Thanksgiving is all about gathering with loved ones, sharing delicious food, and creating unforgettable memories. But for those of us on the AIP (Autoimmune Protocol) journey, it can be a bit tricky to navigate the feast without feeling left out. That’s why I’m thrilled to share my favorite AIP Thanksgiving recipes! They’re not just compliant with the diet; they’re bursting with flavor and heartiness that everyone at the table will love. Trust me, this turkey paired with a savory cauliflower and squash mixture is a showstopper! It’s a reminder that we can enjoy festive meals that honor our health and taste amazing at the same time. Let’s dive into this beautiful AIP-friendly Thanksgiving feast and make this holiday truly special for everyone!
Ingredients List
Here’s what you’ll need for this delicious AIP Thanksgiving turkey and sides. It’s all about simple, fresh ingredients that shine in this festive dish!
- 1 turkey, 12-14 pounds (the star of your Thanksgiving table!)
- 2 tablespoons olive oil (for that perfect, golden-brown skin)
- 1 tablespoon sea salt (to season the turkey beautifully)
- 1 teaspoon black pepper (if you can tolerate it; feel free to skip for strict AIP)
- 2 cups vegetable broth (to keep the turkey moist and add flavor)
- 4 cups cauliflower, riced (this will be the base for your savory side)
- 1 tablespoon garlic, minced (because who doesn’t love garlic?!)
- 1 tablespoon thyme, dried (for that warm, earthy aroma)
- 2 cups butternut squash, diced (sweetness that complements the turkey)
- 1 cup cranberries, fresh (for a pop of tartness and color)
Make sure to gather everything before you start cooking, and feel free to adjust quantities based on your guest list or personal preferences. Happy cooking!
How to Prepare Instructions
Let’s get cooking! Follow these steps for a mouthwatering AIP Thanksgiving turkey that’ll leave everyone raving.
- First things first, preheat your oven to 350°F (175°C). This is crucial for that perfectly roasted turkey!
- Next, take your turkey and give it a good rub down with the olive oil, sea salt, and black pepper. Don’t be shy—make sure it’s coated evenly for that golden skin.
- Now, place the turkey in a roasting pan. Pour the vegetable broth around it; this not only adds moisture but also infuses the turkey with flavor.
- Roast the turkey for about 3 hours, or until the internal temperature hits 165°F (75°C). Use a meat thermometer for accuracy—trust me, it’s worth it!
- While the turkey is roasting, let’s whip up that delicious cauliflower and butternut squash side. In a separate pan, heat a bit of olive oil and sauté the minced garlic and thyme until fragrant.
- Add the riced cauliflower and diced butternut squash to the pan. Cook them down until tender, stirring occasionally to avoid sticking.
- Just before serving, toss in the fresh cranberries. Stir until they burst and mix in beautifully with the veggies.
- Once the turkey is done, let it rest for about 20 minutes before carving. This allows the juices to redistribute, making every slice juicy and tender.
- Finally, serve your gorgeous turkey alongside the savory cauliflower and squash mixture. Enjoy the feast!
Why You’ll Love This Recipe
- It’s easy to prepare, making Thanksgiving stress-free!
- Flavorful and hearty, everyone will love it—even non-AIP eaters!
- Packed with nutrient-dense ingredients for a healthy holiday feast.
- Provides a beautiful centerpiece for your Thanksgiving table.
- Perfectly aligns with AIP guidelines without sacrificing taste.
Tips for Success
To ensure your AIP Thanksgiving turkey turns out perfectly, here are my top tips! First, always opt for a quality, organic turkey if you can—it makes a world of difference in flavor and texture. If you’re looking to elevate the taste, consider adding fresh herbs like rosemary or sage alongside the thyme for a fragrant twist.
Another handy tip is to let your turkey come to room temperature for about an hour before roasting; this helps it cook more evenly. And don’t hesitate to adjust the seasoning! I love to taste as I go, so feel free to add more salt or herbs to suit your palate. Lastly, remember that resting the turkey is key. Letting it rest for those 20 minutes will reward you with juicy, tender slices. Happy cooking, and enjoy every bite!
