Monday, November 27, 2017

Thanksgiving 2017

This year, due to my autoimmune issues, I have been following the paleo autoimmune protocol.   While I missed having rolls, stuffing, and regular mashed potatoes, I truly enoyed the turkey.   We did a 12lb bird, brined, and roasted til perfection.  

The bird was covered with an herb mixture of parsley, thyme, rosemary, and sage-
blended with salt olive oil, and avocado oil. Then we stuffed the bird with aples, onion, lemons, orange and more aromatics.

The drippings had a cider citrus taste, but they made good gravy!


 And for dessert, double high pumpkin pie from scratch.

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