A Budget’s BFF: Turkey

Whoever said that turkeys were just for Thanksgiving and Christmas, never had to live on a budget!

Several resolutions were made for 2017. Keeping on tight grocery/dining out budget in order to save up money for a family road trip to my hometown this summer was one of them.

That means that meals are planned around that week’s sales flyer, items on clearance are bought and taking out the turkey that was bought on sale this past Christmas to ensure that February’s budget is close to target happens!

This week’s suppers:

Monday- Roasted turkey, Paleo Dressing Balls and a simple salad.

Tuesday- Hubby’s Birthday Leftovers (ribs, bacon Brussels sprouts and honemade sweet potato fries).

Wednesday- Sliced turkey, slow cooker green beans and salad.

Thursday- Roast beef, green beans and salad.

Friday- Homemade Turkey soup.

Saturday- Campfire hotdogs and veggies.

Sunday- Hamburger salad and/or leftovers.

Paleo Thanksgiving Turkey

Juicy & Tender: The Perfect Turkey!

Turkey is a staple in our house. It tastes amazing, is versatile and can wield several nights of supper for my family. It’s also a budget saver ~ this 12 pounder was on sale for $0.89/lb! Some people shy away from cooking turkey because they think it’s difficult but I am here to let you know that it’s not. It’s easy. I mean it…it’s easy. Go buy a turkey, spend a couple of hours on Sunday afternoon cooking it and you’ll have enough meat leftover for breakfast, lunch and dinner.

Ingredients Needed:
1 Turkey
1 red apple
1 yellow onion
1 Tbsp coconut oil
Red Wine (we use Yellow Tail Shiraz)
salt and pepper to taste

Basting Sauce:
1 cup of Red Wine
2 Tbsp of coconut oil

Cooking Instructions:

  1. Unwrap bird and remove giblets
  2. Rinse turkey with warm water
  3. Rub with oil, salt and pepper.
  4. Put neck, peeled onion and peeled apple inside cavity and rebind
  5. Place in 325 degree oven for approximately 2 hours until golden brown
  6. Bast and cover with foil.
  7. Re-bast every half hour until completely cooked (wings and legs should fall off easy)

Remember to keep the juices and carcass if you want homemade gravy and stock!

Gravy
1 tsp ground thyme
1/2 pepper, 1/2 salt
1 tbsp coconut flour
1 tsp of arrowroot powder

Drain pan of the juices rendered while cooking the turkey and place in small pot. Boil turkey juices on medium heat. Once boiled, add thyme, pepper and salt. Gradually add coconut flour and arrowroot powder to ensure you get zero clumping.

Homemade Soups & Stock
If you are inclined to make your own stock for soups, place the carcass in a large pot, bring to a boil for a couple of hours, let cool. Pick all the odds and ends you do not want in it, add your preferred vegetables ~ carrots, celery, onions, sweet potato~ and bring to a boil until veggies are done. Enjoy!

 

Turkey Dishes & Ideas

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