11/25/2025
Need some Thanksgiving inspiration? Check out these anti-inflammatory recipes:
Anti-inflammatory Thanksgiving Turkey
Ingredients
(All measurements are based upon a 17.5 pound turkey)
TURKEY BRINE
• Chicken broth, enough to cover turkey (mine took 13 cups)
• 1 tablespoon Himalayan pink salt
• 10 garlic cloves
• 5 sprigs fresh thyme
• 2–3 large sprigs rosemary
• 4 sage leaves
HERB TURKEY INJECTION
• 1/2 cup olive oil
• 8 garlic cloves
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon Himalayan pink salt
TURKEY STUFFING
• 1 large or 2 small sweet onions
• 3 ribs celery
• 6 garlic cloves
• 3 sprigs rosemary
Instructions
1. Begin by thawing your turkey (if frozen), and rinsing.
2. Mix ingredients for Turkey Brine in a large pot that you can fit in your fridge. Place turkey in brine, and allow to soak overnight in the refrigerator (8-12 hours).
3. Once finished soaking in brine, place turkey in roaster pan (preferably one with a lid included), and preheat oven to 325ºF.
4. Combine ingredients for turkey injection, and blend with a stick blender until smooth and creamy.
5. Place in turkey injector, and inject evenly throughout the entire turkey.
6. Chop celery and onions, and place all ingredients for stuffing inside the turkey.
7. Cover your turkey (preferably with a lid for lower toxins, but aluminum foil or a bag work the same if you’re in a pinch), and place in the oven to cook. (Cook time is completely dependent on the size of your turkey).
8. Remove cover 30 minutes before turkey is ready to brown skin.
9. Remove from oven, drizzle in gravy, and serve. Enjoy!
Anti-inflammatory Turkey Gravy Recipe
Ingredients
• 1 cup defatted turkey broth (see directions below)
• 1½ cups chopped organic un-waxed rutabaga, peeled, cut into ½ inch cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons arrowroot flour, can sub 1-for-1 gluten free flour
• 2 tablespoons all-natural orange marmalade
• ½ cup plus 1 tablespoon pomegranate juice (not from concentrate)
• ¼ cup dry white wine
• Unrefined sea salt, to taste
• White pepper, to taste
Instructions
1. Pour all of the drippings (turkey juices plus fat) from the bottom of the pan into a gravy separator or measuring cup. Spoon off the fat and discard it, reserving 1 cup turkey broth. Set aside.
2. Cook rutabagas in a large pot of boiling salted water until tender, about 15 minutes.
3. Drain rutabagas and transfer to a food processor or blender; process until chopped but still chunky. Set aside.
4. Add olive oil and flour to a medium-sized saucepan; heat over medium-high heat, whisking constantly, for 2 minutes.
5. Stir in the rutabaga puree.
6. Add turkey broth to the rutabaga mixture. Stir in the marmalade, pomegranate juice and wine. Simmer the sauce for 25 minutes.
7. Season with salt and white pepper to taste.
8. Use a handheld stick blender to process into a smooth gravy. Serve warm.
