Turkey Pick up begins today at the co-op! Be sure to use your $5 off member coupon when purchasing your bird or your vegan/veggie alternative. We have Field Roasts, Tofurkeys and plenty of hearty local roots and veggies for a DIY vegan thanksgiving loaf.
As part of our Nutrient Dense Thanksgiving recipe and info series, let’s talk about the ways that you can optimize vast amount of nutrients coming to you with your holiday bird. Most importantly, remember to save the carcass and all of the bones for your homemade medicinal bone broth. Broth can be used for leftover turkey soup, additional batches of mashed potatoes, gravy and more! The post to follow this one will be a simple DIY turkey bone broth recipe and the post to follow bone broth will have my favorite low inflammation turkey giblet gravy recipe using your homemade broth. Giblet gravy is packed full of micronutrients that are naturally found in organ meats – some of nature’s most potent superfoods…as the bio-availability of vitamins and minerals in whole foods is always superior to synthetic vitamins.
This may sound weird but I ask all of my family members to contribute their bones to my ‘bone bag’ that I then place in the freezer for 48 hours to help eliminate any germs (the 30 minute apple cider vinegar soak at the beginning of the broth making process helps de-germ too:). As mentioned above, my next post will walk you through step by step how to make your own gut healing bone broth from scratch, super easy and quick. It will also outline some of the amazing healing benefits of 24-72 hour bone broths. But for now, here are some tips for a deliciously prepared Turkey:
*General rule of thumb is to plan on about 1.5 of turkey per person
*Remove the giblets from turkey cavities after thawing. Cook separately.
*Set oven temperature no lower than 325° F.
*Place turkey or turkey breast on lower rack in a shallow roasting pan.
*For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165° F.
*If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/ghee, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165° F.
*Whole turkeys should be cooked to 165° F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
*Turkey breasts should be cooked to 165° F. Insert a food thermometer in the thickest part of the breast to check for doneness.
*Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165° F has been reached. 325° F oven temperature
4–8 lbs 1.5–2.75 hours
8–12 lbs 2.75–3 hours
12–14 lbs 3–3.75 hours
14 –18 lbs 3.75–4.25 hours
18–20 lbs 4.25–4.5 hours
20–24 lbs 4.25–5 hours
6–8 lbs 2.5–3 hours
8–12 lbs 3–3.5 hours
12–14 lbs 3.5–4 hours
14–18 lbs 4–4.25 hours
18– 20 lbs 4.25–4.75 hours
20–24 lbs 4.75–5.25 hours