Monday, December 8, 2014

AIP Spicy Ginger Turmeric Turkey

My wheels are always turning when it comes to AIP-fying my favorite recipes. Since going AIP with a lowFODMAP watch, I haven't had any spicy food with the removal of nightshades. I knew I need to find a way to add some spice back on my plate. In this recipe, I am using ginger to add the kick, it is more like a zing with a little slow burn. If you want more heat, just add more ginger. The slow baking method makes the turkey nice and tender. The turmeric and acorn squash can almost convince me to be enjoying a mild curry. 

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AIP Spicy Ginger Turmeric Turkey

Serves 4                      Prep time 30-60 mins                  Cook time 2 hrs

  • 2 1/2 lbs boneless turkey breast with skin on

For marinade:
  • 2 green onions
  • 3" ginger root
  • 1" fresh turmeric root or 1 tbsp  turmeric powder
  • 2 tbsp Apple Cider vinegar ( I use Bragg's brand)
  • 1 c water
  • 1 tsp sea salt 
For sauce:
  • left over marinade
  • 1/2 cooked acorn squash
  • 1/2 c bone broth ( 

  1. Put all marinade ingredients in blender and blend until smooth
  2. Put turkey breast in plastic bag and pour marinade to cover
  3. Squeeze all air out of bag and knot bag
  4. Let marinade 30 to 60 mins
  5. Set over to broil 
  6. Take marinaded turkey out of bag and keep remaining marinade to make sauce with
  7. Broil turkey in pan for 10 mins
  8. Turn temperature down to 275 F and slow bake until cooked, about 1 1/2 to 2 hrs

To make the sauce:
  1. Heat leftover marinade and bone broth at medium heat in a small pan until boiling 
  2. Add acorn squash and cook for 5 mins
  3. Remove from heat and use hand blender to blend until smooth
For serving, slice turkey into pieces, pour sauce over and garnish with cilantro or parsley


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