Thanksgiving, the quest for Paleo Recipes

Let me start today by apologizing for the lack of content for the first few weeks of the challenge, something I plan on changing for the remaining weeks.

Our goal with this site is to help provide a deeper understanding of how this way of eating can and will effect you.  One of the things we have done differently with this challenge is asking you to eliminate some foods which otherwise might be deemed “acceptable”, particularly with heavy cream and butter.  While cream and butter technically fall into the dairy category we generally consider them fats.  However, like most foods, they effect different people different ways and you won’t know how your body handles dairy fats until you eliminate them from your diet for a period of time and then slowly reintroduce them.  (We will discuss how to reintroduce questionable foods in a later post, but for the challenge they are off limits.)  NOTE: You should consider keeping all dairy items out of your diet entirely if have any sort of autoimmune disorder and you should consider keeping them to a minimum if weight loss is your goal.

So as the time for gathering with friends and family around a huge Thanksgiving feast approaches I thought it may be a good idea to explore how your can prepare meal, which traditionally calls for off limit food items.  Over the next few days I will be sharing recipes for Thanksgiving dishes and inviting you to share your thoughts as you plan for the holiday!

Let’s start with the Turkey!  Everyone seems to have a family recipe or method for their turkey and I believe it is a universal goal, when preparing a turkey, to ensure the meat remains moist!  One of the ways most recipes ensure the turkey does not dry out is to rub copious amounts of butter either directly on the skin or between the skin and the meat.  OOPS, we already established no butter!  Fortunately, there are some other ways to avoid having turkey jerky as your main course.  The first method is probably the most traditional, baste the turkey every few minutes while it is roasting with the juices.  This tried and true method should definitely keep your turkey from drying out while at the same time keeping you in the oven every 10-15 min.

A little less traditional method is to roast the turkey upside down.  The idea is the turkey’s own juices drop through the breast keeping it moist throughout the roasting process.  One of the biggest downsides with this is the “popper” which comes in most turkeys become useless so you have to use a thermometer to know when the turkey is done.

Third, your can roast your turkey in an oven bag.  This process traps the moisture in the bag and creates a self basting process. The only down side is I like a crispy skin and bag tends to prevent that from occurring.  Personally, I have prepared a turkey all three ways with great success.

I am certain this is not the only way to make a moist turkey for the Thanksgiving meal.  What are your methods or recipes for roasting a turkey?

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~ by Phil on November 14, 2010.

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