We started with appetizers, so now let’s move on to the Main Course!
Starting with the main event The TURKEY!
Ingredients
- 1 (14 to 16 pound) frozen young turkey
For the brine:
- 1 cup kosher salt
- 2 cloves of garlic
- 1/4 cup of honey
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Olive oil
- Balsamic Vinaigrette
Directions
Click here to see how it’s done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, honey, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
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 water in a microwave safe dish and microwave on high 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 olive oil and balsamic.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Raw Cranberry Sauce
- 1 orange, peeled, sliced, seeds removed
- 1 lemon, peeled, sliced, seeds removed
- 2 dates, pitted and chopped
- 2 cups fresh cranberries
- Blend orange, lemon and dates in a food processor or blender
- Add cranberries and process until coarsely chopped
- Serve
Broccoli Casserole
Ingredients
- 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
- 1 cup olive oil mayonnaise
- 1 cup grated raw cheddar (found at Trader Joes)
- 1 (10 3/4-ounce) can gluten free condensed cream of mushroom soup
- 2 eggs, lightly beaten
- 1/2 cup of almond flour
- 2 tablespoons grassfed butter, melted
- 2 cloves of garlic
Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with olive oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the almond flour and pour the melted butter evenly over the mix. Bake for 35 minutes or until set and browned.
Sweet Potato Soufflé
Ingredients:
- 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
- 1 cup palm sugar
- 3 eggs, beaten
- 1/2 cup unsweetened almond or coconut milk
- 8 tablespoons unsalted butter, about 1 stick, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Topping:
- 1/4 cup of honey
- 1/2 cup of palm sugar
- 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
- 1/2 cup coconut flour
- 1 cup chopped pecans
Directions
Soufflé: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Brussel Sprouts:
Ingredients
- 3 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup low sodium chicken broth
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
*For Vegetarians don’t add the bacon and it is still just as delicious!
Here are definitely some recipes to get you on your way!
Stay Tuned for Tomorrow when I give recipes on desserts and cocktails!
Enjoy!
Fit Chic