Earlier this month, we posted a blog with facts but, now we have even more to say about turkey.  And we have photos from Ashley’s home kitchen to show you how she made an easy no brine turkey.

We talked about preparing your turkey different each time you cook it.  Now we are going to show you what Ashley did this week.

Here’s a quick and easy solution if you don’t have time, space or interest in brining a turkey:

Easy No Brine Turkey with Citrus Gravy Jus

Ingredients

Turkey
• 1 head garlic + 1 Tbsp minced
• 2 oranges, zested and halved
• 2 lemons, zested and halved
• 1/2 cup mayonnaise
• 2 Tbsp finely chopped flat-leaf parsley, plus 6-8 reserved springs
• 2 Tbsp finely chopped fresh thyme, plus 6-8 sprigs
• 2 Tbsp finely chopped fresh rosemary, plus 6-8 sprigs
• 1 Turkey, thawed if frozen, giblets and neck reserved (15-18lbs)

Gravy Jus
• 1/4 cup arrowroot powder
• 1 yellow onion, diced
• 2 bay leaves
• 1-2 sprigs fresh thyme
• 1 qt chicken stock: ½ cup reserved
• 2 Tbsp finely chopped fresh flat-leaf parsley

Preparation

  1. Place a rack in the lower part of the oven and preheat to 450°F.
  2. In a small bowl, mix 1 Tbsp minced garlic, zest of 2 oranges and 2 lemons, 1/4 tsp salt and pepper mayonnaise, chopped: parsley, thyme and rosemary.
  3. Remove neck and giblet pack from the turkey and place the contents in the bottom of a large roasting pan.
  4. Place turkey in the roasting pan, breast-side up, on a rack. Pat dry with paper towels. Cut the head off the garlic clove. Stuff the cavity with the halved head of garlic, the herb sprigs, 1.5 orange halves, and 1.5 lemon halves (reserving the remaining halves for the gravy jus).
  5. Starting at the neck of turkey, carefully loosen the skin from the breast and thigh meat with your fingers.
  6. Spread mayonnaise mixture under the skin and all over the outside of the turkey
  7. Place the turkey in the oven and turn the heat down to 350°F roasting for 1 hour.
  8. After the first hour, rotate the pan and continue roasting until the thickest parts of the turkey reach 165°F. Be sure to check at 30-minute intervals to ensure that your turkey is not getting too brown on the top. To prevent further browning, tent the turkey with foil.
  9. Transfer the turkey to a cutting board and let rest for at least 30 minutes. Reserving the neck and discarding the giblets.
  10. Place the roasting pan across 2 burners on your stove. Add the onion, bay leaves, and thyme and sauté over medium heat until onion is softened.
  11. Add all but ½ cup of the stock, and the turkey neck to the pan and cook stirring constantly until any browned drippings from the bottom of the pan are incorporated and the broth starts to simmer.
  12. Place the arrowroot in a small bowl and add ½ cup of stock. Whisk until the arrowroot dissolves and add the dissolved mixture to the pan. Add the juice from your remaining fruit halves and stir in until mixed.
  13. Reduce heat to low and simmer until the liquid thickens into a nice gravy jus. Remove the neck from your gravy and discard or eat.
  14. Carve the turkey and serve with gravy jus.

Here are some images of what your easy no brine turkey will look like as you prep it!

Always remember that regardless how you prepare a turkey, the internal temperature should reach 165°F at its thickest part.

Below is a picture of the finished product!  Carve and enjoy!

Are you looking for some delicious side dishes to prepare with your easy no brine turkey? Try some of these anti-inflammatory sides that your whole family and your holiday guests will enjoy!

