What’s that, you say? It’s not normal to roast a turkey in the middle of April?
We bought half a pig last weekend. The stand alone freezer filled up quick, and we had to turn to the freezer attached to the fridge to store the rest of it. Except, there was a whole turkey in there, which we bought on sale at EarthFare a couple of months ago. Sucker had to get out of there, so into the oven it went!
So there I was, roasting a turkey on a Sunday afternoon in April…
This past week, I’ve been working finding *balance.* Working from home makes it really easy to work all the time. I find myself working until 9, 10, 11 at night, and when I’m not working, I’m thinking about working. I haven’t been spending the time here or on my other side projects, which is really where I want to be. So the past few days, I’ve been trying to make sure I take a minute for other things as well. I’m writing this as I sit on my couch, with my sweet Folly girl napping next to me. She’s got her head in my lap, and she’s having some crazy puppy dreams, clearly chasing squirrels, because her feet are running and twitching like crazy. 🙂 I’m watching this somewhat ridiculous show on Netflix called Twisted, and eating some paleo chocolate chip cookies that I made. (Scaleo!)
I’m also working on finding my patience. I’m more of an “immediate results” kind of person, and when I can’t make stuff happen right away, I get super frustrated and feel like I’m not getting anywhere. In looking back over the past month, I’ve definitely made progress. Not progress in the ways I thought I would have, but it’s coming along. Slowly but surely.
One thing I’ve noticed working from home is that I rarely prep food for the week. I used to prep for the week and have a bunch of things waiting in the fridge to pack for lunches and use for dinners, and I’ve been slacking pretty hard on that front. I realized last week when I made a cup of coffee for lunch that I should probably get back on track. 🙂
While seemingly out of season, roasting a turkey was actually a lifesaver in the meal prep department! Hubs had lunch for the week, I’ve snacked on it a bit (when you eat paleo you do occasionally eat “meat snacks”), and I had a great salad with turkey, cranberries, and spicy-sweet walnuts for lunch.
The best part was that I put it in the oven and went on with my day–there wasn’t any babysitting that had to happen! I basted every once in awhile when I thought of it, but other than that, I just left it alone. The recipe is super-duper easy, and gives a great crispy skin to the turkey, which is a must.
- 15 lb turkey, neck and giblets removed
- 1 medium yellow onion, cut into chunks
- 4-5 sprigs fresh rosemary
- 1 c broth
- 2 Tbsp ghee
- s & p
- Preheat the oven to 450°.
- Stuff the turkey with the onion and rosemary sprigs, then rub the outside of the turkey generously with salt and pepper.
- Pour the broth into the bottom of the roasting pan, then place the turkey in the pan.
- Turn the oven down to 350°.
- Bake the turkey for 3.5 hours (or 13 mins per pound), basting once every hour or so.
- In the last 20 minutes, melt the ghee and brush over the turkey.
- Turkey is done when internal temperature reaches 165°.
I’m trying something called Bloglovin, have you heard of it? I hadn’t. But apparently, it’s a way to get people to follow your blog! So, I’m including a link here to get started–check it out!