Thanksgiving is probably the easiest holiday to make Paleo-friendly but don’t limit your turkey making to just the holidays.
At a large gathering you can fill up on all the turkey and vegetables and ignore the stuffing and pies, or you can make your own Paleo versions of all of these dishes.
If you volunteer (or get assigned) to make the turkey, this is how you should do it.
Choose Your Own Adventure
Don’t be intimidated by the size of my turkey. You’ll adjust your cook time based on the size you purchase (more on that in the details of the recipe below). As long as you plan ahead, you’ll be fine, and you can always buy a smaller bird.
Not sure about defrosting? See this bacon-wrapped beast for more info on that.
The stuffing only takes a few minutes to throw together, so once you get it in the turkey, the oven does most of the work here. Just be sure to not stray too far from the oven during the entire cooking process! If you’re making other dishes, you can work on those while the turkey is doing its thang in the oven.
Be sure not to get so caught up in whatever else you’re doing that you forget to baste the turkey every 45 minutes.
This step is essential for getting that perfectly succulent bird that’s crispy and delicious on the outside!
Once it’s finished, you’re going to want to start digging in to that big, beautiful bird, but you really need to let it cool off a bit before you do that.
If you burn your tongue, you won’t be able to taste any of your awesome Paleo meal and that would be such a shame.
