To take a little of the emotional pressure off my mind going into my first ancestral Thanksgiving, I bought a "minimally processed" turkey. I can't afford a free-range bird, but I found one that had never been frozen and had not been injected with any "enhancing" solution.
Notes: - I roasted it without any stuffing; I just rammed a few stalks of celery into the cavity - I smeared the skin with coconut oil and it produced the brownest, crispiest skin I can every remember. - I reserved the giblets and saved the broth from the roasting pan; more on that later.
My grandson and I tore into the bird fresh from the oven and neither of us wanted or needed anything but a little salt. The bird was our whole meal.
That was yesterday; today I simmered the giblets and neck in the broth from the roaster (I always start roasting with some water in the bottom layer of the dish). Tomorrow I'll be putting the carcass, the giblets and broth plus the meat from 1/2 the breast into the slow cooker to start a stew with chicken gizzards, carrots, celery and onion. I might throw a little rutabaga.
I find myself much less worried about the holiday now, because it's now about great primal eating.
How about you? Have you cooked a primal turkey lately? For Thanksgiving, what do you fix with it?