AIP Roast Turkey and Gravy
AIP Roast Turkey and Gravy
Ordering our AIP Thanksgiving Simplified bundle this year but wondering what to do about the turkey? It’s is one of those dishes that a lot of people think is difficult to prepare. Throw in the issue of following the Autoimmune Protocol (AIP) and it can get even more stressful to find the right recipe. Alas, there is no reason to be intimidated by cooking your holiday turkey; it really is quite easy.
Our Executive Chef is offering her personal AIP Roast Turkey recipe to help your Thanksgiving meal become a success. Make sure that you source a high quality, organic free-range turkey and fresh organic herbs when you are gathering ingredients for your AIP Roast Turkey. Be sure to save the carcass and make your own turkey broth. You can make delicious soups and sauces with it and freeze it!
AIP ROAST TURKEY
TURKEY
- 1 whole turkey (12-14 lbs)
- ¼ cup olive oil
- ½ cup fresh sage
- ½ cup fresh rosemary
- ¼ cup fresh thyme
- 3 t. sea salt
GRAVY
- Pan drippings
- 2 cups turkey or chicken stock
- 1/8 - 1/4 cup arrowroot
STOCK
- Turkey carcass
- 2 onions
- 2 carrots
- 2 celery stalks
- 4 parsley stems
- 3 bay leaves
- water to cover
- sea salt
FOR TURKEY
- Chop all herbs and combine.
- Place turkey in deep roasting pan, rub all over with olive oil, season with salt and rub with herb mixture until evenly coated.
- Pour a few inches of water into the bottom of the roasting pan and cover with foil.
- Cook at 325 until 165 internal temperature on a meat thermometer. (approximately 3 ½ hours for a 12-14 pound turkey).
- Cooking it this way will keep it very moist.
- If you want the turkey to be golden brown on the outside, remove the foil for the last half hour and baste frequently.
- Remove turkey when finished cooking to a platter and cover with foil to rest.
- Reserve all pan drippings for gravy.
FOR GRAVY
- In large skillet pour in all pan drippings from turkey roasting pan, add turkey or chicken stock. bring to full simmer
- Add arrowroot diluted in water gradually, whisking frequently as needed to create a gravy consistency. the gravy should coat the back of a spoon.
- Season with salt if needed.
- After thanksgiving dinner, save the turkey carcass and make stock.
FOR STOCK
- Take turkey carcasses and place into large stockpot with carrots, celery, onions, parsley stems and bay leaves.
- Cover with water and a little salt
- Simmer for 3 hours on low heat to make turkey stock.
- You can use the stock to make gravy or soup.
NOTES
Your turkey stock can be frozen to be used later!
