Cold, wet weather just cries out for warming, comforting real food soups! Served with toasted homemade, hearty whole grain bread, Homemade Cream of Broccoli Soup provides warmth and comfort for the body and soul.

I used fresh, organic broccoli, but this would work with frozen broccoli as well.

Be sure to use homemade chicken or turkey stock (organic preferred) for the best taste and nutrients.

CREAM OF BROCCOLI SOUP (GF and Dairy-Free options)

Serves 6-8

4 Tablespoons extra virgin olive oil

1 medium onion, sliced

3 garlic cloves, minced

3 medium [organic] potatoes, diced into small cubes [peeling is optional, we like the peels on]

6 cups of  [fresh, organic] broccoli, cut into small florets

6 cups [homemade] chicken stock

2 cups heavy whipping cream [or thick almond milk]

a pinch of nutmeg [to taste]

salt and pepper [to taste]

1 cup cheddar cheese [optional]

Heat a stockpot over medium heat to warm it through. Add in oil and spread to cover bottom of pan. Add in onions, garlic and potatoes, stirring to cover with oil.

Sweat the veggies for about 5-6 minutes over medium heat, long enough for the onions and potatoes to become softened, but not for the onions to brown.

Add in the broccoli florets, chicken stock, cream, nutmeg, salt and pepper. Bring to a boil. Reduce the heat to a simmer and let simmer until broccoli is tender (if using fresh, this might take 10-15 minutes, if using frozen, it will take less time).

If using cheese, stir in until melted.

Remove soup from heat. With an immersion blender right in the cooking pot (or carefully ladle soup in batches into a regular blender or Vitamix) puree the soup until silky smooth. Taste and adjust seasonings.

Ladle into bowls and serve.

Optional: Garnish with more shredded cheese

We did not use cheese and we topped our soup with roasted and crumbled kale leaves, roasted until crispy in extra virgin olive oil and salt, crumpled into small pieces and sprinkled over the hot soup in the bowls.

First, you ask “Why almond milk?”

For those individuals who need to be dairy-free, or choose to not use dairy milks for other reasons, almond milk can provide excellent nutrients, flavor and be used in every way that dairy mill can, and almonds work well for people with dairy sensitives or deal with respiratory issues. (Dairy produces mucous and can adversely affect people with sinus, allergy or asthma symptoms.)

Almonds have an impressive nutritional profile http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2 consisting of proteins, fats and carbs with the fat source of monounsaturated fat, the same type of fat found in olive oil that has positive health benefits. Consumption of monounsaturated fat is linked with reduced cardiovascular disease. One serving of almonds, or 23 whole kernels, contains 18 g of fat, 11 g of which is monounsaturated fat.

Using such a nutrition-packed nut to make homemade non-dairy milk (almond milk is an excellent source of calcium and several nutrients that dairy does not contain, is an wonderful choice whether choosing almond milk solely or alongside organic raw dairy milk.

However, good quality, raw almonds (as raw as we can get in the U.S., but that is another topic) have risen in price so that many recipes for almond milk that are available, have become too expensive to make for a family on a regular basis.

But WAIT! In my efforts to create a frugal version of homemade almond milk for our family, but unwilling to sacrifice the smooth, rich, texture and flavor  we have come to love in almond milk either in homemade or store-bought, I came up with one that works for us. It uses far less almonds than any recipe I’ve seen, yet retains all the of the thickness and flavor of recipes using more almonds, and because I use less almonds, the price to make at home is much less.

The 2 main secrets to this yummy Almond Milk  are: 

1) Soak the raw almonds 8 hours in pure water, and rinse well before blending.

2) Add in organic, homemade chia gel, which thickens and smooths the texture, while boosting the nutritional value over the top. Chia has no flavor on its own, and does not impart any flavor to the milk, in fact, it absorbs the milk flavor!

There are several schools of thought on whether to retain the brown inner skins from the soaked almonds. When making my almond milk for myself, I keep them on because of the added nutrients and because I don’t like to waste ANY of the almond!

When I make this almond milk for family and friends, I DO remove the brown skin which results in a bright white, even smoother end product, providing no grit and no excuse for little ones (or big ones) to turn up their noses at this delicate, delicious and silky milk.

