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Herb-Crusted Grilled Wild Salmon

02/18/2012 in Cooking, Food, Health, Herbs, Recipe by Evelyn | No comments

A well-known Nurse’s Health Study found that women who ate fish once per week cut their risk of stroke by 22 percent, while those who ate fish five or more times per week cut their risk by 52 percent.[1] Studies have also shown that 3 g per day of fish oil containing both EPA and DHA is cardioprotective because it makes platelets more slippery and decreases cellular inflammation.[2] The evidence that the omega-3 fats in wild cold water fish are heart healthy is so compelling that the American Heart Association now recommends that all adults consume fish at least twice per week. Fatty cold-water fish such as wild Alaskan salmon contains the most omega-3 fats.

The benefits of eating fresh wild fish have been confirmed over and over again, and they continue to make headlines. A recent review of 97 clinical studies on the effects of lipid-lowering agents (statins, fibrates, resins, niacin, and fish oils) showed that fish oils provided the greatest reductions in total mortality and cardiac morbidity.[3] See Top 8 Delicious Heart Healthy Foods.

The best place to get Wild Salmon fillets and Macadamia Nut Oil for this recipe is at, Vital Choice Seafood and Organics.

Vital Choice comes highly recommended by Dr. Andrew Weil, Christiane Northrup, M.D., Dr. Lipman, Dr. Perricone, Dr. Crinnion, and Dr. Jonny Bowden ~ and for good reason ~ Vital Choice is the best!

Herb-Crusted Grilled Salmon


You’ll need:

  • 2 (6 oz) skinless-boneless wild salmon fillets
  • 1/3 cup coarsely chopped fresh oregano
  • 1/3 cup coarsely chopped fresh cilantro
  • 1 Tbsp organic dried rosemary
  • 1/4 cup sliced green onion
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons organic macadamia nut oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon organic black pepper

Directions:

Rinse thawed fish; pat dry with paper towels.

In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped.

(Alternatively, use a knife to finely chop oregano, cilantro, green onion, and garlic. transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.)

Generously coat both sides of salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork.

To serve, cut each salmon piece in half.

Some of my other wild cold water fish recipes:

Sablefish with Shallot Vinaigrette Herb Salad

Grilled Wild Alaska Halibut on Tabouli

Thyme-Crusted Sablefish

References

  1. Iso, H., et. al., 2001. Intake of fish and omega-3 fatty acids and risk of stroke in women, JAMA, 285(3):304–12.
  2. Leaf, A., et al., 1988. Cardiovascular effect of n-3 fatty acids. NEJM, 318(9), 549–557; von Schaky, C., et al., 1999. The effect of dietary omega-3 fatty acids in coronary atherosclerosis: A randomized, double-blind, placebo-controlled trial. Ann Internal Medicine, 130 (7), 554–562.
  3. Studer, M., et. al., 2005. Effect of different antilipidemic agents and diets on mortality: a systematic review, Arch Intern Med, 165(7):725–30.

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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8 Top Delicious Heart Healthy Foods

02/12/2012 in Cooking, Dessert, Food, Fun Stuff, Health, Reviews by Evelyn | No comments

I just read an article on 8 top heart healthy foods at ScienceDaily. You may also find like I have that everything on the list is a delicious favorite food! The only part of this top 8 list is that it may be challenging for some is in locating the best quality, so I’ve included links to the sources I have found to be the very best.

In the article Susan Ofria, a registered dietitian at the Loyola University Health System’s Melrose Park campus, states;

“You are not even choosing between the lesser of two evils, red wine and dark chocolate have positive components that are actually good for your heart.”

“Resveratrol, which lowers blood sugar, is found in red wine and dark chocolate making them heart-healthy choices for everyone this Valentine’s Day and beyond.”

Red wine and dark chocolate with a cocoa content of 70 percent or higher contain resveratrol, which has been found to lower blood sugar. Red wine is also a source of catechins, which could help improve “good” HDL cholesterol.

Ofria, who is also a nutrition educator, recommends the following list of heart-healthy ingredients for February, which is national heart month, and for good heart health all year, and I have added my opinions and links for you.

8 Top Delicious Heart Healthy Foods

1. Red Wine: “Pinots, shirahs, merlots – All red wines are a good source of catechins and resveratrol to aid ‘good’ cholesterol.” Merlot is our favorite, we also use our drinking Merlot in cooking because we think it tastes better than cheaper cooking wines.

2. Dark Chocolate: 70 percent or higher cocoa content: “Truffles, soufflés and even hot chocolate can be a good source of resveratrol and cocoa phenols (flavonoids) as long as dark chocolate with a high content of cocoa is used.”

