It’s that time of year, and if you’ve always wondered how to easily keep that stuffing in (or apples/onions/lemons), here is a quick and simple How To with photos!
Our paleo stuffing includes crumbled browned spicy sausage (out of the casing), lamb and ground pork, with bacon lardons for good measure.
After sweating the onions we added the meat, and once browned, added apple chunks and carrots.
Then the fun part. We see people putting bacon in all sorts of lattice designs on top of the turkey. The bacon fat drips off the sides and into the pan.
Pat your turkey dry with paper towels. Then put your fingers gently between the skin and meat and wiggle back and forth breaking up that clear fascia. You won’t pierce the skin–it’s a lot stretchier than you might think.
Salt and pepper the cavity.
Cut a piece of bakers twine about 14 inches long (depending on the size of your turkey).
To Truss, start by clipping a hole in the skin with kitchen shears and thread the string through to the mid point. Clip a hole near a bone or anchor point and thread through, pulling tight(don’t worry, we will get that skin flat on top in a second.
Start from the middle and sew up either side. Again we anchor to the rib cage or a bone if we can.
We cook breast side down for an hour. It’s an old Alton Brown trick to let the juices run down into the breast that can tend to be drier due to its lower fat content.
Remember your dark roasters cook way faster than you expect. Our 13lb STUFFED turkey was done in less than two hours!
Cook to 165F and let it rest out of the pan with some foil tented on top for 30-45 minutes.
We hope you love this #Paleo Turkey+ Stuffing as much as we do!