Slow-Cooked Spiced Turkey Legs

I didn't take pictures as I was throwing this meal together and once it was on the plate, we were ready to eat so you'll have to excuse the ravaged looking turkey leg...here's what I did:


Ingredients
Turkey Legs and Wings (from the 15lb turkey who's breast I used in this recipe)*
2T. Red Curry Paste 
2T. Ground Cinnamon
1/2T. Sea Salt
1/2T Black Pepper
2T. Coconut Oil
2 Large Yams, quartered and cut into 1" cubes
1 cup Butternut Squash Puree** 

1. Preheat oven to 350F, if using a dutch oven, or plug in your crock pot.
2. Heat oil in a dutch oven, over medium-high heat.
3. While oil is heating, smear meat (leave the skin on) with curry paste and season with 1T. cinnamon, salt, and pepper. Add the meat to the hot pan and brown on all sides (you may need to do this in batches, so that the meat doesn't steam).***
4. Once the meat is browned, add the yams and butternut squash puree and sprinkle with remaining cinnamon. Cover with a lid and transfer to preheated oven. Cook for 3 hours, until meat begins to fall off the bone. 

*You could also use chicken legs and thighs for this "recipe". 
**You could also use canned pumpkin or another winter squash puree...I just had this in my fridge. 
***For a super easy meal, skip this step and just place all of the meat in the hot oil, add veggies on top, and cover. This could also be done in a crock pot...just throw it all in and cook according to manufacturer's instructions. 


I love the warm and spicy contrast of the turkey with the creamy sweetness of the yams...this meal greeted us after our garage workout last night and was just perfect! And, today's lunch leftovers...even better; the turkey just shreds apart and the mixture becomes almost like a warm and comforting ragu.

A Totally Primal Thanksgiving

The Starters
Rosemary-Spiced Mixed Nuts*
Classic Crab Cakes
~or~
Moroccan-Style Lamb Meatballs


The Main Course
Bacon-Wrapped Turkey Breast w/Sausage Stuffing
~or~
Moist and Delicious Roasted Turkey


The Sides
Mixed Greens w/Orange, Dried Figs, and Walnuts**
Sour Cherry-Orange Cranberry Sauce
Paleo Sausage Dressing/Stuffing
Smokey Sweet Potato Souffle
Roasted Brussels Sprouts w/Bacon
Creamed Spinach
The Desserts
Pear Sorbet
Spiced Pumpkin Souffles


*I add whole sprigs of rosemary to the oil, to infuse, and then 1T. of additional whole rosemary leaves to the nuts before cooking. I also substitute pure maple syrup for the sugar and actually like the flavor and texture a lot better than the white sugar.


**Cut out orange sections from 1-2 Oranges (do this over a bowl, so that the juices are reserved for the vinaigrette) and set aside. Squeeze all of the juice from the skins and membrane of the orange into the vinaigrette bowl. Add the juice of 1 Lemon to the bowl. Add equal parts Walnut Oil to citrus juice. Add Sea Salt and Black Pepper, to taste. Whisk to combine.


Toss Vinaigrette with Mixed Greens, Orange Segments, Walnuts, and Dried Figs. Pomegranate Seeds add a nice splash of red to this salad. And, Fresh Mint would add a nice freshness.

What's on your Thanksgiving menu? 

Bacon-Wrapped Turkey Breast w/Sausage Stuffing

Turkey Breast, Vegetable Puree, Creamed Spinach, and Smokey Sweet Potato Souffle

Ingredients

(inspired by this Anne Burrell recipe)

3 cups Sausage Stuffing

Extra-virgin olive oil
Sea Salt and Black Pepper1 Turkey Breast, removed from the bone, about 4 pounds*
1 1/2lbs Caul Fat (also called "Lace Fat")
1 1/2lbs Sliced Bacon
2 carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice

1 Medium Onion, thinly sliced (I used a red onion, because it's what I had on-hand)

1/2-1lb Butternut Squash, quartered and sliced (this will be pureed, after cooking, so it doesn't need to look pretty)

1 cup Chicken Stock

1 cup dry White Wine**
2T. Thyme Leaves

Note: The farm (Rehoboth Farms) where I've been getting our meat and eggs was unable to sell me the caul fat (according to their processor, the USDA wouldn't allow it), so I had to search it. I found it at Hirsch's Meats in Plano, TX (may be helpful if you live in the area and want to experience the wonder that is caul fat). Otherwise, seek out a local butcher who receives the full animal and is able to process it as they see fit. You should be able to get it for around $1-1.50/lb.

