Turkey Stuffed with Cranberries and Orange Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 12


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ORGANIC INGREDIENTS

  • 1 frozen turkey of about 5 kg (11 lbs)
  • The juice of a lemon, freshly squeezed
  • 250 ml (1 cup) water
  • Oil, salt and pepper, to taste

Stuffing:

  • 30 ml (2 tbsp) olive oil
  • 1 yellow onion, finely chopped
  • 135 g (1 cup) celery, finely chopped
  • 200 g (2 cups) leeks, sliced
  • 350 g (4 cups) cubes of dry bread
  • 120g (1 cup) dried cranberries
  • 100 g (1/2 cup) coconut oil* (melt over low heat)
  • 60g (1/4 cup) sherry
  • 60 g (1/4 cup) orange juice, freshly squeezed
  • 15 ml (1 tbsp) organic orange zest
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 2 pinches ground cloves
  • 3.5 ml (3/4 tsp) salt
  • 1 ml (1/4 tsp) pepper

PREPARATION

Turkey:

  1. Thaw turkey in the refrigerator (2 to 3 days) or in cold water (5 to 6 hours).
  2. In a bowl, combine lemon juice and water. Use this mixture to wash the inside and outside of the turkey. Dry well with paper towels.
  3. Traditional cooking: Preheat the oven to 165 °C (325 °F).
    Hypotoxic cooking: Preheat  the oven to 110 °C (230 °F).
  4. Place the stuffing inside the turkey. Attach the wings to the sides with toothpicks and tie the thighs with baking string.
  5. Place the turkey, breast up, on a rack at the bottom of a large roasting pan.
  6. Brush the top of the turkey with oil. Season with salt and pepper to taste. Cover and bake on the central grill according to the time mentioned above for the chosen cooking method.
  7. Insert a meat thermometer in the thigh, near the breast but without touching the bone. The turkey will be ready when the thermometer indicates a temperature of 82 °C (180 °F). Cooking time may vary depending on the size of the turkey and the roasting pan used. Dark-coated roasters will generally cook faster than lighter-finished roasters.
  8. Traditional cooking: Remove the lid after 3 hours of cooking and then baste the turkey every 30 minutes until the end of cooking.
    Hypotoxic cooking: Remove the lid after 8 hours of cooking and then baste the turkey every 30 minutes until the end of cooking.

Stuffing:

  1. In a large skillet, heat oil and sauté onion, celery and leeks over low heat for 10 minutes, stirring frequently.
  2. Place in a large bowl, add the other ingredients and mix well.

 

Turkey Stuffed with Cranberries and Orange Gluten-free, dairy-free (casein-free) and hypotoxic By: Cuisine l'Angélique

This stuffed turkey will be delicious with cranberry and maple sauce.

TIP

*  It is important to use a firm coconut oil at room temperature and light to the taste. If you do not follow a diet excluding dairy products or if you follow the hypotoxic diet, you can replace coconut oil with clarified butter (ghee). This butter, also called cooking butter, is consistent with the hypotoxic diet because casein (milk protein) is removed from the latter.