To take a little of the emotional pressure off my mind going into my first ancestral Thanksgiving, I bought a "minimally processed" turkey. I can't afford a free-range bird, but I found one that had never been frozen and had not been injected with any "enhancing" solution.
Notes: - I roasted it without any stuffing; I just rammed a few stalks of celery into the cavity - I smeared the skin with coconut oil and it produced the brownest, crispiest skin I can every remember. - I reserved the giblets and saved the broth from the roasting pan; more on that later.
My grandson and I tore into the bird fresh from the oven and neither of us wanted or needed anything but a little salt. The bird was our whole meal.
That was yesterday; today I simmered the giblets and neck in the broth from the roaster (I always start roasting with some water in the bottom layer of the dish). Tomorrow I'll be putting the carcass, the giblets and broth plus the meat from 1/2 the breast into the slow cooker to start a stew with chicken gizzards, carrots, celery and onion. I might throw a little rutabaga.
I find myself much less worried about the holiday now, because it's now about great primal eating.
How about you? Have you cooked a primal turkey lately? For Thanksgiving, what do you fix with it?
asked byNance (37227)
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on November 15, 2011
at 12:59 AM
Last bird I cooked was in freezing weather in my smoker. Low and slow with apple and hickory wood. Took about 18 hours. Let me just say when you put that much time and effort into a bird you really don't give a spit about what the sides are. And yes it was awesome.
on November 15, 2011
at 01:52 AM
I don't do the Thanksgiving meal because we always go to my parents' house. However, I do always get a turkey or two and roast them up. I never stuff them; just rub the skin with butter or ghee and roast (although I'll definitely try the coconut oil next time!). We have some of it for dinner the day I roast it and then I remove the rest of the meat from the bones and freeze it in meal size portions for later. After that I put the carcass into a huge stockpot, add water, and make turkey broth.
If I have giblets I cook them up while the turkey is roasting and put them in the fridge. I like to chop them up and eat them in my scrambled eggs. Sadly, the farmers we get our poultry from right now don't put the giblets in the birds (at least not the chickens we get from them) so I don't think I'll get any this year.