Tag Archives: turkey

Happy Thanksgiving!

Gratitude is the key to happiness.
So take time today to reflect on all the Blessings in your lives and be content.

Ferndale turkeys

Many Thanks to Ferndale Farms for our turkey!

Turkey 1

This is one time it really pays to save all those bacon drippings!
Brush the bird with melted bacon fat for moist meat and crispy skin!

We are waiting for this lovely 14lb local pastured bird to roast, playing with Legos and preparing our son’s Family History display for his Window Week at school.

Turkey 4

Almost done!
Well, with the main cooking part anyway. Still has to rest/brown/rest again per America’s Test Kitchen.

My mouth is watering – this turkey smells soo good!  Ferndale Farms turkeys are the tastiest – a very special holiday treat.  This yummy bird will be accompanied by some fresh salad, garnet yams, acorn squash, bacon green beans w/mushrooms & onions, Paleo dough rolls and followed by pumpkin pie custard.  Mmm…


The Aftermath:

Aftermath 2

Debone the carcass after it has cooled, wearing disposable gloves.  All set for soup!
*Note to Self: next time search harder for the giblet bag whilst prepping the bird…

The Paleo pets got in on the action too, feasting on crispy skin and deboned turkey meat.

*whisker-lickin’ good!*

So full.  Dessert has to come later…

pumpkin custard 1

Pumpkin custard – the pie without the crust. Who actually eats the crust anyway?!

A wonderful feast with a wonderful family.  We are so Blessed.

Spend this day with your Tribe – NOT shopping!  We never seem to get enough time with loved ones as it is.  Let’s not destroy this beautiful tradition by making so many people leave their family celebrations to work or spend money.  

When our time comes, what will we remember?  Surely not the working or shopping.
It will be these days where we come together and honor tradition(s) and each other. 

no shopping Thxgvg

Time to Heal (bone broth recipe)

So many people are sick today for so many reasons.  Where does one begin?  At the source – the gut.  As followup to an earlier post containing a video interview with Dr. Natascha Campbell-McBride (a MUST-see!), let’s talk about healing protocol – whether it’s a chronic illness or the most recent round of stomach flu.

Healing one’s gut involves a 2-prong approach:  First, remove the irritants contributing to “leaky gut” syndrome.  Eliminate sugars, grains, legumes and dairy from the diet to halt the progression.  Second, consume nutrient-dense healing foods to provide the building blocks for the body to heal. Two of the most nutrient-dense foods on the planet are organ meats and bone broth.

I learned to make this life-giving liquid gold from a chef at my local food co-op (many thanks, Greg!)  and have had great success with the process he taught me.  Both beef and chicken stocks are rich, tasty and turn to solid gelatin in the fridge – a sign of plentiful collagens and other amino acids.

Bone broth also contains large amounts of bio-available minerals and compounds that build the immune system.  Have you ever heard traditional chicken soup referred to as “Jewish penicillin”?  There’s a reason for that.

The process begins at the butcher’s counter: bone selection.  My local co-op has bags of mixed beef bones and chicken carcasses minus the legs, wings and breasts especially suited for soup.  For beef stock, select a mix of leg/knuckle and neck bones if available – choose a few with a small amount of meat on them for better flavor.  Neck bones provide nerve tissue, an added benefit.

bone broth post 1 - selection

Next, prepare the pan for roasting. Line a rimmed baking sheet with parchment paper and arrange your mirepoix (carrots, celery and onions in a ratio of 1:1:2).

bone broth post 2 - mirepoix

Place the cooling rack in the sheet pan and arrange your bones atop, placing the larger ones on the outer edges to encourage even roasting.  Salt generously with Pink Himalayan Salt (mined from ancient sea beds and contains 82 trace minerals found in our blood).

bone broth post 1a - selection

Roast the bones about 30-45 minutes at 400F turning once.

bone broth post 3 - roasting

Place roasted bones, veggies and accumulated juices in stockpot.

bone broth post - 4 vinegar

Fill the stockpot with cold (filtered) water and add more salt and 1/4 cup vinegar to draw out more minerals from the bones.  I like to use coconut vinegar as it is neutral-flavored, but some like apple cider vinegar or wine.  **Cooking is chemistry: by adding an acid (vinegar or wine) the positively charged hydrogen ions will bind with the negatively charged mineral ions and suspend them in the broth – ready for your body to use.**

Simmer in stockpot overnight with the lid on.  As fresh herb flavor can easily be cooked out, I add them near the end.  Turn off the stove and add fresh thyme, parsley and a dried bay leaf to steep.  Let the broth cool to warm before removing/straining bones, veggies and herbs.  Chill for several hours until solidified.  Defat by removing the top layer of hardened fat from the gelatinous broth.

bone broth post 5 - defatting

I like my broth concentrated for more compact storage, so I boil it down before pouring it into freezer-safe containers, chilling, then freezing for longer-term storage.

bone broth post 6a - storage

I have made turkey and chicken stock from leftovers (carcasses), and that also works well.  Since they are pre-roasted, I just add fresh veggies to the bones in the pot and follow the same process from there.

I like to use bone broths in soups/stews and stir fry, as well as drink it straight for breakfast.  Use it any way you can – any time you can.

So, there you have it: a nearly fool-proof method for great tasting, super-nutritious bone broth! (a.k.a. meat stock)  To your health!