I’ve partnered with Vitamix Canada to bring you this festive, healthy and delicious recipe for a Canadian Thanksgiving Day Feast! It’s a delicious Roast Turkey, Cauliflower Purée and Carrot Soup! It’s my paleo riff on the classic Thanksgiving Day dinner: Turkey, Mashed Potatoes and Gravy! This recipe is all about eating well while reducing food waste. Please read more here: http://cookprimalgourmet.com/paleo-thanksgiving-turkey and Like Vitamix Canada at http://facebook.com/vitamixcanada
In celebration of the Thanksgiving Day Holiday, Vitamix and Primal Gourmet are GIVING AWAY one VITAMIX ASCENT 2300 to one lucky winner over on the @primal_gourmet Instagram account! Full contest rules here: http://cookprimalgourmet.com/giveaway-vitamix-ascent-2300. Contest open to Canadian residents only.
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Recipe and Measurements:
Full recipe can be found here: http://cookprimalgourmet.com/paleo-thanksgiving-turkey
But I’ll also post everything below so that you can copy-paste into a word document and print before cooking.
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Music by: David Cutter Music – http://www.davidcuttermusic.com
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Roast Turkey, Cauliflower Purée and Carrot Soup (sponsored by Vitamix)
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Ingredients:
1 bone-in Turkey breast – bone-in, skin on – approx. 2 lb
4 carrots – very roughly chopped
2 celery stalks – very roughly chopped
1 medium onion – quartered
1 head cauliflower
6-8 cloves garlic
1 tbsp fresh ginger root – peeled and cut in half
2 tsp herbes de provence
1 tsp turmeric
salt and pepper to taste
2 tbsp extra virgin olive oil
1/3 cup ghee
½ cup coconut milk
750ml chicken stock (preferably homemade)
Method:
1. Preheat oven to 350F.
2. To a small roasting dish, add chopped carrot, celery, onion, ginger and 3-4 cloves of garlic in their skin. Drizzle vegetables with extra virgin olive oil and season with salt and pepper. Set aside.
3. Rinse turkey breast and pat dry.
4. In a mortar and pestle, add 3-4 cloves of garlic (peeled) along with a pinch of salt. Bash until smooth. Add ghee and herbes de Provence. Mix until combined. Rub the mixture overtop of the turkey breast and season the bird with salt and pepper. Place the turkey breast, bone-side down, overtop of the vegetables. Roast for 1:15 – 1:30 or until internal temperature is 165F in the thickest part of the breast meat.
5. Roughly chop cauliflower into large florets. Add to a stock pot with steamer insert and steam cauliflower until fork tender. Transfer to Vitamix along with 1tbsp extra virgin olive oil and a pinch of salt. Blend on high until completely smooth. Adjust seasoning as required. Transfer to serving bowl.
6. Remove turkey and vegetables from oven. Set turkey aside and cover with foil to allow juices to redistribute into the meat. Add roasted vegetables and 3/4 of rendered juices to the Vitamix along with 750ml chicken stock, 1/2 cup full-fat coconut milk and 1 tsp turmeric. Season with a pinch of salt and pepper and blend on high until completely smooth (approximately 3:30 minutes). Adjust seasoning as required. Transfer to serving pot to keep warm. Tip: Reserve 1/4 of the rendered roasted turkey juices for step 7.
7. Carve turkey breast into thin slices. Be sure to set aside the bone for a home-made stock later on. Transfer carved turkey to the roasting dish with reserved juices (see step 6).
8. To serve: In a bowl, spoon a generous serving of cauliflower purée, top with a few slices of roasted turkey breast and ladle carrot soup around the edges. Garnish with a sprig of carrot top (remember, no waste!).
Roast Turkey, Cauliflower Purée and Carrot Soup!#PaleoThanksgivingRecipes
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