauce into serving bowl, cover and refrigerate. (you can either            serve warm or cold)

Cranberry Sauce with Pecans – Dr Axe

Ingredients

• 2 cups Cranberries
• half cup Organic Apple Juice
• half cup Organic Raw Honey
• 1 tsp. fresh grated Orange Rind
• half cup Pecans (or walnuts)

Instructions

1.     Combine cranberries, apple juice and honey in a sauce pan and simmer for 5 minutes or until most berries pop

2. Remove from heat, stir in grated pecans and orange rind
3. Cool to room temperature, then chill in the refrigerator

          Serve Chilled

Cranberry Sauce With Orange

Ingredients

• 1 lb fresh raw cranberries;
• 1 cup freshly squeezed orange juice;

Instructions

1.     Place the cranberries and orange juice in a pot and slowly bring to a boil, making sure to stir from time to time.

2. As the cranberries cook, they will eventually pop. When all the cranberries have popped, the sauce is ready.

          Cool in the refrigerator and serve with your thanksgiving turkey

Cranberry Salad

Ingredients

·        1 12 oz bag whole cranberries

·        4 peeled oranges cut into chunks

·        3 small apples – cored (skin left on if they are organic)

·        3/4 cup pecan pieces

·        1/4 of a large pomegranate

·        1/2 tsp ground cinnamon

·        1/4 tsp ground cloves

·        1 T honey (optional)

Instructions

1        In a large bowl food processor add the cranberries, apples, oranges and pecans. 

2        Pulse until you get a consistency you like. 

3        Transfer into a large bowl and add pomegranate, cinnamon, cloves and honey if you are using it. 

                        Toss to combine.  Adjust to desired sweetness with honey.

Cornbread Muffins

 Ingredients:

·        2/3 cup coconut flour

·        1/2 cup butter (1 stick) (If you cant eat butter, mix coconut butter and olive oil)

·        8 eggs

·        1/2 tsp salt

·        1/2 tsp baking powder

    Instructions:

1.     Preheat the oven to 400 degrees.

2.     Whisk together the coconut flour, salt, and baking powder.

3.     In another bowl, beat the eggs. Whisk in the melted butter.

4.     Add the coconut flour mixture to the egg/butter mixture and stir to combine.

5.     Divide the batter amongst 12 greased muffin tins.

6.     Bake for 25 minutes or until golden browned. Take out of oven and let cool.

                              Use in stuffing or eat just by themselves