You can almost guarantee it will happen: you invite a few friends or family members over for Thanksgiving, and one will inevitably tell you that they're on some new diet this year, and you've got to figure out how to cater to their needs because you're a nice person.
While the classic Thanksgiving bird will satisfy somebody on the paleo diet, the butternut squash "steak" will make your vegetarian friend happy if they can look past the fact that everybody else is feasting on turkey. The best part? Both are low FODMAP and gluten free. So these two relatively simple holiday recipes can really cover all of your dietary bases.
Roasted turkey from Delicatessen Executive Chef Michael Ferraro
- 14-16 lb turkey whole
- 6 sprigs rosemary
- 6 sprigs thyme
- 12 cloves garlic
- 4 shallots
- 1 green apple
- 1 orange
- 1⁄2 cup brown sugar
- 2 bay leaves
- 1 cup salt
- 4 gal water
- 4 tbsp olive oil
- 1 cup cider
- 2 carrots
- 2 onions
- 1⁄2 head of celery
- 4 cups brown turkey stock
- 1. In a large pot add salt, bay leaves, 2 sprigs thyme, 2 sprigs rosemary, sugar, 2 cloves garlic (smashed), 2 cups cider and 4 gallons of water.
- Put pot on stove. Heat liquid until salt and sugar is dissolved. Cool.
- Submerge turkey for 3 hours.
- Take out, pat dry inside and out. Let air dry for 2 hours in refrigerator.
- Chop vegetables (carrots, onions, celery) and place below roasting rack.
- Cut oranges and apples in fourths. Smash garlic cloves. Add whole ingredients (rosemary, thyme, garlic, shallots, oranges, apples, bay leaves) into cavity of turkey.
- Preheat oven on convection to 375 degrees.
- In a roasting pan, tie turkey legs together and oil all areas of the turkey skin. Season limberly with salt and pepper.
- Place in preheated oven at 375 degrees for 30 minutes. Lower temp to 350 for 2 1⁄2 hours.
- Remove turkey and loosely cover with alum foil for 20 minutes until internal temperature reaches 165 degrees.
- If desired, remove skin after turkey has rested.
Method for Lean Gravy
- Remove turkey from pan and strain all liquid and juices from vegetables through a fine sift. Cool.
- There will be thick layer of fat, remove fat reserving only the liquid.
- Add 4 cups of brown turkey stock to a medium sized pot along with remaining liquid from roasting pan. Reduce over high heat by 3 quarters.
- Season with salt and pepper.
Spice-Roasted Butternut Squash "Steak" with hazelnuts and preserved lemon by RPM Steak Executive Chef/Partner Doug Psaltis
- 1 large butternut squash
- 1 tbl coriander seeds (ground, coarsely)
- 1 tbl black pepper corns (ground, coarsely)
- 1 tbl Szechuan pepper corns (ground, coarsely) (Note: if needed you can substitute coriander seeds)
- ¼ cups chopped piedmontese hazelnuts
- 1 preserved lemon
- 2oz butter
- Sea salt
- peel and cut the squash 1 ½” thick, removing all the seeds
- season the squash with a mixture of all the spices, be sure to press the spices in to ensure a nice coating
- place the 1oz of butter in a cast iron pan over medium heat
- when the butter is foamy , season the squash with salt and add to pan
- allow the squash cook slowly, try not to move it too much or the spices might fall off
- after 4 minutes turn the squash over add the thyme spring to the pan and the remaining butter
- allow to cook for another 4 minutes than transfer to serving dish
- chop the preserved lemon, making sure there are no seeds and add to the pan along with the hazelnuts
- finish the dish by serving the hazelnuts and lemon over the squash and drizzling the butter around the plate
Yield: 3 servings per large butternut squash