To easily remove the brown skins, the almonds must be soaked,  again I prefer 8 hours. Rinse the almonds well, and hold the end of the whole almond with your thumb and forefinger and gently pinch. The white almond  (sans its brown jacket) should POP out, leaving both intact.

You can add these lovely skins to your compost if desired.

Whether you leave the skins on, or remove them, the next steps are the same.

Place the soaked (jacketed or bare) almonds in a powerful blender. I use the VitaMix and it is my favorite. You can use what you have, but the VitaMix will pulverize the almonds and not leave pulp or grit, not all blenders have give these results.  So if you’re using a regular blender, NOT a VitaMix, you may need to strain out the pulp. I do not with the VitaMix.

Cover the almond with 2-3 cups pure water. Start on Low and slowly turn up the variable speed the to the highest and then flip the switch to HIGH. Blend this for 30 seconds for bare almonds and 1 minute for almonds with skin. No more.

Return the toggle switch to low, and slowly turn the variable speed back to its lowest.

At this point, pour in the prepared, thickened chia gel.  I started with using 1 cup and then was able to reduce the amount to 1/2 cup, again making this more frugal. Use amounts that suit your taste and preferences.

I add in my sweetener of choice and amount. For myself, a diabetic, I only use pure stevia and only enough to lightly sweeten. For my family, I use organic unrefined cane sugar, or sucanat for a stronger flavor, or raw honey or maple syrup. All of these will flavor the milk, away from a “milk” taste, except the stevia and organic unrefined cane sugar. I only sweeten my almond milk “gently”, to give it a delicate flavor, some prefer no sweetening at all, but neither should this be a very sweet beverage, it should be light, refreshing, soothing with just a “hint” of sweetness.

Another option I came up with years ago was to soak several organic Deglet dates at the same time I was soaking my almonds (but in different containers) and adding the soaked dates with the soaking water if desired into the VitaMix when blending up the almonds. It works very well. You can read more about this process using dates at Real Food Living.  And here. Again, don’t overdo the sweetener as it will overpower the delicate flavor and natural sweetness that the almond possesses. Start small with any additional sweeteners.

Reminder: If you are using soaked dates, be sure to blend them completely with the almonds in the VitaMix so they will not leave a “texture”. They do have a strong flavor, so unless you really like dates, I’d try something more mild first.

Next, when all the add-ins are in, add pure water to the very tippy-top of the container  and very gently, stir, either with the VitaMix on its lowest setting, or with a spoon, to bring the settled chia seeds to the top, so when you pour your glassful, you get milk AND chia.

If you follow these directions, your chia should be very plump, soft and pleasant additions to your almond milk. If however, your children (or other family) balks at the presence of chia, let the seeds settle to the bottom and just drink the lovely, silky milk above, since the chia has already expended it’s smooth gel into the milk, making it silky smooth.

I would hate to see the chia wasted though because it is a nutritional powerhouse and very beneficial to ingest! You can read more about the advantages of chia here and decide to slowly introduce it to those who are hesitant. Their bodies will thank you, even if they don’t know it yet!

Here is the recipe for my Luscious, Frugal, Smooth, Healthy Almond-Chia Milk. Enjoy!

You can grind chia seeds into flour, add the tiny seeds whole and raw into foods for crunch and fiber, but my favorite way to use chia seeds is to add them to water, shake and let them transform into a thick, silky-smooth gel where the seeds are soft and plump, having released their gelling-actions and created a pudding-like gel.

I use chia gel to smoothly thicken my Homemade Almond Milk, add moisture and bulk in meatloaf, salmon burgers, salad dressings, breads, jams, instead of eggs in baking, making chia puddings and all other sorts of fabulous uses.

The chia plant (Salvia hispanica) seeds can be eaten raw and also processed in a variety of ways. Chia seeds are high in dietary fiber and omega-3 fatty acids, which are essential to good health.

When I added the chia gel to my almond milk experiments, I discovered I could use less almonds and still get the lovely, rich texture of almond milk, but with the added nutrition of chia seed gel, it is a “win win” not sacrificing nutrition, taste or texture or frugality.

There are many, many, many variations on how much chia to how much water to use, and in the end it comes down to your preference for thickness and what you’ll do with it. This video show the amazing gelling properties in only 4 minutes, with gentle stirring (no cooking).

A popular, pudding-like consistency is:

1/3 cup chia seeds to 2 cups of water,

stir until thickened, use or let rest to thicken more.