This 70 percent Madagascar chocolate is a classic dark. Smooth and bold in flavor. The 70% chocolate bar is perfect if you like the strong flavor of dark chocolate without the bitterness. Ingredients: cocoa beans, sugar, cocoa butter, soy lecithin, vanilla. Click on the chocolate bar to buy some.

 


If you like to make your own chocolates (see my easy chocolate truffles recipe) or if you enjoy baking this 70 percent Raw Cacao Bar (case of 6) from Organic Nectars this could be just what you need. As a multi-award winning gourmet raw, vegan, organic sweets and confections, Organic Nectars introduces a line of hand tempered chocolates with a smooth, creamy and balanced taste rivaling some of the world’s finest chocolate, using pure raw, vegan, organic, kosher parve ingredients. Enjoy this dairy free raw bittersweet chocolate bar. Low glycemic, dairy free, vegan, raw premium solid chocolate. Exquisitely smooth taste, texture and mouth feel!

 

 

3. Salmon and Tuna: ”Especially white, or albacore tuna and salmon are excellent sources of omega-3 fatty acids, and canned salmon contains soft bones that give an added boost of calcium intake.”

All Vital Choice albacore tuna comes from a North Pacific fishery in which smaller boats line-catch individual tuna using the sustainable troll method, which ensures careful handling of each fish, safety for dolphins, and very minimal bycatch.

Thanks to its sustainable harvest and lower mercury content, albacore tuna from this fishery is categorized as “Super Green” by Monterey Bay Aquarium. The rich red color of the canned Salmon is luscious and it’s brimming with healthy Salmon oil is a culinary treat.

If you’ve only had supermarket brands of both salmon and tuna, you are in for a very special surprise!

4. Flaxseeds: “Choose either brown or golden yellow, and have them ground for a good source of omega-3 fatty acids, fiber, phytoestrogens.” We enjoy buying Bob’s Red Mill brand of flax seed and flax products. Flaxseed is extremely nutritious when added to baked goods-biscuits, pancakes, waffles, muffins, your favorite yeast bread recipe, or just about anywhere. It is also tasty when added to cooked cereals. Flaxseed is a rich source of fiber and omega-3 fatty acids.

5. Oatmeal: “Cooked for a breakfast porridge or used in breads or desserts, oatmeal is a good source of soluble fiber, niacin, folate and potassium.” Bob’s Red Mill has a terrific assortment of oat products, I love the quality of their products too.

6. Black Beans or Kidney Beans: Good source of niacin, folate, magnesium, omega-3 fatty acids, calcium, soluble fiber. Again, Bob’s Red Mill is the source I like best for grains and beans, I find the quality to be the best.

7. Walnuts and Almonds: ”Both walnuts and almonds contain omega-3 fatty acids, vitamin E, magnesium, fiber and heart-favorable mono- and polyunsaturated fats.” The nuts from Vital Choice are certified organic and Kosher; this is the only source I am aware of that purchases nuts from the most recent harvest season, they also use thick, re-sealable pouches to maintain freshness.

 

 8. Blueberries, Cranberries, Raspberries, Strawberries: ”Berries are a good source of beta carotene and lutein, anthocyanin, ellagic acid (a polyphenol), vitamin C, folate, potassium and fiber.” Of course in season fresh picked organic berries are best. During winter I rarely buy fresh berries, even when the label reads “organic”, what I do instead is buy frozen berries from Vital Choice. Their berries are picked at the peak of ripeness and flash frozen, we’ve found them to be so much better than any other frozen berry and superior to out of season berries. We especially enjoy their ‘wild’ blueberries, which remind me of the small flavorful wild blueberries I used to pick near a remote bog in the mountains of central Pennsylvania years ago, they are amazing! Click on the berries to get some!

Source: Loyola University Health System. “Dark chocolate and red wine are heart-healthy foods of love, dietitians say.” ScienceDaily, 13 Jan. 2012.

