Turkey is coming soon.....
Hi Sweatsters! Early post this week. Nice little surprise, I know. Had a fun time out in Kelowna last weekend with some friends. I think some people learned about being paleo, and also experienced a little bit of 'she is a lil crazy'.... It was nice tho,
Mark cooked a turkey one night (Stuffed with onions, apples, herbs, bacon!). We made it out to Glenmore Crossfit for a workouts, rode bikes through the tressles, and crashed a wedding. Thanksgiving is coming quick! So I am going to post some yummy paleo friendly recipes.... please let me know what you think! Also if you have any paleo family time favorite please send them my way.
"Pre Turkey Worky"
One round for time:
50 Jumping Jacks
50 Kneeling Push-ups
50 Squat jumps
Recipe of the Week:
- Turkey. For a Heritage turkey, allow 2 pounds of uncooked turkey for every person. This will yield enough cooked meat for Thanksgiving dinner and leftovers the next day.
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon fennel seeds, crushed with a knife until powdery
- 2 tablespoons finely chopped parsley, plus extra sprigs to stuff in turkey cavity
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken broth
Remove turkey from refrigeration 1/2 hour before cooking. Preheat oven to 350 and set the oven rack in a low position. Remove the innards (neck and giblets) from the cavity of the turkey and set aside.
The neck can be roasted next to the turkey or simmered in soup. The giblets (heart, liver, gizzard) can be sautéed in a little butter or oil and eaten as a separate meal or snack. Rinse the turkey inside and out with cool water and pat dry. Combine melted butter with fennel seeds, parsley, salt and pepper. You can also add minced garlic if you like. Drizzle the melted butter over the entire turkey. You can also loosen the skin, pull it up and rub some of the butter directly onto the meat.
Add broth to roasting pan and set bird in the pan, preferably elevated on a rack, breast side up. Insert a meat thermometer straight down through the thickest part of the breast – if you have an instant read thermometer, do not leave it in the bird; insert it later to check the temperature. After an hour, check the bird.
If the skin is getting too dark on top you can cover it with aluminum foil for the remainder of the cooking time. Roast until the meat registers at 160 –165 degrees, basting occasionally with pan drippings.
As a general rule of thumb, a 12 pound turkey typically takes around 2 1/2 hours to cook. A 15-25 pound bird can take 2-3 hours and a 25-30 pound bird can take 3 – 3 1/2 hours.
Once the thermometer hits 160, remove the bird from the oven and let rest with a loose covering of foil for 20-30 minutes before carving.
Mashed parsnips are the perfect substitution for potatoes. The flavor of parsnips is earthy and slightly sweet. You can enhance the sweetness by adding cinnamon and nutmeg, or opt for just salt and butter for a more savory side.
- 4 pounds parsnips, peeled and cut into small chunks
- 2 cups chicken broth
- 1/2 cup cream, optional
- butter and salt to taste
- optional: 1/4 teaspooon nutmeg and cinnamon
In a deep saucepan, combine parsnips with chicken broth and 1 1/2 cup water. With a lid, simmer until very tender (about 20 minutes).
Drain off broth. Mash parsnips with a fork or potato masher. Add enough broth back to the parsnips, and cream if you’re using it, until desired consistency is reached. Add salt and butter taste.