1. Lay a large piece of caul fat out on a large, flat work surface (I laid out a piece of parchment paper, which made rolling a lot easier). Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
2. Preheat the oven to 375 degrees F.
3. Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the onion, carrots, celery, butternut squash, and thyme. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add chicken stock and white wine (if using) to the roasting pan with the thyme. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
4. Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm. Strain pan sauce through a sieve, reserve vegetables, and transfer sauce back to the pan, to reduce.
5. Put the roasting pan over 2 burners to make the gravy. Bring the sauce to a boil, whisking regularly. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed. While gravy is thickening, puree vegetables.
6. Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.

Caul/Lace Fat

The twine will help keep everything nicely bundled.

You can use any combination of veggies; this was really good. 

*I bought a whole 14-16lb turkey and asked the butcher to remove the turkey breast from the bone. I was left with:

• Wings and Legs- will be roasted next week. 
• The Carcass- used for making stock.
• The Breast- used in this recipe.

**The wine isn't necessary, but adds a nice acidity. If you omit, add an additional 1 cup of chicken stock and a squeeze of lemon or a splash (1T.) of apple cider vinegar. 

Moist and Delicious Roasted Turkey

Ingredients

1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed

1/2 cup Ghee or Clarified Butter, softened

1/8 cup Infused Truffle Oil (optional)

5T. Coarse Sea Salt

3T. Black Pepper

3T. Finely Minced Fresh Herbs (I like parsley, sage, and thyme)

3-4 Medium Yellow Onions, quartered (you can leave the skin on)

2 Garlic Bulbs, halved (so that cloves are cut in half)

1/4 cup Extra-Virgin Olive Oil

1 cup Chicken Stock

You'll also need: 

Kitchen Twine

Roasting Pan (I've also used a baking sheet)

Baster (you can also use a spoon, it's just not as convenient)

1. Position a rack in the lower third of an oven and preheat to 450F.
2. In a smal bowl, mix together ghee, truffle oil (if using), 2T. salt, 1T. pepper, and herbs. Set aside. In a medium bowl, toss together onions, garlic, olive oil, 2T. salt, and 1T. pepper. Set aside.
3. Use your hand to gently loosen the skin from the turkey breast, so that you can smear the meat with ghee mixture. Rub half of the mixture under the skin and the remaining half on the skin of the turkey. Season turkey with 1T. salt and 1T. pepper. Stuff the bird with onion and garlic mixture and tie the legs (a little bow will do), so that the mixture stays inside. 
4. Tuck the wings behind the back* and place the turkey, breast side up, on a rack in a large roasting pan. 
5. Roast the turkey for 45 minutes, then reduce the oven temperature to 325F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 155F, about 3 hours more. If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes of cooking, baste the turkey with the pan dripping every 10 minutes. 
6. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30-45 minutes before carving. Skim the fat off the pan drippings. Add 1 cup of chicken stock to the roasting pan and set over medium heat. Boil for 10 minutes, until reduced and slightly thickened (there is no flour in this gravy, so it won't be thick, but it will be flavorful and delicious!). Transfer to a bowl or gravy boat for serving. 

*If they won't tuck, don't worry about it or cover them with two small pieces of foil to avoid burning.

Pan Drippings

Reduced Gravy/Sauce

Paleo Dressing/Stuffing...Depending on Where You Cook It.

Ingredients

3T. Ghee

2T. Olive Oil

1.5lbs Mushrooms (I used baby bellas), chopped

4 Celery Stalk, chopped

1 Leek, white and light green portions chopped

1lb Ground Sausage (It's all about the sausage, so use something good!)

1T. Fresh Thyme Leaves

1/4 cup Chopped Fresh Sage

1/4 cup Chopped Fresh Parsley, plus extra for garnish

1.5-2lbs Butternut Squash, cut into 1/2" cubes

Sea Salt and Black Pepper, to taste

1 cup Chicken Stock (I use homemade)

Turkey Neck (if you've got one from your bird)

1. In a large fry pan over medium heat, heat the oil and ghee. Add the mushrooms, toss in oil to coat, and cook until browned, about 5-7 minutes. Add the sausage, leek, celery, sage, thyme, season with a little salt and pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. 
2. Remove from the heat and fold in the butternut squash and parsley. Season with salt and pepper.
3. Transfer mixture to a baking dish, add chicken stock, lay the turkey neck on top, and cover. Cook, covered at 375F for 1 hour and 1/2 hour uncovered, until squash is cooked through and liquid is mostly absorbed. 
4. Serve with turkey and enjoy!

Thanksgiving

Breakfast:

Two Scrambled Eggs w/Zucchini, Asparagus, and Basil

Smoothie w/Water, Spinach, Banana, Frozen Blueberries, Strawberries, Mango, and Pineapple

Dinner:

Mixed Greens w/Crab, Avocado, Grapefruit, Celery, and Grapefruit-Chive Vinaigrette

Small Slice of Butternut Squash Lasagna* (made with my homemade fresh pasta)

Sauteed Green Beans w/Garlic

Roasted Carrots and Parsnips w/Thyme

Roasted Brussels Sprouts

*Yes, this was a "cheat" for the day.

Everyone else ate turkey, mashed potatoes, dressing (stuffing outside of the bird), gravy, homemade cranberry sauce (except for Scott...he likes the canned stuff with lines for easy cutting...), lots of veggies, and my homemade butternut squash.

We had Scott's family in town for the week, and while I stuck to my Paleo eating, I didn't want to force it upon them...but, here are a few ideas for next year's meal or any other holiday gatherings you may find yourself cooking for this year:

Turkey Rubbed w/Truffle Oil, Sea Salt, Pepper, Sage, and Garlic

-I will usually rub 1/2-1 full stick of softened butter, mixed with sea salt, pepper, and sage, under the skin of my turkey (breast side)...this year I added a little black truffle oil; to make this a little more Paleo-friendly, try a mixture of 1/4 C. extra-virgin olive oil and 1/8 C. truffle oil, infused with garlic and sage (over low heat, cook the oils with 5+ whole, smashed cloves of garlic and about 12 sage leaves). To the cooled mixture, add generous amounts of sea salt and pepper. Rub under the skin and on the skin for a moist, flavorful, crispy-skinned turkey.

I always stuff my bird with 3-4 quartered yellow onions and 2-3 halved garlic bulbs, tossed in EVOO, lots of sea salt and pepper. I also cook at 500F for the first 45 minutes and then 325F for the remainder of the cooking time. Cook until the internal temp is 150F (the turkey will continue to cook once covered) and cover with foil, to rest, for 30 minutes and you will have a super moist, juicy bird every time!

Stuffing/Dressing*

(this is a version of my Mom and Aunt Cindy's stuffing...always a hit!)

1lb. Organic Ground Pork Sausage w/Sage (I found mine at Whole Foods, but a good, less Paleo-friendly sausage is Jimmy Dean)

1 Yellow Onion, finely chopped

3 Cloves of Garlic, minced

3 Carrots, diced

2 Celery Stalks, diced

1/4lb. Baby Portabella Mushrooms, chopped

2 Loaves of Gluten-Free Bread 2.0, small cubed

Sea Salt

Pepper

1 C. Organic, Free-Range Chicken Broth

Heat oven to 350F. Bake the bread cubes for approximately 30 minutes, or until dry and crunchy. Set aside to cool.

Over medium-high heat, brown the sausage. Add browned sausage to a large mixing bowl. Saute remaining vegetables, except mushrooms, with a little sea salt and pepper. Add to the bowl with the sausage. Add EVOO and saute mushrooms, until brown. Add to bowl with veggies and sausage. Stir in bread cubes. Add chicken broth until just moistened (may be a little less than 1 cup) and combine. Pour mixture into a 2-3 qt. baking dish. Cover, with foil or a lid, and cook at 350F for 30-45 minutes.

*I brown the turkey neck and nestle it into the dressing to impart the turkey flavor, as I don't stuff my bird.

Pureed Cauliflower w/EVOO and Sea Salt

Steam the cauliflower florets in chicken stock, until fork tender. Puree with EVOO and sea salt.

Acorn Squash Rings Glazed with Maple & Orange

This recipe is amazing! Try it!!! Substitute coconut oil/butter for the butter and make sure to use real organic maple syrup. So good!

Gravy

Try a little arrowroot powder, in place of the usual flour, for thickening.

Roasted Carrots and Parsnips w/Thyme (photo from Williams-Sonoma...not me this time!)