You can increase / decrease ratios to make yours thicker or thinner to fit your needs and preferences.

Again, for our purposes, I try to get as much “bang for the buck” and I use what I need to make a thick gel, one that will serve my uses, while saving money, so I may vary the amounts depending on where I am going to use it. This is what I do most often, especially for my Luscious Homemade Almond Milk:

Chia Gel for Thickening Almond Milk

5 tablespoons of organic chia seeds (whole)

1 quart of pure water

Place seeds in quart jar, add water, cover and SHAKE the jar vigorously for 5 minutes. Do not cheat and try using blender, the blades may break up the seeds and that is not the desired effect. I want them to swell, soften and release their mucilaginous properties into a thick, smooth gel without any grit.

After 5 minutes of shaking, let the chia water mixture rest for 10-15 minutes, then shake again, vigorously, for 5 minutes. Again let rest 10-15 minutes. At this point, check the chia gel to see if it’s thick enough.

You can, as the video above demonstrated, simply place your chia and water in a bowl, or cup, add liquid and stir. This works as well.

You can use your chia gel right away if it is the desired consistency for your use (egg replacer, smoothies, puddings, breads etc.) and the chia will absorb 9 times it’s own weight in liquid.

I let my gelled chia chill overnight and it is the perfect texture for me in the morning. I like to let mine rest overnight after gelling because I keep the seeds whole and they become more plump and tender and pleasant in beverages such as Homemade Almond Milk (think Bubble Tea).

Store chia gel in the refrigerator for up to 2 weeks.

Today, I am thankful and humbled by the blessings G-d has given to us and these include providing good foods for us. I wanted to share with you what is in my kitchen today.

What's in my hands?

This morning I:

~ Picked wild blueberries and had a time of prayer. Then I made whole wheat blueberry pancakes.

Wild organic blueberries

~ Went to the garden and picked cabbage, kale and zucchini. I used them in my Chicken and Veggie Stir Fry.

~ Rinsed and drained my growing organic sprouts. I used some in my scrambled eggs.

~ Removed the fruit from the dehydrator that had been drying overnight. I vacuum-sealed some for long-term storage and left some for snacking.

~ Snipped the organic chocolate mint patches and made a mint infusion by muddling the mint leaves in pure water and placing it in the fridge to steep. I dehydrated the rest to have for mint teas.

~ I dehydrated the kale and zucchini and vacuum-sealed them for long-term real food storage.

What is in your hands today? What do you have that you are working with?

There are many reasons, which include dried / dehydrated cooked foods are perfect for camping, backpacking, traveling, vacationing, cooking away from home (maybe in a hotel room), long-term storage and emergency rations. They are lightweight, take up little space and can be rehydrated easily and quickly for hot, whole meals any time and almost any place.

Dehydrated meal fixin's

However, there are problems with buying foods already dehydrated. For one, the cost can be exorbitant, especially right now. Dried foods are in great demand as food costs rise and consumers worry about an uncertain future. In addition, many processed dried foods contain a LOT of  preservatives and chemicals you may not want to feed your family.

What’s the answer? Cook real foods from scratch, the kind you want to feed your family, without additives and seasoned the way you like them. Then dehydrate and store them. The cost is minimal, the savings are huge and you can feed your family the quality food you desire under any circumstances.

Some simple foods to get started with are rice, beans, fruits and veggies. These foods are staples and can be purchased organic, grown locally, in bulk and in varieties your family will eat.

To cook dried beans, soak for 12-24 hours, drain the soaking water and cook until tender. Let the beans cool, spread them out on dehydrating trays (or on baking sheets for oven dehydrating) and dehydrate until completely dry.

It can be confusing to consider drying cooked beans that were already dried, but remember, the starting product were RAW dried beans, not cooked dried beans. So they must be cooked to be eaten. And once cooked, they can be dehydrated to be stored. The cooked, dried beans do not require long soaking or cooking times and a large amount of precious water as the raw dried beans do, in fact, the cooked dried beans can be rehydrated with boiling water to cover in a pan, bowl or even thermos for no-fuel rehydration.

Lentils are easy to cook and dehydrate as they do not require pre-soaking. Simply cook lentil until done (but still firm), let cool and dehydrate as any other cooked bean. You can salt or season them before dehydrating, but be warned, dehydration intensifies flavors, so season lightly!