Nutritional Information
Here’s a quick look at the nutritional values for one serving of this delightful AIP Thanksgiving turkey and sides. Keep in mind that these are estimates and can vary based on the specific ingredients you use and any adjustments you make.
- Calories: 350
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Sugar: 5g
- Protein: 25g
- Cholesterol: 120mg
- Sodium: 600mg
This dish is not only delicious but also packed with nutrients to help you feel good while celebrating the holiday. Enjoy every bite, knowing you’re nourishing your body with wholesome ingredients!
FAQ Section
Can I make this turkey ahead of time?
Absolutely! You can roast the turkey a day in advance and simply reheat it in the oven at a low temperature. Just be sure to cover it with foil to keep it moist.
What if I can’t find a whole turkey?
No worries! You can use turkey breasts or thighs instead. Just adjust the cooking time accordingly; smaller cuts will cook faster.
Are there any good substitutes for the riced cauliflower?
Yes! If you’re not a fan of cauliflower, you can use riced broccoli or even zucchini noodles. Just make sure to adjust the cooking time, as they may cook differently.
Can I use frozen cranberries?
Definitely! Frozen cranberries work just as well. Just toss them in straight from the freezer; they’ll thaw and burst beautifully while cooking.
How do I know when the turkey is fully cooked?
The best way to ensure your turkey is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have one, check the juices—if they run clear, you’re good to go!
Storage & Reheating Instructions
After your wonderful Thanksgiving feast, you’ll likely have some delicious leftovers. To store them properly, let the turkey and side dishes cool to room temperature, then transfer them into airtight containers. They’ll stay fresh in the refrigerator for up to 3 days.
For reheating, I recommend using the oven to keep that turkey juicy. Preheat your oven to 325°F (165°C), cover the turkey with foil to prevent drying out, and heat for about 20-30 minutes, or until warmed through. The cauliflower and squash mixture can be reheated on the stovetop over low heat, stirring occasionally. Enjoy those leftovers—they’re just as comforting the next day!
Serving Suggestions
Looking to round out your AIP Thanksgiving feast? Here are some delightful ideas to serve alongside your turkey and cauliflower-squash mixture:
- Roasted Brussels sprouts with balsamic glaze for a crispy, flavorful side.
- A colorful green salad with mixed greens, avocado, and a lemon-olive oil dressing.
- Sweet potato mash seasoned with cinnamon and a hint of coconut milk for a creamy touch.
- Sauteed green beans with garlic and a sprinkle of sea salt for that perfect crunch.
- AIP-friendly cranberry sauce for an extra burst of tartness that complements the meal beautifully.
These sides not only enhance the main dish but also bring variety and color to your holiday table. Enjoy the feast!
Print
AIP Thanksgiving Recipes for a Joyful Holiday Feast
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Diet: AIP
Description
A collection of AIP-friendly recipes for Thanksgiving.
Ingredients
- 1 turkey, 12-14 pounds
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 cups vegetable broth
- 4 cups cauliflower, riced
- 1 tablespoon garlic, minced
- 1 tablespoon thyme, dried
- 2 cups butternut squash, diced
- 1 cup cranberries, fresh
Instructions
- Preheat your oven to 350°F.
- Rub the turkey with olive oil, salt, and pepper.
- Place turkey in a roasting pan and pour vegetable broth around it.
- Roast turkey for about 3 hours or until the internal temperature reaches 165°F.
- In a separate pan, sauté garlic and thyme in olive oil.
- Add riced cauliflower and diced butternut squash, cooking until tender.
- Add cranberries and stir until they burst.
- Serve turkey with the cauliflower and squash mixture.
Notes
- Let the turkey rest for 20 minutes before carving.
- Use organic ingredients when possible.
- Adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 120mg
Keywords: aip thanksgiving recipes
