Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce

November 25th, 2013

Cranberry Sauce

Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce

Getting ready for Thanksgiving with family or friends? Don’t miss out on the Thanksgiving classics! With a little time and creativity, you can create your own gluten-free, dairy-free Thanksgiving meals from scratch! To help get you started, try our Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce.

 

Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce
Servings
12
Servings
12
Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce
Servings
12
Servings
12
Ingredients
Herb-Roasted Turkey
  • 1 16-lb turkey
  • 1 Tbsp sea salt
  • 8 cloves garlic coarsely chopped
  • 20 fresh sage leaves thinly sliced
  • 1/4 cup fresh thyme
  • 4 pears halved and cored
  • 1/2 cup coconut oil melted
Ginger Cranberry Sauce
  • 1 pound cranberries fresh or frozen
  • 1/2 cup unsweetened applesauce
  • 1/4 cup water
  • 1/4 cup fresh lemon juice
  • 1 Tbsp fresh ginger finely grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 Tbsp maple syrup
Servings:
Units:
Instructions
Herb-Roasted Turkey
  1. Preheat oven to 325 degrees F and arrange rack as low as possible in the oven. 
  2. Remove the gizzards of the turkey. Rinse and dry turkey with paper towels, and tie legs together with a string. 
  3. Place turkey in roasting pan with the breast facing up. Sprinkle 1/2 tablespoon of sea salt over turkey.
  4. Place garlic, half of sage, and half of thyme on a cutting board and mince until a paste forms. Carefully pat herb paste all over turkey just underneath the skin.
  5. Place pear halves around the turkey in the roasting pan and sprinkle with remaining herbs.
  6. Roast turkey in oven for 4 hours (about 15 minutes per pound). If the skin begins browning too soon, cover the turkey with foil.
  7. Insert a meat thermometer into the turkey's thigh. Once the internal temperate reaches 175 degrees F, your turkey is done.
  8. Once turkey is done, remove it from the oven, lightly coat skin with coconut oil, and let it cool off for 20 to 30 minutes. Carve and serve!
Ginger Cranberry Sauce
  1. Combine all ingredients in a medium saucepan.
  2. Bring the sauce to a boil, then reduce to a simmer until the berries begin to burst, or about 20 minutes. 
  3. Remove saucepan from heat and allow the sauce to cool to room temperature. Enjoy chilled with warm, roasted turkey.

 

 

 

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