Brown - Feast: Sugar Free, Carb Smart, Gluten Free Recipes for Your Traditional Family Celebrations

Table of Contents

Copyright

Feast: Recipes for Your Traditional Family Celebrations

Copyright 2015 | Gwen Brown

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Photography by Gwen Brown

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Celebrating Traditional Favorite Recipes

Savory classic cornbread and dreamy caramel are just two of the featured flavors in this years Feast cookbook. While a majority of the recipes are based on time-honored family classics, Ive included some fun twists with browned butter, caramel, and hints of citrus.

In this years Fall and Winter edition, Im dreaming of family feasts both small and large. Whether youre putting together a cozy meal for just two, putting on a grand spread, or (like me) you are simply taking a few favorites to several large family gatherings, youll find the recipes you need to make your meals memorable and healthy.

Its my hope that you discover new favorites as well as new ways to enjoy the classic flavors of your own familys traditions. And that these pages will inspire you to celebrate in ways that support your health and enrich your time together with family this holiday season and beyond.

Id like to dedicate this edition to my best friends, Heidi and Beth, who encouraged me to go for it and put out my first cookbook. And to my mother-in-law and my husband, who both have special dietary needsIm so happy to be able to share foods that are indulgent AND healthy at our family feasts.

Resources & Special Ingredients

There are a few special ingredients that I like to make ahead or order ahead for holiday baking. Youll find my make ahead recipes, like here in the cookbook.

If youve been a low-carber or a Trim Healthy Mama for a while, you will probably have most of the special ingredients on hand already. Baking low carb is a challenge, but the Trim Healthy Mama sweeteners and Baking Blend are wonderful options that produce consistently good results. Most often, I do offer an alternative ingredient in recipes calling for special ingredients. You can find all of the resource links, special ingredients, and special equipment for this book listed on my website at

http://gwens-nest.com/feast-15-resources

From my table to yours,

Main Dishes

Roasted Turkey

Roasted Turkey Breast

Roast Beast

Roasted Turkey

Large 18-20 pound bird serves: 12 or more

12-14 pound bird serves: 8-12

Shes the crown jewel of the Thanksgiving table, and she should be regal, beautiful, and above all else NOT dry. Ive tried a variety of cooking techniques over the years and this is my all time most favorite. It turns out a beautiful, perfect bird every time with buttery fork tender meat. You really cant go wrong. For a large, 18-20 pound bird, I like to allow around 4 to 5 days to thaw in the refrigerator for a frozen bird, and 8 hours of cooking time. A smaller 12-14 pounder needs around 3-4 days to thaw, and 6 hours of roasting time. I try to have the turkey out of the oven and resting to carve about 30 minutes before dinner is served. That gives me time to reheat other dishes in the oven.

Ingredients

• 1 turkey, thawed with giblets removed
• 2 tablespoons butter, melted
• 1/4 teaspoon Season All, or seasoning blend of your choice

Special Equipment

• Marinade Injector these look like a giant hypodermic needle, and are usually sold in the area where you find marinades in your grocery store. Or see Resource Page at

http://gwens-nest.com/feast-15-resources/

• Large Roasting Pan with rack you can use the foil pans, but be sure to place it on a large baking sheet to make it easier to get it into and out of the oven. Turkeys are heavy!
• Wide heavy duty aluminum foil

Notes: If youre roasting a whole turkey as well as a turkey breast, Id start them at the same time, then remove the breast 2 hours into the long roast. You can either let it cool and place it back into the fridge until the final browning step, or possibly keep it in a slow-cooker for the remaining time set to warm. When the larger bird is finished slow roasting, continue with the instructions for the final browning with both the breast & the full bird.

Directions

1. Thaw bird thoroughly and remove giblet packet. Some processors put the giblet packet inside a cavity underneath the neck skin instead of in the main body cavity, so if you dont see the giblets right away, check the other end of the bird.
2. Preheat oven to 375.
3. Rinse your turkey inside and out, and pat skin dry with paper towels, and place in pan with roasting rack (optional but keeps the bottom from getting soggy).
4. Mix seasonings with melted butter. Assemble marinade injector, and depress the plunger all the way down. Suck up about 1 tablespoon of the seasoned butter into the tip, and inject each breast in several places, injecting just a portion of the seasoned butter each time.
5. Pour on and rub in the remaining butter over the skin.
6. Cover whole pan tightly with the wide heavy-duty aluminum foil, and slide into hot oven.
7. Set a timer for 1 hour, then turn the heat down to 200.
8. Continue to slow roast for 6 hours and 45 minutes for an 18-20 pound turkey or 4 hours and 45 minutes for a 12-14 pound bird.
9. When roasting is complete, remove turkey from oven, and crank heat up to 400.
10. Allow oven to come to temperature.
11. Remove foil from turkey and slide into hot oven to brown for around 10 minutes. (The thigh temp should register between 170-175.)
12. Remove from oven and allow to rest for 10-15 minutes before carving.

Roasted Turkey Breast

Serves: 6 or more

No one should have to endure dry turkey. After years of serious study and experiments with turkeys, I came up with this recipe that truly is perfect. Its flavorful, fork tender, and never ever dry. And best of all, its SO very easy. Im a huge fan of a turkey breast for small and even large gatherings. I like to have one already carved when we set the food out, so that we can do the whole large bird presentation and people arent having to wait for the meat to be carved and passed around. Expect your turkey breast to take 2-3 days to thaw in the fridge if its been in a deep freezer. I like to allow about 3 1/2 to 4 hours to slow roast a turkey breast.

Ingredients

• 1 (7-7 1/2 pound)bone-in turkey breast, thawed
• 1-2 tablespoons butter, melted
• 1/4 teaspoon MSG-free Season All, or herb blend of your choice