Adaptive Cooking: Roast Turkey

Saturday, March 2, 2013

Roast Turkey - Convection Oven

When the turkeys appear in the store around Thanksgiving, I pick up several extras for the freezer, so I can roast one intermittently through the winter. It is difficult to find a turkey that has no added solutions (which I am sensitive to) any time except for the month of November (at least that is the case here in Montana).

I have a convection oven, and I love the way it roasts whole poultry! Crisp golden skin and moist succulent meat! Amazing - so moist - you would never know it isn't all pumped up with some "enhancing" solution.

I roast my turkey at 350 degrees on the "Roast" setting of my oven. It will cook much quicker than a traditional oven, so I always figure it will take about 2/3 as long as the label on the packaging indicates.

Do I marinate it in advance? No. Brine? No. Baste it? No. Stuff it? No, I don't do anything except put it in a pan and put the pan in the oven and test the internal temperature after a couple of hours.

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I have been managing my many food allergies / intolerances with special recipes for over 20 years. I avoid wheat, barley, oats and all related grains. I avoid dairy products from cows, although I am able to use sheep or goat products sparingly. My worst symptoms occur with legumes; soy, peanuts, green beans, dried beans, lentils, and peas of all kinds. Even vanilla, which is a bean - causes me problems. I avoid all plants in the gourd family; zucchini, cucumber, squash, pumpkin, melons. I do not eat fruit with pits; cherries, peaches, apricots, plums. Lately, I am finding grapes, grapeseed oil and wine are not my friends.

This list is fairly restrictive, yet over the years, I have learned to adapt favorite recipes with alternative ingredients. I have learned what products work for me, and when I entertain, I find my guests never miss the common ingredients I must avoid. I am frequently asked for recipes and I've decided it is time for me to share my recipes with the world. This idea has been with me for many years, but it was not until my daughter, Meshell Alyse agreed to help me with the photography that I felt I could manage the overwhelming task of introducing my special way of cooking to the world. Enjoy!