Cooked lentils for dehydrating

This weekend, I am cooking and dehydrating lentils, kidney beans, vegetables, brown rice and applesauce. My cooked lentils dried nicely overnight in my Excalibur dehydrator. After drying, I let them cool completely before sealing, as this reduces the chance of moisture and condensation.

Dried cooked lentils

Next, I vacuum-seal them in portion-sized bags and place those alongside the other components of the full meal, so it is easy to grab or pack all at once.

I also dehydrated applesauce “plops” which turned out great as well. I’ll roll them up in parchment and seal those in baggies as well.

My goal is to create dehydrated meals we can take with us camping, or traveling, or for emergencies. We have some thermos bottles and we can place boiling water over these dehydrated foods and have lentils, rice, seasonings and applesauce for dessert.

I’m doing the same with the kidney beans, which I slow cooked overnight. I used some for chili for supper and the rest I’ll let cool and dehydrate overnight. Today I have the dryer filled with more applesauce “plops” and some sliced, blanched potatoes.

Are y’all dehydrating?

Up early, I decided to hard “boil” a dozen eggs in the NuWave infrared cooker (See my review on Infrared Convection cookers) which is easy and with minimal mess. Once the eggs were peeled and placed in the fridge, I went about multi-tasking.

Homemade Kamut noodles with freshly-ground Kamut flour
Homemade meat sauce with home-preserved marinated Roma tomatoes
Quinoa and corn
Herbed hulled barley
Roasted green beans in olive oil (also roasted in the NuWave cooker)
Hamburgers (grilled in the NuWave cooker)
Re-hydrated chicken and broth (from my DE-hydrated chicken)

For me, as I am a T2 Diabetic and low-carber most times, I’ll stick with the proteins and veggies. For the rest of the family, I have some that do not like anything sweet, some that prefer sweet over savory and some that will eat anything not tied down.

I ABSOLUTELY LOVE making homemade pasta from freshly-milled flour. I used my whole grain sourdough starter instead of water.

Rolled homemade Kamut sourdough pasta

Cutting into nice wide strips

Homemade Kamut noodles tossed with thick homemade meat sauce

Fluffy whole grain hulled barley with lots of aromatic herbs is good warm, cold as a salad or tossed into omelets or broths. Always good to have around.

Herbed barley

We roast all sorts of veggies and green beans are a winner choice around here. Toss with some extra virgin olive oil and salt and let ‘em roast until brown. Again, I use my NuWave!

Roasted green beans

Grilled beef hamburgers are great for quick snacks or a late meal. Over grains (like the barley or quinoa), or between two thick slices of homemade whole grain bread, or just by themselves with some veggies! Again, I grilled these in the NuWave for fast, easy and cool grilling.

Grilled beef hamburgers are a hit!

Re-hydrating my de-hydrated grilled chicken breasts. It took a little longer than expected, but it all turned out fabulous.

Re-hydrating chicken breasts

So, that’s what’s on the menu for today at the Haycraft Home, what’s cooking on your kitchens?

John 1:29 The next day John saw Yeshua coming toward him and said, “Look, the Lamb of G-d, who takes away the sin of the world!

We celebrate with bittersweet thoughts of Yeshua’s death, during Passover, Nissan 14.

Immediately following and still part of Passover, G-d instituted the Feast of Unleavened Bread and gave the Israelites instructions on why and how to eat this.

Exodus 12:17 ‘You shall also observe the Feast of Unleavened Bread, for on this very day I brought your hosts out of the land of Egypt; therefore you shall observe this day throughout your generations as a permanent ordinance.

Later, He tells ALL His people to remember the death of the Lamb and the exodus of His people from Egypt into the Promised Land. The full story is found in Exodus.

In the Brit Chadasha, or the NT, we are told to celebrate the feast, but not the “old way”, rather with the NEW COVENANT that Yeshua instituted at the Passover seder He shared with His disciples (referred to as “the Last Supper”). Mark 14: 12 tells us that this supper was a Passover seder. Verses 22-24 tell us what Yeshua wants us to remember about Passover – HE is the Lamb and HE has brought us out of slavery into freedom and eternal life by His sacrifice!

