Turkey?

jlbattin · Post by **jlbattin** » Mon Jul 13, 2015 2:51 pm

Those of you that are using turkey as your safe food, are you just using the gluten free deli meat? Or are you cooking a turkey? Turkey breast? Definitely not as easy to fix as chicken, but am beginning to wonder if something I'm eating is still causing gas and bloating so thinking I might try some turkey. I should get the materials for my Enterolab tomorrow (I called to see where it was today), and so hopefully will have some answers soon, but was curious about the turkey.

brandy · Post by **brandy** » Mon Jul 13, 2015 3:10 pm

Hi Jari,

Welcome! I can eat boars head GF turkey deli meat but I do much much better with real turkey. The boyfriend and I have gotten good at cooking it.
An 18 pound turkey gets me about 42-44 servings of protein. We roast the turkey, the boyfriend picks the meat off, I put all but about 1 days worth of turkey in the freezer. I like to freeze it in containers/bags of 1-2 days worth. THis is due to the histamine situation that a lot of us have. I freeze the turkey bones to use later to make turkey broth. I used to be intimidated about roasting a turkey but we are really good at it. They boyfriend loves it on roast turkey day because that means....mashed potatoes......yea!

Brandy

dfpowell · Post by **dfpowell** » Mon Jul 13, 2015 4:36 pm

Jari,

I buy ground turkey (either Jenny-O or butterball(natural flavoring in it is rosemary extract)). I make patties and either cook them to reheat later or freeze them to cook later. I use my bacon drippings to help add fat and flavor to the turkey burger. Lamb is another meat that most of us use and I cook a lot of that also in the form of burgers, steaks, chops, and leg.

T · Post by T » Mon Jul 13, 2015 5:12 pm

Jari

Always check the ingredients on every thing you buy .I have found some ground turkey products to contain gluten or spices.Have you tried cooking with coconut oil?

Terry

jlbattin · Post by **jlbattin** » Mon Jul 13, 2015 5:27 pm

Brandy,

I may be picking your brain for how you roast a turkey. I cook all the time and consider myself a great cook, actually. Used to love to bake! But I can count on one hand the number of times I've fixed a turkey in my lifetime so I can use all the help I can get.

Donna and Terry,

I have been reading packages and ingredients. Anyone know if there's an iPhone app that lists gluten, soy, etc. (words that we need to look for)? I have coconut oil and I love coconut but I don't like how it adds flavor to other foods.

Thanks for all your help.

Gabes-Apg · Post by **Gabes-Apg** » Mon Jul 13, 2015 5:35 pm

Jari
we have lists in this location

http://www.perskyfarms.com/phpBB2/viewforum.php?f=52

I carry the soy list printed in my wallet so i can check foods, makeup, medications etc

Post by **tex** » Mon Jul 13, 2015 9:54 pm

Jari,

Unrefined coconut oil has a relatively low smoke point, and it makes anything cooked in it taste like coconut. A good refined coconut oil has a much higher smoke point (therefore it is great for frying fish, etc., at 350–360 degrees F), and I have never tasted coconut in the fish, French fries, chicken, or whatever I have cooked in it. It's by far the best cooking oil I have ever found for frying fish. When coated in plain corn starch (or corn flour) and fried in refined coconut oil, catfish filets come out a beautiful golden brown and absolutely delicious.

Tex

brandy · Post by **brandy** » Tue Jul 14, 2015 3:56 am

Hi Jari,

The refined coconut oil does not taste like coconut. It has a neutral flavor.

Sure, we refer to our Joy of Cooking cookbook that was sitting on my shelves for 30 years and never cracked open for meat cooking tips. Will be glad to help.

Brandy

Chemgirl · Post by **Chemgirl** » Tue Jul 14, 2015 7:13 am

Sometimes I buy turkey legs, rub them in some avocado oil (or any oil that's safe for you) and then grill them. Not as intimidating as cooking a whole turkey.

I find that deli meats have a lot of additives, so I try to stick with regular meat that I cook myself.

Grilled lamb is also great!

If you have a farmer's market near you, sometimes the farmers can source you different game meats and duck eggs etc.

