In the past, I’ve only prepared turkey during the usually suspected holidays. Though, I love turkey.
This year, I was fortunate enough to have the opportunity at receiving three turkeys from work. So, it lent itself to some “kitchen science” and experimenting with different techniques!
I did the whole baking and roasting thing for Thanksgiving and it came out, well, “meh.” It still seemed like a bit of a “tough bird,” not the succulent, juicy poultry I’ve enjoyed in the past with commercial varieties.
We’ve had these turkeys for holidays for years. I love that they are organic, free-range and fed a soy-free ration in addition to pasture, but I just knew I could improve on the way we’ve cooked them in the past. I was determined to find a better way, because I felt so good that my family could reap the health benefits from such nutrient dense food.
As of today, my dad’s smoked turkey comes in a close second. (Sorry, Dad.)
Here’s what I did:
I thawed the 11 lb turkey from the deepfreeze in my refrigerator for 4 days. Yesterday, after removing dinner from a 400 F oven, I switched it to 250 F. Then I placed the thawed bird into a large baking dish. I poured a little virgin coconut oil into the cavity and over the top. I then seasoned it with thyme, lemon and pepper, along with some freshly ground Himalayan salt. No measurements, all to your taste. I then covered it with foil (my lid wouldn’t fit, but if yours does, that would work well!) and slow-roasted it in the 250 F oven for about 5 hours. After the first couple of hours, I flipped it over in the pan, added a little more coconut oil over the top of the other side and seasoned it as well. Then 2 hours later, flipped it again. After that last hour, it was ready. So, I turned off the oven and let it in there until mid-morning when I had time to de-bone. What I found inside, was a very tender, very juicy result. I needed nothing but my hands to remove the meat from the bones!
This is going to be very economical, too. I saved the neck bones and organ meats for making a simple soup base later on – into the freezer they go! I’ll have enough meat for several meals. I haven’t quite planned them all out, but for sure a turkey noodle soup, tacos, nachos, turkey and noodles and perhaps even a turkey salad/spread. I can chop some up to add to my lettuce and spinach salads, too!
I was so excited, I called my mom (of course, when Dad wasn’t home) to tell her THE NEW WAY. Weird, but she already had one thawing! So, I’ll be interested to hear how hers turns out.
Healthy. Economical. A traditional, real food idea. And it was simple, too!
Please feel free to share your turkey disasters, kitchen science and comments with me below!
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1 comment:
Looks good!! Thank you for stopping by and joining the carnival.
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