I have! Love them! In fact, i made a bunch up for my out-of-town trip last weekend and they sustained me for a meal!I'm really excited to make these gyoza's on Thursday: Has anyone tried these? The look scrumptious!
You should be so proud of yourself for as far as you have come! You really look great! You must feel wonderful, too!
Way to go!
Dry-Brined Roasted Turkey
For Dry Brining:
1 whole fresh turkey (about 18lbs) ~ leftovers!
2 tsp chopped fresh thyme (or dried if you don't have fresh~no worries)
Coarse salt & freshly ground pepper
1. On the day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2C salt & the thyme. Season generously with pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (2 Tbsp), legs (2 tsp each), wings (1 tsp each), breast halves (2 Tbsp each). Gently separate skin from breast, and rub remaining salt mixture under the skin on each side. Transfer bird to a deep pan, and cover. Refrigerate for 24 hours.
2. Drain accumulated juices from cavity, and pat inside of turkey dry w/ paper towels. Transfer to a large roasting pan fitted w/ a roasting rack, and place breast side up. Bring to room temperature; 1 1/2 - 2 hours! Pat dry again, inside and out.
1/4 C finely chopped fresh sage, plus 6 sprigs
1 Tbsp finely chopped fresh thyme, plus 12 sprigs
4 Tbsp unsalted butter, softened
3 dried bay leaves
2 tart apples, sliced 1/2" thick (cores reserved)
1 onion, quartered
2 celery stalks, sliced into 1" pieces
2 C water, plus more if needed
1. Preheat oven to 450°F, with rack in lowest position. Tuck wings under turkey. Stir chopped sage and thyme into butter, and rub over outside of turkey (sometimes I'll even rub some under the skin). Fill cavity w/ herb sprigs, bay leaves, apple cores, and onion. Tie legs together w/ kitchen twine. Scatter apples and celery around rack, and add water to pan.
2. Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temp to 350°F; roast, basting every 30 minutes for 1 1/2 hours more. Rotate pan, and add more water if pan is dry (I've never had to add more, though). Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160°F, about 1 hour more. Let turkey stand for 30 minutes before transferring to platter and carving. Reserve pan juices to make gravy, if desired. (Since I no longer make gravy, we just pour some of the juices on the turkey~delicious
Honestly, this is the best, best, BEST turkey we've ever had. Thanks to Martha Stewart's Thanksgiving issue Since we've been making our birds this way, we've been hosting (by request) Thanksgiving every year. I hope you try it! Let me know how it turns out!
My ass hurts. I've been thinking that it's gotten a lot smaller, but along with the "lot smaller" came a "lot flatter." SO, genius that I am, I decided to add more weight to my lunges, squats, and deadlifts. Um, yeah, 1st sentence.
B: Green tea, BAS w/ kale, avocado, broccoli, onion, turkey, hb egg, olives, and balsamic vinaigrette.
L: Leftover "primal pizza"~just 1 slice
D: These gyozas:
along with some stir-fried zucchini, onions, and mushrooms. Absolutely fabulicious.
It's supposed to be somewhat warm here this weekend--in the 30s! Hoping to get out in some sunshine, because I'm really sick of this Gotham City weather On a brighter note, I'm getting ready to start some seeds~always exciting to get ready for gardening season!
I've loaned my copy of The Primal Blueprint out to my parents. I'm really hoping they read it. My dad's Type-2 diabetic and around 400+lbs. My mother has high blood pressure, adrenal tumors (that she's getting removed in 2 weeks--possibly cancerous), thyroid issues, among other things. It's hard to change people's attitudes about health, even though they're getting no results with CW (unless masked symptoms and side effects = results). Only time will tell.
On to the weekend. Hope everyone's is grand!
Caution, This Post May Stimulate Your Appetite
I love looking at food. My husband HATES when I call him into the office to look at a new food blog I've discovered~sorry, honey! That being said, I also like to take pictures of my meals. Here's a little peak at some of my last few:
Smoked Salmon & Cream Cheese Omelet
Egg, Cheese, and Jam Breakfast Sandwich
Bratwurst, Sauerkraut, Cream Cheese Cabbage, and Mixed Green Salad w/ Egg~Doesn't it look like that sausage wants to reach right out and touch you?
Eggs and Leftover Cream Cheese Cabbage
Deluxe Bacon Cheese Venison Burger *drool*
A new wordpress blog is in the works~I'll be posting food pics, recipes, etc...all Primal Friendly, of course. I'll be sure to link it here once it's up and running!
I'm off to get some groceries, take the pup (and kiddos) for a walk, and enjoy the heatwave (42°F~woo hoo!).
Beautiful photos! That egg and cheese sandwich looks positively divine, although I've never heard of jam with eggs and cheese - what kind of jam do you use?