Thanksgiving is the one time per year I get to make food for my whole family! Before I started doing this about 5 years ago, we usually did the popular Asian thing of eating Hot Pot for Thanksgiving. However, my family already eats hot pot a lot, so I guess one year I just started making Thanksgiving my day to cook!
This year, I did something a bit different. I read somewhere that you can actually brine your turkey while thawing! Which means you can brine for longer. Oh, btw, if you haven’t tried brining your turkey yet, GET ON IT. Brining your turkey makes the turkey juicier and more flavorful!
So this year, I tried out Paleo Spirit’s Turkey Brine with a some modifications – I used sea salt, star anise, bay leaves, Herbes de Provence, rosemary, orange peels, fresh orange juice, honey, and garlic, but skipped the juniper berries. Also, since I was brining while it thawed, I brined 48 hours with only 1 cup of sea salt instead of 2 (so it won’t be too salty).
Here’s making of the brine – it smelled AMAZING:
So on Thanksgiving day, which was 2 days later of brining and defrosting, we got the turkey all clean and buttered up and ready to go for the oven.
Out of the oven, finally – it was beautiful:
Okay, it might not have been the most beautiful… But it was definitely the tastiest Turkey I’ve ever made. I highly recommend Paleo Spirits Holiday Turkey Brine!!
Bacon Wrapped Zucchini
This was SIMPLE and DELICIOUS! All we did was slice up some zucchinis and wrapped some bacon around them and put it in the oven until the bacon looked done. It was no joke, ridiculously delicious. Check out the ridiculously easy recipe here.
Crab Stuffed Mushrooms
Got this recipe off of Paleo Diet Lifestyle along with some tweaks because some of the dinner guests didn’t like thyme and what not. So all I used was just mushrooms, some mayo, salt/pepper, garlic and a can of crab. Easy and yummy = my favorite kinds of recipe!
Semi-Paleo Pumpkin Pie
I simplified an already easy recipe by Everyday Paleo for this one. Unfortunately, I was too lazy (and sick, apparently I got a cold right before Thanksgiving) to make the crust, so I had an organic ready pie crust from Whole Foods I used instead of making the crust myself.
For the pie filling, I only used a the pumpkin puree, grated ginger, eggs, honey, and coconut milk. Came out a bit too sweet for my taste, but other than that, it was very yummy! And it was so easy!
About to bake: