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The Turkey That Stole Thanksgiving

Are You Ready for a Food Coma Worth Every Bite?

Ana Rodriguez

CHN, BCHN®, Writer

Energetic Health Institute

Energetic Health Institute

Here it comes... thanksgiving!

I didn’t grow up celebrating the holiday, but after I moved to the U.S., Thanksgiving (and my grandma’s turkey) stole my heart.

The food, the family, the friends… and all the cooking!

Did I tell you…I’m a chef?

intro

I come from a family that prides itself in making meals from scratch, so cooking from the heart at Thanksgiving came naturally for me.

Add to that my grandma’s fabulous turkey recipe, and I was in charge of Thanksgiving dinner for over a decade.

Today, I am sharing with you some of my family’s cooking traditions…and a few kitchen rules that I never break.

The first rule is non-negotiable: start with the best-quality ingredients. That means organic produce, clean meats, and wholesome foods you feel good about serving to your family.

But great cooking goes beyond what’s on your plate.

Here are two more principles to bring into your Thanksgiving celebration.
#1: Your Thanksgiving meal should always be prepared in safe cookware you feel good about using.

Ingredients matter, but so does the pot. I love stainless steel cookware, and Homi Chef offers nickel-free options without nonstick coatings. Explore their cookware or look for similar brands that fit your needs and values.

#2: Family and friends shouldn’t just enjoy the meal, they should participate in the cooking.

Turn up the music, gather your favorite people, and make a mess. Why? Because family recipes feed more than our bellies, they keep our traditions and memories alive.
I learned these values from my grandparents and deepened my understanding of them through EHI and The Eating Healthy Sweet 16. (These 16 principles deserve a story of their own, which I’ll share at another time!)

Now, let’s bring those principles to life with my family’s special turkey recipe and a bonus sauce you’ll want to drizzle over everything.

Let's get cooking!

The Turkey That Stole Thanksgiving

My grandma’s roasted turkey is all about deep, savory, Latin-inspired flavors with a bright citrus twist.
Download Your Recipe Card!

Prep & Cook Time

Prep Time: 35–45 minutes
Marinating Time: 3 days
Cooking Time: Approximately 3–5 hours, depending on size (see chart below)
Size for Recipe: 18–20 lb. turkey

Special Note: Purchase all ingredients and prepare you marinade 3 days in advance of Thanksgiving.

What You'll Need

  • Blender
  • Stainless steel or glass deep roasting pan 
  • 4-quart stain-steel saucepan for the sauce

Ingredients

  • 1 pasture-raised whole turkey, thawed (I used a 18-20 lb. turkey)
  • 1 cup fresh orange juice, from approximately 3–4 organic oranges (brings all the flavors together)
  • 2 large organic white onions
  • 4 medium organic carrots, peeled
  • 1 whole organic garlic head, peeled
  • 2–3 Tbsp organic salt — I recommend Microplastic Free Vera Salt
  • ½ Tbsp or more organic black pepper
  • ½ Tbsp organic cumin powder
  • 1 Tbsp organic paprika powder
  • 1 Tbsp fresh or dried thyme
  • ½ Tbsp organic garlic powder
  • ½ Tbsp organic onion powder
  • ½ cup high-temperature neutral oil, such as organic avocado oil
  • 3–4 cups water or organic chicken broth, add more as needed during roasting

For Finishing

  • A little additional salt and black pepper
  • Avocado oil or pasture-raised butter for the skin

Let's Make The Marinade!

This is where the magic starts…
  1. Prepare your ingredients. Wash your produce well, then roughly chop the onions and carrots. Peel the garlic cloves and juice the oranges until you have about 1 cup of fresh juice.
  2. Blend it all together. Add the orange juice, onions, carrots, garlic, salt, pepper, cumin, paprika, thyme, garlic powder, onion powder, and oil to a blender. Blend until you have a thick, creamy, orange-colored marinade.

Don’t worry about the amount of garlic. It creates a beautiful depth of flavor without being overpowering.

  1. Prepare the turkey. Remove the turkey from its packaging and remove the giblets and neck if included. Pat the turkey dry with paper towels.
  2. Let the turkey soak up the flavor. Place the turkey in a deep large glass container or stainless-steel roasting pan. Carefully loosen the skin where possible and rub the marinade all over the turkey, including under the skin.
Cover and refrigerate for 3 days.

Each day, carefully turn or reposition the turkey so the marinade reaches as much surface area as possible.
“Because family recipes feed more than our bellies, they keep our traditions and memories alive.”

Thanksgiving Day Has Arrived!

Plan your cooking time around when you want to eat. Take the turkey out of the refrigerator 1 to 2 hours before you plan to start roasting it. Bring it to room temperature will help cook evenly.

  1. Preheat your oven to 350°F
  2. Into the roasting pan it goes! Place the turkey on the rack of your stainless-steel or glass roasting pan and pour the marinade around it.
  3. Get that beautiful golden skin. Season the turkey with a little additional salt and pepper, then lightly coat the skin with avocado oil. You can also use melted pasture-raised butter if you prefer.
  4. Keep it juicy. Add approximately 3–4 cups of water or chicken broth to the bottom of the roasting pan. This helps create flavorful juices and keeps the pan from becoming dry.
  5. Don’t forget to baste! See details for basting below.

How Long Should It Cook?

*Cooking time will depend on the size of your turkey and your oven.

Approximate cooking times for an unstuffed turkey by weight:
  • 8-12 lb: 2¾–3 hours
  • 12-14 lb: 3–3¾ hours
  • 14-18 lb: 3¾–4¼ hours
  • 18-20 lb: 4¼–4½ hours
  • 20-24 lb: 4½–5 hours

Use a meat thermometer to check the thickest part of the breast and the innermost part of the thigh, avoiding the bone. The turkey is ready when both reach 165°F (74°C). Avoid overcooking to keep the meat juicy and tender!

Don't Forget To Baste!

After the first hour, check your turkey.

Once it begins to brown, spoon some of those beautiful pan juices over the skin. Continue basting about every 30 minutes.

If the wings or legs start browning too quickly, loosely cover those areas with unbleached parchment paper.

My grandma had her own natural trick: banana leaves! They’re a natural traditional option for covering food while cooking. Cabbage leaves can be another alternative to avoid using aluminum foil.

Once your turkey reaches 165°F, carefully remove it from the oven.

Now Leave It Alone

Let the turkey rest for approximately 30–45 minutes before carving. This gives the juices time to redistribute so you don’t lose all that goodness the moment you make the first cut.

And don’t throw away those pan juices!

They are packed with flavor. Use them to make a simple gravy (blending and slow cooking it with flour) or serve it, as is, alongside the turkey.

Why I Love My Grandma's Turkey Recipe

I love Grandma’s turkey recipe because it is a protein-rich Thanksgiving centerpiece.

Estimated nutrition — per 6 oz (170 g) serving

Using a roasted whole turkey with meat and skin, plus a reasonable contribution from the orange-vegetable marinade.
  • High in protein — approximately 50 g per 6 oz serving
  • Rich in B vitamins, particularly niacin (B3), B6 and B12
  • Orange and vegetables add vitamin C and antioxidants
  • Carrots contribute vitamin A

Turkey’s feel-good bonus? It’s rich in tryptophan, an amino acid that helps your body produce serotonin – your feel-good chemical, and melatonin – your sleep-time buddy.

So, if you end up in a Thanksgiving food coma, at least your turkey is doing its part!

Next, let’s make a special sweet Apple-Plum Sauce that complements this delicious turkey.

Apple & Dried Plum Sweet Sauce

Chances are that cranberry sauce has already claimed its spot next to the turkey. But why not invite another fruity guest to the table?

This plum sauce is here to shake things up and complement the flavors of my grandma’s turkey. Sweet, fruity, buttery, and with a bright touch of citrus.
Download Your Recipe Card!

Prep & Cook Time

Prep Time: 10–15 minutes
Cooking Time: 10–15 minutes
Total Time: 20–30 minutes
Serving: Approximately 4 cups

What You'll Need

  • Blender
  • Stain-Steel saucepan
  • Whisk

Ingredients

  • 6 organic red apples
  • 1 cup dried plums, pitted
  • ½ cup pasture-raised butter or ghee
  • 1 cup of organic white wine
  • 1 ½  cups freshly squeezed organic orange juice
  • ½ cup organic cane sugar

Instructions

  1. Blend the fruity goodness.
    Peel, core, and cut the apples into small chunks. Add apples, dried plums, white wine, fresh orange juice, and cane sugar to a blender. Blend until smooth.
  2. Let the magic happen.
    Pour the fruit mixture into a medium or large stainless-steel saucepan to prevent splashing and place it over medium-low heat. Add the butter or ghee, stirring with a wooden spoon until everything is well combined.
  3. Simmer, stir, and enjoy the aroma.
    Cook for 10–15 minutes, stirring frequently as the sauce heats and thickens. Be careful! As it bubbles, the sauce may splatter, so keep the heat gentle and use a long-handled spoon or whisk. If it starts popping too much, take off heat and return it again, and repeat a few times.
  4. Cool and serve.
    Remove from the heat and let the sauce cool slightly. Serve warm for a comforting touch or chill for a refreshing, fruity finish.

Want To Take These Principles Beyond The Kitchen?

Now that I’ve shared a taste of my family’s Thanksgiving traditions sprinkled with a little EHI spirit, let me show you where you can learn more about making the cleanest, tastiest, most nutritious meals for you family.

Join us twice a month at Healing Made Easy (HME) where Dr. H brings practical skills, the latest research, and the wisdom of natural medicine into your everyday life. From choosing the safest cookware to the learning the “Eating Healthy Sweet 16” Principles, you’ll explore the Life-Healing Arts and Sciences with Dr. H.

Ready to dive in and join the community? Your first 30 days are FREE!
Explore Healing Made Easy

ABOUT THE AUTHOR

Ana Cris Rodríguez is a Certified Holistic Nutritionist (CHN) and Board-Certified Holistic Nutritionist (BCHN®) through the National Association of Nutrition Professionals (NANP). She is a proud graduate of the Energetic Health Institute (EHI) and has been a teacher for the Energetic Cleansing and Fasting Certification at EHI since 2023.
Ana Cris Rodríguez is a Certified Holistic Nutritionist (CHN) and Board-Certified Holistic Nutritionist (BCHN®) through the National Association of Nutrition Professionals (NANP). She is a proud graduate of the Energetic Health Institute (EHI) and has been a teacher for the Energetic Cleansing and Fasting Certification at EHI since 2023.
As a trained chef from the Brisbane North Institute TAFE in Australia, Ana thoughtfully blends culinary artistry with holistic nutrition. She is the founder of “Ana Cris Mindful Eating,” an organization dedicated to creating nourishing, intentional food experiences that support the body, mind, and spirit.
As a trained chef from the Brisbane North Institute TAFE in Australia, Ana thoughtfully blends culinary artistry with holistic nutrition. She is the founder of “Ana Cris Mindful Eating,” an organization dedicated to creating nourishing, intentional food experiences that support the body, mind, and spirit.

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