 

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Thyme-Crusted Sablefish

01/10/2012 in Cooking, Food, Recipe by Evelyn | No comments

Curt and I love fresh fish! We also get all of our fresh fish from Vital Choice Seafood, they have the best quality we’ve found anywhere. This recipe contains two of our most favorite ingredients, thyme and sablefish! Sablefish is very high in omega-3s, each 4 oz portion averaging 1.6 grams—more than most wild Salmon!Sablefish, cooking

Prep Time 25 minutes; Cook Time 30 minutes; Serves 8

Thyme-Crusted Alaskan Sablefish

For the Braised Red Onions

  • 6 ounces bacon, diced
  • 3 large red onions, peeled, halved, and sliced from root to tip
  • 3/4 cup dry white wine or vermouth
  • 2 Tablespoons soy sauce
  • 2 teaspoons coarsely chopped thyme leaves
  • 1-1/2 Tablespoons dark brown sugar
  • 3 Tablespoons red wine vinegar

For the Crust

  • 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
  • 1/4 cup chopped parsley
  • 1 Tablespoon chopped thyme leaves
  • 3 Tablespoons melted butter

Remove any bones that may remain in the fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a re-sealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).

Meanwhile, make the braised red onions:

Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar.

Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes.

The onions can be refrigerated until you are ready to bake the fish.

Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.

When ready to assemble, preheat the oven to 350ºF.

Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down.

Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips.

Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent.

Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Yummy Lamb Meat Loaf

01/08/2012 in Cooking, Food, Health, Recipe by Evelyn | 1 comment

I’m not sure how I came up with this recipe years ago. All I remember is that we had some ground lamb and we felt like having meat loaf. I need to point out that the best flavor results come when grass-raised meat is used, we get ours from US Wellness Meats. Don’t let the simplicity of this recipe fool you, it’s amazing and is so tasty that it makes my mouth water just writing this!Ground Lamb, food

You will need:

  • 1 pound ground Lamb
  • 1 cup homemade bread crumbs or crushed crackers
  • 1 egg
  • 1/2 onion, diced
  • optional: 1 tomato, diced

Put egg into a large bowl with the bread crumbs, mix together well with a fork. Add onions and lamb, mix together (tip: I do not mix well because I don’t care for the texture when it is over-mixed). Add fresh tomato now if you like.

Pour the mixture in the bowl into a baking pan and form into a nice loaf shape.

Bake at 325*F for 50-55 minutes. Remove pan from oven and let rest for 5 minutes, slice, serve and enjoy!

Fun Fact: When we cook with grass-raised meats we do not drain off any of the fat. Grass-raised animals tend to be less fatty and because they are grass-rasied they are literally a different animal. Meaning that when animals are allowed to eat their ‘natural’ diet the nutritional content is vastly different than conventionally-raised and even organically-raised meats. Grass-raised animal meats go way beyond organic meats (see Organic Certification: is it all it’s cracked up to be?) and have a proper ratio of omega-3 and omega-6 fatty acids, these ARE good for us to eat! Many don’t realize that conventional meat and even organic meats; the animals never get to eat their natural diet, as such the meat we eat from them is extremely unbalanced and unhealthy. Thus, we happily eat the fat too, just the way Mother Nature intended us to eat!

More of Our Delicious Recipes

Grilled Flat Iron Steaks

Grilled Wild Alaska Halibut on Tabouli

Orange Cranberry Muffins

Pot Roast with Baby Vegetables

Crockpot Braised Lamb Shanks

Turkey with Pesto Pasta

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Beef Bacon and Sweet Potato Brunch Casserole

01/07/2012 in Cooking, Food, Health, Recipe by Evelyn | No comments

This recipe is unique in that it contains ‘Beef Bacon’, which I have only ever seen at one source. This dish is grain-free, dairy-free, and nut-free!Beef Bacon and Sweet Potato Casserole

Ingredients:

  • 1 Tbsp coconut oil
  • 1 medium sweet potato, peeled and sliced into 1/8″ thin rounds
  • 1/4 tsp salt
  • 8 eggs
  • 1/2 tsp herbs de provence (or your favorite dry herbs)
  • 1/2 C carrots, peeled and shredded
  • 1/2 C zucchini, peeled and shredded
  • 3/4 lbs sliced sugar-free nitrate-free beef bacon (Beef Bacon is available through US Wellness Meats, they have excellent grass-raised meats!)

Directions:

Grease 13×5″ glass dish thoroughly with coconut oil

Lay out the sweet potatoes in a single layer, overlapping so that a crust can be formed by sealing out the egg (it’s OK if egg leak under) and set aside

Whisk together eggs, seasoning, carrots and zucchini until frothy with air bubbles

Pour eggs over sweet potatoes

Gently lay strips of beef bacon in an overlapping pattern over the uncooked egg mixture

Bake at 400 degrees for 30 minutes

Recipe from: PaleoParents, thanks!