Goodluck!

Trigger2298 · Post by **Trigger2298** » Tue Jul 14, 2015 6:25 pm

I like to get fresh turkey legs and wings and indirect grill them on the Weber charcoal grill.. I use lots of pink salt a long with organic tumeric garlic and onion powder. In winter in WI i will roast them when its too cold out.

Also whole turkeys are nice to smoke or even roast and it gives lots of extra meat to freeze and also nice to make a turkey soup/broth with carcass.

We love our fried fish in wisconsin and I thought those were out except for being the cook.. Thanks so much for the MC fish recipes tex! I will let you know down the road how it compares to the old ways of fish frys.

Post by **tex** » Tue Jul 14, 2015 7:55 pm

You're most welcome. I don't claim to be much of a cook, so I figure if I can get picture book results, and a delicious flavor to boot by using coconut oil, it has to really have something going for it. If you happen to be sensitive to corn, I believe some members here have had good results using almond flour or some other GF flour as breading on fried meats.

Another thing I really like about using coconut oil for frying is that the frozen Ore-Ida French fries I use end up with a beautiful golden color, and they taste great, with just the right amount of crispness, and no greasy taste.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Tue Jul 14, 2015 9:05 pm

in line with the suggestions above -
if you get turkey legs, lots of pink salt, and bake them in a good quality non slip baking dish, into the dish put some veges (sweet potato, carrot, any other safe vege) pre coat the veges with a safe oil (i use rice bran oil) and salt, roasting the veges with the meat gives the veges more flavour. One baking dish for meat and veges make washing up easier!!!

you can do the same with things like Lamb shanks or another meat joint cut.

I can put some fresh cut rosemary in the pan for a bit of flavour (but not eat the rosemary)

bevfromwa · Post by **bevfromwa** » Sat Jul 18, 2015 5:17 pm

My Enterolab results eliminated chicken, tried to rotate it in my diet once, bad reaction, but have been fine with turkey. We get turkey breasts and bar-b-q them, come out great and get a lot of meals out of them.

I use Jenny-O ground turkey, the 20 oz package, and make a turkey loaf that's been a big hit, even with company. I run a carrot through the shredder on the processor, then puree onions, garlic and celery. Brown them in coconut oil, add the turkey, an egg or substitute, a grain such as quinoa, buckwheat, or millet, about a cup, up to 1 t of cumin if you like that spice, 1 t salt, 1/2 t pepper, and whatever herbs you like such as tarragon, oregano, thyme, basil. Form into a loaf and bake at 350 for 1 hour. If you really want to jazz it up, add a few strips of bacon!

We also buy Costco boneless leg of lamb. The stuff in the supermarkets is very expensive and lousy quality. QFC, a Kroger company has a $9 a pound ground lamb that looks absolutely grey it has so much fat in it. We have a meat grinder attachment on the Kitchenaid, so grind a whole leg after cutting the big hunks of fat off, and freeze in 1/2 pound portions. Then I make 4 oz. patties and barby them for 8 minutes or less. Then for the next leg of lamb I really do a good job of trimming fat, etc. off, and cut into cubes for lamb stew or steak sized pieces for steak that I marinade and Dave cooks on barby.

Those 2 things, plus fish, are my mainstays. I find I can do limited pork (hence the bacon!) and beef about once a week.

I've been on LDN a week now, nothing yet, still some D, but since I started at 1.5 MG and plan to wait about another week to go up to 3.0, might be a little soon to expect progress.

Hope this helps.

Beverly

ldubois7 · Post by **ldubois7** » Mon Jul 20, 2015 6:12 am

I only use organic turkey that I roast. I just use salt/pepper and coconut oil on it.
I slice it and freeze.
I just don't trust deli meats.

The ground turkey in the stores sometimes contains Rosemary extract which can have soy in it......as I found out the hard way.....

dfpowell · Post by **dfpowell** » Mon Jul 20, 2015 6:59 am

Linda,

Do you have any articles or information on Rosemary extract containing soy? I have found articles stating Rosemary extract is used in meats to prevent oxidation, but nothing on the addition of soy to the extract.

Thanks,