Green Beans with Almond Gremolata

Servings: 8

Green Beans with AlmondIngredients

  • 1 large shallot, finely chopped
  • 2 Tbsp white wine vinegar
  • 4 Tbsp olive oil, divided
  • 1 clove garlic, finely chopped
  • 1 tsp chopped fresh rosemary
  • 1/2 cup roasted almonds, roughly chopped
  • 2 tsp grated lemon or orange zest
  • 1/2 cup flat-leaf parsley, chopped
  • Salt and pepper to taste
  • 1 1/2 lob green beans, trimmed

Instructions

  1. Bring a large pot of water to a rolling boil with 1 Tbsp salt. Fill a large bowl with ice water.
  2. In a large bowl, toss shallot and vinegar; let stand.
  3. In a small skillet, heat 2 Tbsp oil, garlic and rosemary over medium heat until garlic sizzles and begins to turn golden, about 2 minutes. Remove from heat and toss with almonds and zest. Add parsley and toss again.
  4. Add green beans to the boiling water and cook until just tender, about 3-5 minutes. Using a slotted spoon, transfer beans to ice water. Once cool, remove and pat dry.
  5. Whisk remaining oil into shallot mixture with about 1/2 tsp each salt and pepper, or to taste. Toss green beans with vinaigrette. Transfer to a serving dish and sprinkle with almond mixture.

 

“Rice” Stuffed Acorn Squash

Servings: 8

Rice Stuffed Acorn SquashIngredients

  • 2 cups cauliflower rice
  • 1 bunch spinach, thick stems discarded, leaves roughly chopped
  • 4 small acorn squash (~1 lb each)
  • 3 Tbsp olive oil, divided
  • Salt and pepper to taste
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 2 green onions, finely chopped

Instructions

  1. Preheat oven to 425°F.
  2. Cut 1/2 inch from the pointy end of each squash, then halve each through it’s center. Spoon out and discard seeds. Rub squash with 1 Tbsp oil and season with salt and pepper to taste. Arrange on baking sheet and roast, hollow sides down, until tender, about 25-30 minutes.
  3. Meanwhile, heat remaining 2 Tbsp oil in a large skillet on medium. Add onion, season with salt and pepper, and cook, covered stirring occasionally, 8 minutes.
  4. Uncover and cook about 6-8 minutes more, stirring occasionally until onion is very tender and beginning to turn golden brown. Stir in garlic and thyme and cook 2 minutes. Remove from heat.
  5. Place cauliflower rice in a microwave safe dish. Heat until warmed completely through.  Place spinach on top of the rice and cover with a lid. Let stand 5 minutes.
  6. Transfer squash to a platter or individual plates, hollow sides up. Fold spinach and green onions into rice along with onion mixture, then spoon into squash halves to serve.

 

Roasted Carrots & Red Onions

This sweet and spicy side dish is a hit with every family. If your family doesn’t like spice, don’t despair – simply omit the cayenne pepper and crushed red pepper. Add salt and black pepper in it’s place.

Servings: 8

Roasted Carrots and OnionsIngredients

  • 2 Tbsp olive oil
  • 3 Tbsp honey
  • 1 tsp cayenne pepper or cajun seasoning
  • 1/2 tsp crushed red pepper
  • 1/2 tsp smoked paprika
  • 2 red onions, sliced into wedges
  • 1 lb carrots, peeled, halved lengthwise and cut into 2″ segments
  • 2 sprigs fresh thyme
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a small bowl, combine oil, honey, cayenne, red pepper and paprika.
  3. In a large bowl, combine onions and carrots. Pour honey mixture over top. Toss to evenly coat and spread veggies on baking sheet. Add thyme sprigs to pan and roast for 30-40 minutes, until veggies soften and caramelize. Toss once halfway through cooking.
  4. To serve, season with salt and pepper if desired and top with chopped parsley.

 

If you’re interested in an anti-inflammatory lifestyle and more recipes like this Easy No Brine Turkey and side dishes, check out The Official Anti-Inflammatory Diet Masterclass.  Or email us at info@vitalityconsultantsllc.com for more details.

 

Want free anti-inflammatory recipes, downloadable resources and efficiency tips and tricks from a professional chef?  Of course you do!  Click here for the secret sauce! 

 

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