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Crockpot Braised Lamb Shanks

01/04/2012 in Cooking, Food, Health, Recipe by Evelyn | No comments

The crockpot is a favorite! Thanks to Diane Sanfilippo at Balanced Bites for posting it!Meat, Lamb Shank Stew

If you don’t have a source for grass-raised lamb (and other meats and poultry) you can get it through my best source, US Wellness Meats; grass-raised meats are far healthier than certified organic!

Ingredients:

  • 2 lbs of lamb shanks (preferably grass-fed for best nutrition and flavor)
  • 1- 32oz can of organic canned marinara sauce*
  • 1 yellow or white onion, roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 4 cloves of garlic, peeled and smashed
  • A few shakes of of Celtic sea salt
  • Black pepper to taste – I used a few grinds over the pot
  • Optional: 1/4 c of liquid from kalamata or green olives

Directions:

Place frozen lamb, tomatoes (spices optionally), onion, carrots, garlic, salt, and pepper into the crock pot on low for 8 hours (overnight or all day).

The dish is done when the meat is falling off of the bone.

Variations:

You may also braise the lamb in a dutch oven pot like this one at around 250 degrees for 6+ hours.

Try this dish with beef instead of lamb!

Yield:

This dish will make anywhere from 2-4 servings depending on how much meat vs bone is in your lamb, who you are feeding, and how much they eat. I’ll probably enjoy it at 3 meals.

*Note: If you can’t find a good pre-seasoned sauce without weird additives or extra sugar, use plain tomato sauce or crushed tomatoes and add 1 tsp each of dried basil and oregano or other seasonings you like.

Other favorite recipes

Wheat Berry and White Bean Salad

Lentils: info and a Lentil Salad Recipe

Butternut Squash Gratin

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Study: Fresh Fish Diets Delay Dementia, Protect Memory, Ward-off Alzheimer’s

11/18/2011 in Cooking, Food, Health, News, What Matters Most by Evelyn | No comments

Fresh FishPeople who eat fish weekly may be reducing their risk of developing Alzheimer’s disease or milder forms of memory loss. That’s the implication of a novel study that compared people’s fish intake with their MRI brain scans and tested mental performance (RSNA 2011). This is the first study to detect a link between fish consumption and the health of brain areas shrunken by the Alzheimer’s disease process. Funding for the study was provided by the National Institute on Aging.

Lead author of the study Cyrus Raji, M.D., Ph.D., said, “… people who consumed baked or broiled fish at least one time per week had better preservation of gray matter volume in brain areas at risk for Alzheimer’s disease.”

“Consuming baked or broiled fish [weekly] promotes stronger neurons in the brain’s gray matter by making them larger and healthier,” noted Dr. Raji (UPMC 2011)

The study’s results linked eating baked or broiled fish weekly to dementia-related brain areas over a 10-year period.

In contrast, eating fried fish was not linked to protection of gray matter or cognitive capacities. In contrast to the benefits of baked or broiled fish, no brain-volume benefits were seen in the men and women who reported eating mostly fried fish.

In contrast to the benefits of baked or broiled fish, no brain-volume benefits were seen in the men and women who reported eating mostly fried fish. Thus, “fried fish flunks the test!”

The best place we’ve found for fresh wild fish and seafood is, Vital Choice Seafood.

Gray matter volume is crucial to brain health. When it remains higher, brain health is being maintained. Decreases in gray matter volume indicate that brain cells are shrinking.

The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with gray matter volumes in several areas of the brain. Greater hippocampal, posterior cingulate and orbital frontal cortex volumes in relation to fish consumption reduced the risk for five-year decline to MCI or Alzheimer’s by almost five-fold.  Continue reading “Study: Fresh Fish Diets Delay Dementia, Protect Memory, Ward-off Alzheimer’s” »

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Grilled Wild Alaska Halibut on Tabouli Recipe

11/15/2011 in Cooking, Food, Recipe by Evelyn | No comments

Alaskan HalibutTabouli (tah-boo-lee) is a Bulgar grain-based salad from Lebanon, often used as part of a mezze-type meal of small, appetizer-size dishes. The main ingredients in Tabouli are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

Bulgur is parboiled, dried wheat with a light, nutty flavor. It is often confused with cracked wheat, which is made from crushed wheat grains that haven’t been parboiled. There are whole-grain, high-fiber versions of bulgur, which are nutritionally preferable.

