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Herb Roasted Pastured Thanksgiving Turkey

Mmmmm….look at that. Just look at it.

Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Looks good, doesn’t it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?

Well it’s true.

All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that’s just my opinion. I won’t tell you what to think, but I’m sure you’ll agree anyway. You have to get one of Tropical Tradition’s pastured turkeys though; if you don’t….well, then I can’t guarantee that this recipe will give you a turkey like the above picture.

Still don’t believe it? Watch the video here:

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 Tropical Traditions’ organic pastured free-range turkey raised on Cocofeed. Turkeys raised on Cocofeed have more saturated fat than turkeys raised on a soybean-based feed. Soy-fed turkeys are higher in polyunsaturated fats.

Servings: 15
Preparation Time: 10 minutes

1 10 lbs. whole pastured free range 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)

Preheat oven to 325 F degrees.

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 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 degree when it is inserted to 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 Marianita Shilhavy

Submit your recipe here!

Gluten-free Vegetarian “Mexican” Lasagna

Gluten free Vegetarian Mexican Lasagna

Photo by recipe author

Servings: 8-10

Preparation Time: 15 minutes

1 onion
1 jalapeño
1 green pepper
2 tablespoons coconut oil
1/2 cup frozen corn
1 teaspoon ground cumin
1/2 teaspoon salt
9 6-inch corn tortillas
1/2 cup salsa
16 oz organic refried beans
8 oz shredded cheese
Cilantro for garnish

1. Slice onion, jalapeño and green pepper. Sauté in coconut oil in large saucepan over medium heat until softened but still slightly crisp, 5-7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.

2. Preheat oven to 375 degrees.

3. Using 8×10″ pan, cut 3 tortillas to cover bottom of pan. In small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.

4. Top with another layer of tortillas and green bean/onion mixture. Top with final layer of tortillas and remaining cheese.

5. Bake, covered with aluminum foil for 20 minutes. Uncover and continue baking another 10-15 minutes until top is golden brown.

Serve topped with cilantro.

Recipe submitted by Tammy, Union City, TN

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Slow Cooker Lamb Roast

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

1/2 teaspoon salt
1 tablespoon dried rosemary
1/4 teaspoon black pepper
2 lb grass fed lamb arm roast
5 cloves garlic, halved
1 tablespoon coconut oil, as needed
1/4 cup Marsala cooking wine

Combine salt, rosemary and black pepper in a small bowl.

Using a sharp knife, make small slits all around the lamb roast and stuff each slit with a garlic half. Rub the herb mixture all over the roast.

Pan sear the roast on all sides. Remove from heat.

Add the coconut oil to the slow cooker pot. Place the roast inside and pour the wine over it.

Cook at low temperature for 5-6 hours.

Serve with mashed potatoes or steamed rice.

Enjoy.

Recipe courtesy Marianita Shilhavy

Submit your recipe here!

Butternut Squash Soup with Coconut Cream Concentrate

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 15 minutes

1 quart chicken stock
1 quart water
1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
Salt to taste (2 teaspoons +)
Any other cooked veggies that may be lingering in your fridge
Coconut cream concentrate

Place stock and water in a large pot and add squash and salt. Cook over medium heat, covered, until heated through and the squash is soft (an hour).

Blend with an immersion blender or regular blender (in batches). Add other veggies before or after blending.

Top with a swirl of coconut cream concentrate and serve.

Recipe submitted by Cara, Billings, MT

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Coconut Rice Fritters

Photo by recipe author

Servings: 2 1/2 dozen fritters
Preparation time: 30 minutes

1 1/2 cup cooked long grain rice
1/4 cup warm water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon honey
1 cup organic unbleached all purpose flour
1/4 cup coconut flour
3 eggs, beaten
2 tablespoons coconut oil
1 tablespoon powdered sugar

Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg and honey and mix well. Mix the two flours together, then, alternately add the flour and eggs to the rice mixture. Mix until smooth.

Heat the coconut oil in a large fry pan. Drop the rice mixture by level tablespoons into the hot oil. Cook 4 minutes on each side or until golden brown.

Transfer to paper towels and let them dry. Sprinkle with powdered sugar.

Recipe submitted by Pat, Jackson, WI

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Gluten Free Pumpkin Cheesecake Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

1 recipe shortbread crust (see recipe below)
1 8 ounce package cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 14 ounce can sweetened condensed milk*
2 eggs
15 ounces pumpkin puree
1/4 teaspoon salt
Dried coconut flakes (optional)

Preheat oven to 350 degrees. Grease a 9×13 inch pan with coconut oil.

Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.

In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.

Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust:

1/2 cup butter, at room temp
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Coconut Ranch Party Dip

Coconut Ranch Party Dip recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

1/2 cup coconut mayonnaise
1/2 cup sour cream, creme fraiche or yogurt
1/2 cup coconut cream concentrate
4 tablespoons virgin palm oil
1 small clove garlic
1-2 tablespoons Italian herb mix (recipe below)

Italian herb mix:

2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seeds
1 tablespoon salt

Process all ingredients in blender until well mixed and creamy.

Note: use only 1-2 Tablespoons of seasoning mixture, not the entire recipe.

I would suggest doubling or tripling the recipe. The dip just doesn’t stick around!

Recipe submitted by Alisse, Orange County, CA

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Easy Coconut Macaroons

Photo by recipe author

Servings: 20
Preparation Time: 20 minutes

3 cups shredded coconut
1/2 cup almond butter
1/2 cup brown rice syrup
1 tablespoon vanilla extract
2-3 tablespoons water

Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe submitted by Evan, Marlborough, MA

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