And as they were eating, he took bread, and after blessing it broke it and gave it to them, and said, “Take; this is my body.” And he took a cup, and when he had given thanks he gave it to them, and they all drank of it. And he said to them,  “This is my blood of the covenant, which is poured out for many.

1 Corinthians 5:7-8  Clean out the old leaven, that you may be a new lump, just as you are in fact unleavened. For Messiah Yeshua our Passover also has been sacrificed.  Let us therefore celebrate the feast, not with old leaven, nor with the leaven of malice and wickedness, but with the unleavened bread of sincerity and truth.

So, we as Believers DO celebrate and rejoice that our Messiah Yeshua gave up His life for us as a sacrifice and became the Lamb Who took away the sins of the world.

But, the story doesn’t end there, 3 days later, HE AROSE! Hallelujah!! On the day of First Fruits, still during the Feast of UNleavened Bread, Yeshua conquered death and arose victorious! We celebrate His resurrection!

There is SO much to learn about our faith through the eyes of the Feasts that G-d the Father instituted to point us to Yeshua! I pray that you will search out the Scriptures and enjoy a richer and deeper understanding of these fulfilments!

That said, we are preparing for Pesach (Passover) which starts Monday April 18th at sundown. Overlapping and immediately follows is 7-day Feast of Unleavened Bread.

Here is our delicious recipe again and I pray you and your families have a blessed Passover celebration as we glorify Yeshua, the Lamb of G-d, sacrificed for OUR sins.

Homemade Haycraft Matzah

HAYCRAFT HOMEMADE MATZAH

Recipe By : Vickilynn Haycraft
Serving Size : 20

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups hot water
2 tablespoons butter (or olive oil) *or good fat of choice
2 teaspoons salt
2 tablespoons honey – optional
4 1/2 cups whole wheat flour — more as need to make a sturdy dough *You can use sprouted flour here if desired.

Mix hot water, butter, salt and honey in a mixing bowl and mix well. Add flour, 1 cup at a time until a sturdy but pliable dough is achieved.

Knead for 6 minutes or until pliable and soft, but not sticky. Roll out on an oiled surface into small (6 -8 inch) circles, and flatten with palms. Roll thin for crispy matzah, a little thicker for softer ones. Each dough ball should weigh 2 ounces.

Pierce the circles with a fork to prevent bubbling.

Bake in a preheated 450 oven on a baking sheet for 8 minutes or until golden brown. Flip matzah over and bake 1-2 minutes more. Remove to a cooling rack and let cool completely.

Per Serving: 108 Calories; 2g Fat (12.9% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

For Shabbat (Sabbath – Friday night at sundown to Saturday sundown) I made my favorite chicken dish using my favorite  method of cooking whole chicken. Two whole chickens roasted to a gorgeous brown, served juicy and moist, the leftovers for another meal and then the carcasses made  into lovely, rich broth. I prefer using roasted chicken (and turkey) carcass instead of raw chicken with meat because the roasted carcass makes a deep, rich, flavorful and healthful broth.

I usually buy fresh organic or local free-range or “natural” (with no added anything) whole chickens, about 4- 5 pounds each. If there is a sale on these chickens frozen I will buy several for the freezer and when ready to cook, I allow the chicken to thaw at least 48-72 hours in the fridge before cooking.

To prepare; I remove the innards (giblets) and the neck. I toss the giblets away (just a personal preference) and keep the neck to roast alongside the chicken (it adds a lot to the broth). You can roast the giblets to add to your stock if you desire.

I wipe the birds down and spread a little olive oil on the skin, then sprinkle on a spice mix, which either I make, or something like an organic Mrs. Dash with no MSG. I stuff the cavity with an onion cut in half and sometimes a couple of carrots, and place the chickens breast-side down on the roasting rack in my electric roaster. OR, I butterfly the chicken (oil and spice the same way) and roast it in my NuWave oven, breast side down. If roasting in the oven, I use a roasting pan with a rack or I make a bed of cubed veggies (carrots, onions, celery, potatoes) to place the chicken on.

Sometimes, I mix up a compound butter like Alton Brown’s recipe. I use this at room temperature and rub it on the birds instead of the the dry herbs and olive oil. It can also be placed underneath the skin before roasting the breast side. Loosen the skin first and when the birds are flipped over, carefully slip the butter underneath the skin. Be careful, it’s HOT! If the skin is not loose, place the butter on the outside of the skin and roast.

