The turkey is the centerpiece of most conversations this time of year. There’s no denying the importance of this Thanksgiving table’s show piece. The common rule of thumb is to allow at least 1 pound per person, plus an extra half pound per person if you want leftovers. My favorite is an organic “Pasture Raised” turkey. These birds are raised with organic standards, they taste incredible and no GMO feed is allowed. Federal regulations prohibit the use of hormones in raising turkeys but it doesn’t prohibit how they are raised, if antibiotics are injected, if animal by-products are in their feed and if there were any added solutions or injections to the animal. I look on the label for it to say “Pasture Raised” or I get to know a local farmer and speak with them on how they raise their birds and what they feed them. If a label reads “free range” or “cage free” birds, that doesn’t meant it was raised the good old-fashioned way, outdoors in a fresh pasture. If you purchase one with the label saying “Pasture Raised”, you know you are getting exactly that. These kind of turkey’s have a diet consisting of plenty of nutrient-rich and antioxidant-rich green grass with the ability to forage for worms, bugs and insects. Now if the farmer supplements with omega-3 rich flaxseed meal and vitamins and minerals that is ok, as long as these items aren’t the bulk of the turkey’s diet. It’s completely up to you if you purchase a “pasture raised” turkey or one from your local market.
Stuffed Turkey
1 12-15 lb. Whole turkey breast, fresh or frozen and thawed
(Adjust amount of turkey stock for larger turkey)
The stuffing of your choice from this book
Cheesecloth (large enough for triple layer over turkey)
TURKEY STOCK INGREDIENTS
1 turkey neck
2 tablespoons extra virgin olive oil
Himalayan sea Salt and freshly ground black pepper
2 onions, quartered and finely chopped
2 carrots, chopped in thirds
3 stalks celery, chopped in thirds
1 tsp Himalayan sea salt
2 tsp freshly ground pepper
6 fresh sage leaves
2 cups of water
UNDER THE SKIN
3/4 cup Kerry Gold Butter, ghee or coconut oil or non-dairy whipped butter, softened
1 1/2 teaspoons poultry seasoning
(Mix this in a bowl and set aside)
After you have cleaned your turkey form the brine mixture
Pat the inside of your turkey dry. Season with salt and pepper.
Stuff turkey with the stuffing of your choice. All of the stuffing may not fit but what doesn’t fit just cook it as instructed with the recipe that you had chosen. I also like to use my fingers to carefully loosen the skin around the entire bird. Take the butter mixture and rub all over the inside of the skin of the turkey. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. You can also place few sage leaves in between breast flesh and breast skin for extra seasoning.
Place turkey in roasting pan, over a rack. Cover entire turkey with cheesecloth. Place the stock ingredients in the bottom of the pan. Roast for in a 350 degree oven until the internal temperature of the thigh reaches a minimum 165. Remember to remove the cheesecloth halfway through the cooking time, carefully remove the cheesecloth from the turkey and use the remaining butter/wine mixture to continue to baste the turkey. Always allow the turkey to rest 30 minutes before carving. If you find that the liquid is evaporating too much for the turkey stock you can always add more water or chicken stock to the bottom of the pan. To make turkey gravy please go follow the directions that I have listed in the “sides” section of this book.
Now, since you stuffed the bird with the stuffing of your choice. Carefully remove the stuffing and place it in a bowl and serve it along with your sides.
(You can add 1/2cup dried cranberries)
My favorite Mama’s Cornbread Dressing!
This is my mother’s cornbread dressing but I have tweaked it where it is gluten free but it is wonderfully delicious.
2 onions, peeled and diced
4 celery, diced
1/2 cup Kerry Gold Butter, ghee or coconut oil or non-dairy whipped butter
4 cups finely crumbled gluten free toasted bread
4 cups finely crumbled gluten free cornbread (precooked the day before)
1 tbsp. Himalayan sea salt or Celtic sea salt
2 tsp freshly ground black pepper
1 tbsp. dried sage
2 tsp poultry seasoning
Turkey broth as needed
4 large eggs, beaten or flax egg (1 tablespoon ground flax + 3 tablespoons warm water (or 1 egg, if your allergies allow)
Melt butter in a skillet; add the onions and celery and sauté until tender.
Combine gluten free toasted bread and gluten free cornbread in a large bowl and mix. I always make my cornbread the night before in my cast iron skillet.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Add just enough turkey giblet broth to make a very moist mixture, not soupy moist, either, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Optional: When I am feeling really southern in my roots and missing my grandmother. I will add to this recipe 2 chopped up, peeled precooked boiled eggs along with 2 shredded chicken breasts (meat only, no bones, of course). This is how my grandmother always made her dressing.
If you don’t know how to make Turkey Giblet broth here you go. In a large pot, combine the neck and giblets (throw away the liver), 6 cups water, celery, carrot, onion, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Next you want strain the stock through a wire mess into a bowl. This may seem like a lot of work but the taste is soooOooooOoOOoOooOoo good.
Audrey Childers is a published author, blogger, freelance journalist and an entrepreneur with over a decade of experience in research and editorial writing. She is also the creator and founder of the website the hypothyroidismchick.com. Where you can find great tips on everyday living with hypothyroidism. She enjoys raising her children and being a voice for optimal human health and wellness. She is the published author of : A survivors cookbook guide to kicking hypothyroidism booty, Reset your Thyroid, The Ultimate guide to healing hypothyroidism and A survivors cookbook guide to kicking hypothyroidism booty: the slow cooker way. You can find all these books on Amazon. This blog may be re-posted freely with proper attribution, author bio, and this copyright statement.
I don’t know where to start
Hang in there. This wont happen overnight.
I know, there is so much information overload that most people are confused as to where to start. You can start by taking ownership of your health. I wanted you to understand or get a idea of how everything has a part to play in your body. I am on a path to help you, lead you and inform you through this terrible illness. Being diagnosed with hypothyroidism isn’t just here take this pill and it will fix your issues. Hypothyroidism has a root cause. Once you start addressing the root of your problems then your body can start healing itself. Your body is an awesome design but there is a complex balance between everything. It’s a domino affect. If you have something in your body that is overworked it will cause a major shift in your body. Don’t worry the good news is it can be healed.
Sometimes we have to do a little pruning of the branches, in order for the tree to be healthy again. A number of things can be the reason why you have hormonal imbalances, food intolerances, thyroid issues, adrenal fatigue, weight gain, insomnia, personality changes, leaky gut, depression, an autoimmune disorder, chronic pain, no metabolism and low sex drive, bloating, anxiety, menstrual problems and infertility. It starts with becoming aware and how your health can be influenced by many different circumstances.
How would you define good health? Logically one would define good health as absence of a disease or following some sort of ground rules that avoid developing a disease. This book can help you begin to understand what a Keto Autoimmune protocol is and start guiding you in the redevelopment and healing of your body. You will begin to understand how to fix your gut, strengthen your immunity and fight inflammation with an autoimmune approach. The Keto AIP removes all the common inflammatory food triggers that stimulate a possible autoimmune reaction in the body. Along with helping to reset those adrenals, boosting that energy and doing a little ass kicking to those hormones that have decided to act like a wild college student and pull an all-nighter the day before final exams.
Your health doesn’t have to be a difficult situation but a positive realization that things need to change. This new lifestyle change has many parts to it and I hope you will embrace not only the physical but the spiritual awakening. Common food intolerances that are known to trigger inflammation are eliminated in this Keto AIP protocol are Nightshades, Eggs, Grains (gluten), Dairy, Legumes, Corn, Soy, Dairy and lectins.
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Disclaimer
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