With the holidays quickly approaching, I’d like to share a few gluten & casein (dairy) free recipes. First – the turkey. To get a delicious turkey outcome, you first need a delicious turkey income – ie. a truly free range turkey, preferably bought directly from the farm. This way the turkey has been able to eat its normal diet from the ground and you in turn will get these rich nutrients when you eat your turkey. Ensure the turkey has not been pre-seasoned as many seasonings have gluten, msg or other potentially damaging ingredients.
Try to select organic whenever possible to reduce your body’s toxic load. The more toxins circulating the body, the less your body is able to perform its other functions.
1 15lb turkey (should feed ~12 people)
1 organic lime
mineralized rock salt and ground pepper corns
1/2 yellow onion, peeled and quartered
1/2 an orange, peeled and quartered
1/4 cup celery, diced
1 carrot, diced
1 tbsp Parsley
Sprigs of fresh rosemary, thyme
- The turkey will need 4 hours to cook, so prepare your day accordingly. Preheat the oven to 200 °C (400°F).
- Place your turkey breast-side down in a large roasting pan. Ensure it is at room temperature before beginning to work with it. Remove the neck, liver, heart and gizzard and set aside the last two for stock. The neck can be set aside for soup stock. If you do not wish to make your own stocks, simply discard.
- Wash the turkey then pat dry with paper towels. Coat the inside with lime juice and then with a small handful of salt.
- The stuffing will be made separately so the bird is cooked more thoroughly. Place the onion, orange slices, celery and herbs in the cavity for flavour.
- Close the turkey (see video if you need help).
- Coat the outside of the turkey with coconut oil and sprinkle with salt and pepper. Top with a few sprigs of fresh thyme and rosemary.
- Place the turkey in the oven and cook for about 15 minutes per pound. Our 15 lb turkey will need about 3 hours and 45 minutes. For the best results, cook for 30 minutes at 200, then 2 hrs at 175, then the remaining 1.25 hours at 100. The turkey is ready when the juices are clear, not pink, after inserting a knife into a deep part of the turkey’s meat or if the wing easily comes away from the bird with a tug.
- Remove from the oven and let it rest for 15-20 minutes. Flip the turkey breast side up to carve.
Now you are ready to make a gravy!