* I don’t usually brine, but if you do, you can still follow these tips with brined birds.

Whichever vehicle I use to cook the chicken, it is most important that I flip the chicken over (breast-side up) halfway through the cooking time and sprinkle with the spices or rub with compound butter.  There is no need to use oil, the skin should be glistening with juices. I cook the chicken at 350 – 375 degrees for a moist, tender chicken, usually about 1 1/2 hours – 2 hours or until the internal temp reaching 165 -170 degrees taken at the thickest part of the thigh where it meets the breast. *The NuWave roasts faster than the convection oven or electric roaster, so cooking by temperature rather than time is essential to the perfectly-roasted chickens or turkey.

When the chickens reaches 165 -170 degrees, I turn the heat off and let the chickens sit covered for 30 minutes (for moist meat). I then carve the meat to serve and break up the carcass. If I’ve used the electric roaster, I put the carcass right back into it, without washing the roaster first (to pick up all those wonderful browned bits of flavor called fond.) If I have used the NuWave to roast the chicken, I place the roasted carcass in a large slow cooker.

I add the onion I roasted with the chicken and sometimes a TB or two of organic apple cider vinegar, some celery, garlic, powdered ginger, salt and enough water to cover by about 3 inches and let it slow cook overnight on Low. I let it cook at least 24 hours to extract as much flavor and goodness from the bones and bits of meat. Next I let the broth cool, remove the solids and strain the broth into a large stockpot and into the fridge it goes. I leave it untouched until the broth is completely cold and the fat has risen to the top and solidified, which at that point, I remove the fat.

Homemade roasted chicken or turkey broth is amazing to drink as is on a cold Winter day, or use as a base for many types of soups, or to cook grains or vegetables with. Homemade broth freezes well and keeps well. Some people like to freeze the broth in ice cube trays and place the frozen broth cubes into a bag or container kept in the freezer. That way, you can use as much or as little as you like.

So, we’ve had our roasted chicken, and to serve with it, I also roasted whole green beans in olive oil and Kosher salt and also roasted oven fries. In addition I served homemade whole wheat Challah and butter.

YUMMMMM!

What did y’all cook up in your kitchens today?

~~In Messiah Yeshua,
Vickilynn
Micah 6:8

What to do? Buy another oven? Most of us wish that we could, (unless we are one of the blessed ones who already have a second oven). However, an electric roaster makes an instant extra oven and stress reliever all in one.

Give yourself another oven this holiday!

Choose a electric roaster large enough to accommodate your needs and a little extra. Think about the largest holiday turkey your family enjoys, as well as roast beef, or roasting 2 chickens for weeknight meals, extra to freeze and make broth, (more on that coming up). An excellent family size is 18 quart, or if you have a large family or like to entertain, consider a 22 -24 quart size roaster. If your family is small, or space or budget is a problem, smaller sizes such as 6, 8, 12 quart models work well with smaller cuts of meat.

Some models of electric roasters have an added feature of a convection fan which greatly reduce the cooking time and cook evenly. They usually come with racks to place inside the pan to raise the meat up out of the drippings. We recommend choosing the enamel-lined  or stainless steel roaster pans rather than those with a non-stick coating, as these can be toxic. Enamel and stainless clean up easily and do not carry the concerns of toxicity that non-stick coatings do.

Now that we’ve gotten the electric roaster picked out, did you know you can roast the turkey or chicken, or beef in the roaster and then slow cook rich, deep broth in the same one (without washing it out?) True! Seriously!

Perfect Roast Turkey in an electric roaster

1) Prepare your turkey  as desired (remove giblets, wash, brine, season etc.). Tuck wings underneath and secure wings and legs with twine.

2) Place turkey breast side down. Add any seasoning.

3) Heat electric roaster (with or without convection fan) to 350 degrees. Place lid on roaster.

4) Roast according to your turkey’s weight and until a thermometer inserted into the thigh reads 165 degrees. Partway though cooking, flip the turkey over, breast-side up, season again if desired..

5) Leave turkey to cool (with lid on) for 20 minutes before carving. Slice serve and enjoy.

Part Two coming up – Making homemade broth in an electric roaster.

–
~~In Messiah Yeshua,
Vickilynn Haycraft
Micah 6:8
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