Roasted Pastured Turkey
1 pastured turkey; whole, 12 to 15 pounds
3 apples, small
3 onions, small
3 stalks celery, plus leaves
3 sprigs rosemary
Celtic sea salt
pepper, freshly ground
Rinse and drain the turkey. If you are starting with a frozen turkey, be certain it is completely thawed. Preheat the oven to 350 degrees. Quarter and core the apples. Peel and quarter the onions. Slice the celery into 2-inch to 3-inch lengths. Add about 6 Tablespoons of olive oil to the cavity of the bird. Stuff the bird with the apples, celery, onions and rosemary. Rub the outside of the bird with olive oil. Sprinkle the bird with salt and freshly ground pepper, then rub into the skin.
Place the turkey in a roaster, leaving room on the sides. Bake approximately 4½ hours or until meat thermometer reads 180 degrees when pushed into the thigh. Remove the turkey from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.
Recipe courtesy of Keith Tindall of White Egret Farm
Cinnamon Sweet Potatoes
5 pounds sweet potatoes (yams)
¼ cup coconut oil
¼ Tablespoon Herbamare
1/16 teaspoon cinnamon spice concentrate
1/16 teaspoon ginger spice concentrate
Peel and chop sweet potatoes into approximately 1-inch triangle shapes. Melt coconut oil. In a large bowl, mix sweet potatoes with coconut oil and add Herbamare to taste. Divide the mixture evenly to 3 large sheet pans. With 350 degree oven, roast sweet potatoes for 15 minutes. Pull out and stir. Repeat approximately every 10 minutes until the sweet potatoes are soft and brown. Remove and place sweet potatoes back in the bowl. Add in cinnamon and ginger extracts and gently mix the sweet potatoes by hand. Serve immediately or transfer to large container, label and refrigerate for later use.
Recipe courtesy of James Thomas of R. Thomas Deluxe Grill in Atlanta
Sweet Potato Pie
4 cups mashed sweet potatoes (4 medium)
1 teaspoon vanilla
2 well-beaten eggs
½ stick melted butter
½ cup Rapadura
¼ cup honey
1 large, deep-dish gluten-free pie crust
Boil potatoes with skins on for 25 to 30 minutes or until tender. Remove from pot, let cool and peel. Mix all ingredients with a fork, and pour into a large, deep-dish gluten-free pie crust.
Topping Ingredients (optional):
1 cup chopped pecans
½ cup spelt or kamut flour
½ cup Rapadura
¼ cup honey
¾ stick butter, melted
If using topping, combine ingredients and sprinkle over potato mixture. Bake 30 minutes at 350 degrees.
Recipe courtesy of Nicki Rubin