Broiled / Grilled Wild Alaska Halibut on Tabouli
You can make this recipe with couscous instead of bulgur wheat.
Serves 4

  • 4 (6 oz each) Alaska halibut fillets (the best place to get fillets is Vital Choice Seafood)
  • Extra virgin olive or macadamia nut oil
  • 1 lemon, halved*
  • 10 oz bulgur wheat (or couscous)
  • 1½ pints vegetable stock
  • 1 zucchini, finely chopped
  • ½ onion, diced
  • 3 tomatoes, deseeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • 4 tbsp fresh Peppermint or Spearmint leaves, chopped fine
  • Parsley or mint sprigs, to garnish
  • Sea salt and organic black pepper

*You could use lime instead.

Preheat the broiler or grill.

Put the halibut fillets onto a baking sheet, coated lightly wit olive oil. Squeeze the juice from half a lemon over the top. Season with salt and pepper. Grill the fish for 6-8 minutes, or until the flesh is opaque and flakes easily when tested with a fork.

Meanwhile, simmer the bulgur wheat (or couscous) and onions in the stock for 4-5 minutes, adding the zucchini after 2 minutes. Leave to cool slightly, then stir in the tomatoes, herbs and juice from the remaining lemon or lime. Season with salt and pepper to taste.

Add one portion of Tabouli to each plate, place one piece of Halibut atop the Tabouli. Garnish with herb sprigs and serve immediately.

###

They say that most people don’t eat as much fish as they should, particularly the fish highest in Omega 3s. Perhaps that’s because it’s so difficult to get really fresh and high quality cold-water fish in their local stores. If that’s the situation you find yourself in I highly recommend the place where we’ve gotten our seafood for years… Vital Choice Seafood – they are the best!

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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Grilled Flat Iron Steak

11/14/2011 in Cooking, Food, Health, Recipe by Evelyn | No comments

Flat Iron SteakWe’ve been buying our meats and raw milk butter from US Wellness Meats for the past several years. We’re totally hooked on the quality of their grassfed meats – grassfed is QUITE different nutritionally than feedlot raised beef. Anyway, one day while I was shopping on their website I saw a cut of steak that I had never seen anywhere before… they called it a “Flat-Iron Steak.” It’s a very affordable alternative and great for grilling. It has great flavor, and is terrific when marinated. I highly recommend this cut. More on How To Cook Grass-raised Beef

Grilled Flat Iron Steak (2 servings)

Ingredients

  • 2 – Flatiron steaks (17 ounces)
  • 2 – tablespoons olive oil
  • 1 – tea spoon chopped rosemary or thyme
  • 1 – tea spoon parsley
  • 2 – garlic cloves
  • ¼ – cup cabernet sauvignon wine
  • ½ – tea spoon dry mustard
  • generous amount fresh ground pepper to taste
  • celtic sea salt to taste

Instructions

Mix all ingredients thoroughly and marinate flatirons for one hour.

Grill over hot coals for a short 4 minutes per side. Prepared at medium rare for maximum tenderness. 
I like my steaks medium to medium well and it’s juicy, tender… YUM!

More of our favorite meat recipes

Bison Tips in Merlot

Yummy Lamb Meat Loaf

Braised Slow Cooked Beef in Red Wine with Onions & Carrots

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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How to Roast a Perfect Thanksgiving Turkey

11/08/2011 in Cooking, Food, How To, Recipe by Evelyn | No comments

Roasted Thanksgiving TurkeyWhether you’re roasting your first Thanksgiving turkey this year or you’re looking for a different recipe to try, this one is sure to please.

One of my favorite side dishes to include with the Thanksgiving turkey dinner is my homemade Tangerine (or Orange) Cranberry Sauce. This cranberry sauce recipe is also super easy and the most delicious I’ve ever had.

Note: it can take 2-3 days for a frozen turkey to thaw in the fridge, so plan ahead for this!

You will need:

  • 1 – 12 to 18lb Turkey, thawed with giblets and neck removed
  • 3 Tbsp sea salt
  • 1 1/2 Tbsp black pepper
  • 1 medium onion, quartered
  • 1 medium apple, halved
  • 8 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 4 Tbsp butter, cut into four pieces
  • 2 stalks celery, cut in two or three pieces each
  • 2 cups turkey broth
  • Optional: I like to add some chopped bulb fennel either in the cavity and/or in the stuffing, I typically prepare stuffing either on the stovetop or in a casserole dish and bake. Bulb Fennel adds a delicious flavor to all the other ingredients.

5 Easy Steps to Perfect Roast Turkey for Thanksgiving:

  1. At least four hours before roasting, rub turkey inside and out with sea salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.
  2. Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under the turkey skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird (this prevents them from getting too crispy).
  3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.
  4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove the bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.
  5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve. Serves 8-12.

Happy Thanksgiving!

Evelyn Vincent Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller

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