M and I celebrated our first paleo Thanksgiving. We had our friends C and C over for a very nice afternoon and evening of good food and conversation. since this was our first paleo Thanksgiving we decided to go all out on the turkey and bought a fresh heritage turkey from Keller’s farms.
I have to say this was the best tasting bird I have ever had in my life. All we did to it was dry rub it with salt the night before and then put a lot of the herb butter under the skin before roasting it. Check out Nom Nom’s paleo Thanksgiving Turkey post for the recipe. It is simple and simply amazing. We will never be able to eat a store-bought turkey again. Keller’s and Nom Nom have ruined us, ruined us for the better that is.
We had all the traditional fixin’s minus the stuffing, and all were paleo. Mashed sweet potatoes, wilted bitter greens, mushroom gravy, cherry cranberry sauce, balsamic glazed carrots, and a pumpkin dessert. I ate a big hunk of turkey and did not get the traditional turkey coma. I am thinking the turkey was wrongly accused and the Thanksgiving food coma has more to do with eating three types of stuffing. We have a ton of left over turkey, so we through some in the freezer for later and the rest made its way into a turkey soup. We even made our own bone broth for the stock. It is amazing.
Turkey Bone Broth (makes 2-3 quarts)
What you need:
Turkey bones ( we used the raw back bone removed before cooking our turkey, plus the neck bone and giblet pack that came with the bird)
2 medium or large Carrots, chopped
3 ribs of celery, chopped
1/2 yellow of white onion, chopped
fresh ground pepper
2-3 twigs of fresh rosemary
yellow curry powder ( you can use turmeric if you don’t have curry)
2 TBSP apple cider vinegar
How to do it:
Add the bones and the vegetables to the pot.
Liberally sprinkle salt, pepper and curry over the bones.
Add the remaining ingredients.
Fill the crock pot completely with water.
Put on low and allow to cook for 24-48 hours.
After the broth has cooked the desired amount of time strain the broth into a large bowl.
Allow to cool, then place the broth in the refrigerator.
Skim the excess fat off the top.
Keep in the refrigerator for up to 1 week, or divide into 1 quart potions and freeze for a later date.
Keller’s does a fresh ham that is not cured or smoked. I am thinking I already know what we are having for Xmas dinner!