Turkey Recipes
Turkey Recipes
Turkey Leg
We all love dark meat and drumsticks go very fast at Turkey dinners. Here is a great recipe to add more drumsticks to your holiday meal.Ingredients
Macadamia nut oil or grass fed butter melted4 1-pound pastured turkey drumsticks skin on2 cups water
Seasoning mix:1 tsp sea salt1 tsp black pepper2 tsp garlic powder1 Tbsp. t-coons½ Tbsp. paprika
Instructions
1. Preheat the oven to 450̊ F.2. Pat the turkey legs dry with paper towels. Brush them with melted butter or oil. Rub them with the seasoning mix. Place on the roasting pan and lightly spray with cooking spray. Pour water in pan, but ot on the drumsticks. Roasted Turkey
Ingredients:
12-pound Kock's Free Range Bronze Heritage Turkey
RealSalt Kosher sea salt
What is a plastic Hock Lock and is it safe?
Thaw the turkey ahead of time in the refrigerator or even in the ice chest shipping box. The objective is to thaw the turkey without letting it's external temperature rise up out of the safe range.
Pat dry before roasting. Stuff with an old traditional meat dressing if desired. Insert thermometer into the center of an inner thigh muscle, being careful not to touch the bone. Better yet, Koch's turkeys come with a pop up timer. Salt the outside of the bird, covr and place in roaster/oven at 325°F. Salt "Brine" Roasted Turkey
To bring out the best flavor of the turkey, use a dry salt brine instead of liquid brine. It's almost as effective a preventing moisture loss and much easier to prepare than a standard brine.
Ingredients:
12-pound Heirloom Bronze Turkey
RealSalt Kosher sea salt
What is a plastic Hock Lock and is it safe?
Thaw the turkey in the refrigerator 1-2 days, depending on size. Salt the turkey with a fairly thick coat of salt. Alternately, you may carefully separate the skin from the breast and thighs and rub the salt directly on the meat under the skin. Loosely cover salted turkey with plastic o cheesecloth and place in the refrigerator overnight. Meat Stuffing
"If you want to improve the nutritional aspects of your annual Holiday feast, then replace the breaded dressing with grass-fed meat dressing. Many years ago large birds (usually wild birds or pasture raised birds) were always stuffed with meat. So let's revive an old tradition and restore the positive nutritional aspects that were always in the Thanksgiving day feast of yore." (To learn why a grass-fed meat dressing is more nutritional, click on: The Atomic Bomb of the American Food System.)
Ingredients:
4 lbs. Grass-Fed Ground Beef or Bison or Beef Breakfast Sausage2 lbs. Omega-3 Pork or mega-3 Chicken Sausage or Ground Meat3 Omega-3 eggsOne whole onion, chopped2 c celery, chopped1/2 c shredded grass-fed aged cheddar cheese (or Parmasean)1 tsp. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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