Lemon Rosemary Garlic Buttered Turkey

Thanksgiving 2013

Lemon Rosemary Garlic Buttered Turkey
Yield: Serves 8-10

Ingredients:

One 12 pound thawed turkey
2 heads of garlic
2 medium onions
3 pounds of baby red potatoes
1 can of chicken broth
1 cup of water
4 lemons, zested and sliced
1 stick of room temperature butter
Dried rosemary
salt and pepper
olive oil

Directions:

1. Thaw out your turkey for THREE days in our fridge. When completely thaw, remove the giblets from your turkey, wash out the cavity and pat dry with paper towels.
2. Quarter all your potatoes and onions and place on the bottom of your roasting pan. Drizzle with olive oil, salt and pepper.

3. In a bowl, mix your butter, one head of minced garlic, rosemary, lemon zest, salt, and pepper. Mix well. 

4. Separate the skin from the turkey breast and rub half of your butter mixture under the skin. Rub the rest of the butter mixture on the outside of the skin.

5. Place your lemon slices under the skin of the breast and inside the bird's cavity.

6. Place your bird on the roasting rack in your pan. Salt and pepper the entire bird.

7. Pour your water and chicken broth into the roasting pan.

8. Cut off the top of the second head of garlic and place inside the cavity of the turkey.

8. Place a foil tent over your bird. Cook for 3 hours at 325 F. Half way through remove the tent. Make sure to baste your turkey often (every 20 minutes or so) with the juices at the bottom of the pan. 

Happy Thanksgiving! Enjoy!! 

Hemp Granola

Hemp Granola
Yield: 14 servings

Ingredients:

5 cups rolled oats

1 1/2 cups finely ground flax

2 cups Hemp Hearts
1 cup sliced almonds

3/4 cup melted coconut oil

1/2 cup brown sugar

1 cup maple syrup

1/4 cup vanilla extract

1 tablespoon of cinnamon 

1 teaspoon salt

Directions:

1. Mix all your dry ingredients (oats, flax, hemp, almonds, sugar, cinnamon, and salt) together in a large bowl.

2. In a microwave safe bowl, melt your coconut oil. 

3. Pour in your coconut oil, maple syrup, and vanilla extract into your dry ingredients. Mix well.

4. Line two large baking sheets with foil and spread out your granola mixture. 

5. Bake at 300 F for 45 minutes. Pull out at 15 minute incriminates to stir your granola. Store in an air tight container for up to two weeks.

6. Enjoy the yummy goodness with some fruit and yogurt for a hearty and filling breakfast! :)

Maple Almond Granola

Maple Granola

Yield: 12-14 servings

Ingredients: 

4 cups whole organic oats

1 cup fine ground flax seed

1 1/2 cups sliced almonds

1 teaspoon salt

1 tablespoon of cinnamon

1 cup Rice Crispies

1/3 cup coconut oil

2 tablespoons vanilla extract

1 cup maple syrup

1/4 cup brown sugar (optional)

Directions: 

1. In a microwave safe bowl, add your coconut oil, maple syrup, vanilla, and sugar. Microwave for 1 1/2 minutes until liquid and smooth. Stir well.

2. In a large bowl, add your oats, flax, rice crispies, almonds, cinnamon, and salt. Mix well.

3. Pour your liquid syrup mixture into your oat mixture and mix well.

4. Cover two baking sheets in foil and spread out your mixture evenly. 

5. Bake at 300 F for 30 minutes. Pull out at the 15 minute mark and stir well and put back in baking for an additional 15 minutes. 

As promised, in my previous post, I was going to make granola today and put up the recipe. I took a tiny little nibble and man it was delicious! I can't wait to gobble it up for breakfast! Store in an airtight container for up to two weeks. I bought almost all my ingredients at Whole Foods, and I had the rest already in my pantry. The total cost for about a month supply of this granola (two batches) is about $18. Whole Foods sells their bulk granola at about $3.99 a pound which lasts about 3-4 servings for a pound making it about a $32 a month cost. Enjoy!