Main navigation

Roasted Turkey Breast and Poultry Spice Blend (AIP, Paleo, GAPS, SCD)

By

Affiliate links may have been used in this post. To read our full disclosure, click here.

P1030823-1024x768

Made an easy dinner tonight – I’ll post the recipe at the end.

Still truckin’ along.  Had to break it to my sweet baristas at the Whole Foods Coffee Bar that my love-affair for mochas has come to an end.  They were appalled…APPALLED (right along with me).  My actual drink of choice was a 2-shot-decaf-to-1-shot-caf-mocha-with-almond-milk-and-half-the-chocolate…  My baristas had it down, too.  I’d walk up to the bar and it would be “the usual”.

They tried their best to console me with Allegro herbal tea – to no avail.  We were all in tears, sobbing, crying, sniffing coffee.  OK – not really, but that would be funny, wouldn’t it?

Shared on Allergy Free Wednesdays and Wheat Free Wednesdays.

Breakfast:

leftover cod and baby bok choy; 2 pieces of Whole Foods Naked Roast Beef

Lunch:

cubed steak; shredded beets and carrots with e.v.o.o. and salt

Snack:

more cod; peeled apple with Artisana raw coconut butter and cinnamon

Dinner:

roasted turkey breast with carrots and onion, mashed cauliflower with roasted garlic

AIP - Legal Poultry Spice Blend
 
Print
Ingredients
  • 2 TBSP ground rosemary
  • 2 TBSP dried minced onion or onion powder (I like the texture of minced onion)
  • 2 TBSP dried savory
  • 2 TBSP garlic powder
  • 1 TBSP dried thyme
  • 1½ TBSP sea salt
Instructions
  1. Be sure all spices are gluten free.
  2. Mix together and keep in a small glass jar at room temperature.
  3. NOTE: If I had dried sage on hand, I would have added that too - so feel free!

 
Roasted Turkey Breast
 
Print
Ingredients
  • ½ turkey breast, bone in and skin on
  • e.v.o.o.
  • AIP-Legal poultry spice blend
  • 8 carrots, peeled and sliced into thick rounds
  • 1 sweet onion, peeled and cut into eighths
Instructions
  1. Preheat the oven to 350F. Place the carrots and onion in a 9x13 baking pan or large oval baker. Drizzle a little e.v.o.o on the carrots and onion.
  2. Place the turkey atop the carrots and onion. Drizzle with more e.v.o.o.
  3. Generously sprinkle turkey with poultry spice blend.
  4. Insert probe thermometer into thickest part of turkey breast.
  5. Roast until temperature comes up to 162F. It should continue to raise to 165F.
  6. Remove turkey and place on cutting board. Allow to rest.
  7. Turn oven up to 450F and place carrots and onion back in until easily pierced with fork.
  8. Slice turkey and serve with carrots and onion.

mangia

FOLLOW 30 PLUS DAYS OF MY AIP JOURNEY.