Gobble Gobble

Its almost that time again, Turkey Season! I just received notice from my local farmer that he will have my free-range pastoral raised Thanksgiving turkey ready for our big family feast. Ordering a fresh turkey from a local farmer is a great way to add health and wellness to your favorite holiday meal. Buying grass-fed, free-range meats are ensure the healthiest product and support a sustainable future of food.

If a local pastoral raised bird sounds delicious to you, you may need to get your order in very soon. I ordered my Turkey in August! Maybe I was a little excited for fall, but the farmer said he often sells out early. Go to www.eatwild.com to find pastoral farms near you.

My favorite Turkey recipe:

Drunken Turkey

A juicy, spicy recipe that makes a wonderful stock or turkey soup the day after. My favorite part of this recipe is the tradition to begin your Thanksgiving toast when you baste the turkey the first time, thus the second bottle of wine. Everyone gathers round and when the turkey drinks we all toast our gratitude for the year! This recipe can be easily adapted to any size turkey by adjusting the amount of fruit and vegetables.

15 lb Grass fed, free range Turkey, giblets and neck removed, rinse and pat dry
1/2 c Cajun seasoning, ideally find a gluten free, organic brand
1/4 c Eden Foods Organic Tamari, a gluten free soy sauce
1 green apple, cut into large chunks
1 red apple, cut into large chunks
1 orange, quartered
2 lemons, quartered
1 new potato, cut into large chunks
1 old potato, cut into large chunks
1 sweat potato, cut into large chunks
1 yellow onion, peel and quarter
3 large shallots, peel and leave whole
2 heads garlic, peel and leave whole
small bunch grapes, separate from vine
6-8 pads butter
2 bottles favorite hearty red wine, I like Petite Syrah or a Zinfandel

(note: if you do not want to make stock/soup out of veggies and carcass you do not need to peel onion, garlic, and shallots)

Pre-heat oven at 350.

Rinse inside of turkey with a splash of wine. Combine all fruits and veggies in large bowl and toss to mix. Stuff turkey with fruit veggie mix. Set aside extra.

Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Evenly distribute pads of butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Put Cajun seasoning in small bowl and add enough tamari sauce to make into a paste. Rub paste over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining fruit and veggie mix in pan around turkey.

Roast turkey 30 minutes; baste with ½ cup wine. Begin the 1st toast! Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup wine every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes.

Serve, enjoy, and give thanks!

For stock save all bones, pan drippings, and stuffing mix. I like to put them all in a stockpot the night of the dinner and cover with water and put in my fridge to cook the next day. When ready to prepare heat up stockpot to a boil turn down and simmer 12-24 hours. Strain and make soup or save as a wonderful rich and spicy turkey stock.

Sarah Marshall is a candidate to graduate as a Naturopathic Doctor in June 2009. She is currently practicing as a medical intern at the Natural Health Center Portland, OR. If you would like to schedule and appointment for a personalized health consultation with her call (503) 552-1551.