#paleothanksgiving

Enjoy a flavorful and tender Paleo-friendly herb-roasted turkey for your Thanksgiving feast. The aromatic blend of fresh herbs and garlic infuses the turkey with incredible taste. It's a perfect centerpiece for your holiday table.

Ingredients: 1 whole turkey 12-14 pounds. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons fresh sage, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 lemon, halved.

Instructions: Set the oven temperature to 325F 163C. After giving the turkey a thorough rinse, pat it dry with paper towels. To make a herb paste, combine the minced garlic, chopped rosemary, thyme, sage, and olive oil in a small bowl. Apply the herb paste to the entire turkey, including the cavity and under the skin. Give the turkey a liberal amount of salt and pepper. Put the lemon halves inside the turkey's cavity. Use kitchen twine to secure the turkey legs together. Turkey should be placed breast side up on a roasting rack inside a roasting pan. For approximately 3.5 to 4 hours, or until the internal temperature reaches 165F 74C, roast the turkey in the preheated oven. Every thirty minutes, baste the turkey with pan juices. After cooking, take the turkey out of the oven and give it 20 to 30 minutes to rest before carving. After carving the turkey, serve it with your preferred Paleo sides.

Prep Time: 30 minutes

Cook Time: 240 minutes

A delightfully satisfying and fall-inspired dish, this Paleo Thanksgiving side dish combines the natural sweetness of butternut squash with the savory richness of bacon and the nutty crunch of pecans, all glazed with maple syrup.

Ingredients: 1 butternut squash, peeled, seeded, and cubed. 4 slices of bacon, cooked and crumbled. 1/4 cup chopped pecans. 2 tablespoons maple syrup. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon ground cinnamon.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, and cinnamon until evenly coated. Spread the seasoned squash cubes onto a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through. Remove the squash from the oven and drizzle with maple syrup, then sprinkle with crumbled bacon and chopped pecans. Return the baking sheet to the oven and roast for an additional 5 minutes, allowing the flavors to meld and the toppings to become slightly crispy. Once done, remove from the oven and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

A delicious Paleo Thanksgiving side dish, Roasted Butternut Squash with Sage and Bacon pairs the sweetness of butternut squash with the savory taste of bacon and the earthy scent of fresh sage. It's the ideal complement to your holiday spread.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 4-6 slices of Paleo-friendly bacon, chopped. 2 tablespoons fresh sage leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. The butternut squash cubes should be thoroughly coated after being tossed in a big bowl of olive oil, chopped sage, salt, and pepper. Arrange the seasoned butternut squash in a single layer on a baking sheet. Distribute the chopped bacon on top of the cubes of butternut squash. Roast, tossing once or twice during cooking, in a preheated oven for 25 to 30 minutes, or until the squash is soft and the bacon is crisp. Take out of the oven, allow to cool down for a short while, and serve as a flavorful Paleo side dish for Thanksgiving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Paleo Thanksgiving dressing is a healthy and flavorful alternative to traditional stuffing. It's made with ground turkey, cauliflower rice, and aromatic herbs, all cooked together to create a satisfying side dish that everyone will love.

Ingredients: 1 lb ground turkey. 2 cups cauliflower rice. 1 onion, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1/2 cup chicken broth. 2 tbsp coconut oil. 1 tsp dried sage. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat coconut oil over medium heat. Add diced onion, celery, and garlic. Cook until softened, about 5 minutes. Add ground turkey to the skillet. Cook until browned, breaking it up with a spoon. Stir in cauliflower rice, dried sage, dried thyme, salt, and pepper. Pour chicken broth over the mixture. Cook until the liquid is absorbed, about 5 minutes. Transfer the mixture to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown. Serve warm as a delicious Paleo Thanksgiving dressing.

Prep Time: 15 minutes

Cook Time: 30 minutes