Mmmmm…look at that. Just look at it.

See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You’ve found it already.

Happy Fall!
Sarah:)

Herb-Roasted Pastured Thanksgiving Turkey

This recipe was developed using Grass-fed Traditions’ pastured turkey.

Servings: 15
Preparation Time: 10 minutes

• 1 10 pound whole pastured turkey
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1 teaspoon Himalayan Salt
• 1 large onion, quartered
• 1 head garlic, cut into 2 pieces
• 1 medium-size lemon, quartered
• coconut oil, melted (as needed)

Directions:

Preheat oven to 325 degrees F.

In a small bowl, mix the oregano, rosemary, thyme, black pepper, and salt.

Remove the gizzards and neck from the completely thawed turkey.

Using your fingers and hand, gently loosen the skin of the turkey around the breasts and thighs. Do it very gently to avoid breaking the skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.

Place the cut garlic, onion, and lemon inside the turkey.

Put the turkey on the middle oven rack. Place a pan underneath the turkey on the rack below to catch the drippings.

Roast for 3 hours. The turkey is done when an instant-read thermometer reads registers 165 degrees when it is inserted into the thickest part of the thigh.

Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.

Note: It will take 3 days to completely thaw a frozen turkey in the refrigerator (the best way to thaw a turkey).

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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Garden-Fresh Coconut Oil Stir-Fry

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• coconut oil, as needed
• 1 pound cooked chopped meat (chicken, steak, etc.)
• 2 eggs
• 2 carrots, sliced bias
• 2 celery stalks, sliced bias
• 1 bunch kale sliced in strips
• 2 bunches collards sliced in strips
• 3 cups cooked jasmine rice
• organic fermented soy sauce

Directions:

Heat the oil in a large frying pan over medium heat.

Stir-fry the meat until browned (or just until heated through). Add eggs and stir to break up while cooking. Add carrots and fry until very slightly tender. Stir in celery and cook slightly.

Add chopped kale and collards and fry a few minutes before adding rice, frying and stirring for approximately 5–8 minutes. Serve with organic fermented soy sauce.

Recipe submitted by Chrissy, Highland, NY.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Nourishing, DELICIOUS, and hearty without being heavy, this easy-to-make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!

Curried Beef and Veggie Pasta

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1/2 large onion, thinly sliced and cut into 1/2-inch strips or diced
• 1/2 green pepper, diced
• Virgin Coconut Oil
• sea salt and freshly cracked pepper
• 2 garlic cloves
• 1/4 cup white wine
• 8 ounces baby bella or any desired kind of mushroom, sliced
• 1/2 pound ground grass-fed beef or bison
• 1/2 tablespoon turmeric
• 1/2 tablespoon yellow curry powder
• one 28-ounce can diced tomatoes
• 4 servings rice pasta, any style, prepared to package directions

Directions:

Preheat cast iron skillet to medium-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine, and allow to absorb into veggies. Add mushrooms, salt, and pepper and more coconut oil as needed.

When mushrooms are mostly cooked through, turn down to medium or medium-low heat and add beef or bison, salt, pepper, spices, and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce, and simmer to allow flavors to combine.

Serve over rice pasta and sprinkle with organic, shredded Italian cheese.

Recipe and photo submitted by Lydia, Salem, VA.

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