Thanksgiving is almost upon us! Get a head start on planning your feast and bring something fun and new to the table. Let us help you revamp your traditional holiday recipes into something exciting that your guests are sure to enjoy.

First let’s tackle the main course, the start of your Thanksgiving feast…the turkey! By changing up a few spices in your preparation you can elevate the flavor from “in need of gravy” to “out-of-this-world wonderful.”

This year we recommend modifying a Tandoori Chicken recipe for a much more tender and moist roasted turkey.

For this recipe you will need the follow ingredients (we have broken the list up by step so that you can separate the ingredients accordingly):

For the Turkey:
A defrosted turkey
Turkey roasting bag (used for marinating the bird and cooking it)
1/4 cup kosher salt (kosher salt is different from table salt so be sure that you are using the correct ingredient as it will affect flavor)
5 black cardamom pods
5 green cardamom pods
1 tablespoon cumin
1 medium red onion, chopped
2 celery stalks, chopped
4 garlic cloves

For the Turkey Marinade:
4 cups (1 quart) plain whole-milk yogurt (the amino acids in the yogurt work slowly on the meat to ensure a delicious fall-off-the-bone turkey)
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
4 – 5 tablespoons tandoori masala
2 teaspoons chili powder
1 teaspoon ground black pepper

For the Tandoori Masala:
2 1/2 tablespoons coriander
2 tablespoons cumin
1 tablespoon plus 1 teaspoon whole black peppercorns
1 tablespoon ground cardamom
2 teaspoons chili powder
1 teaspoon fenugreek
1 teaspoon whole cloves
1 3″-4″ cinnamon stick, broken into pieces

Still with us? Great! Let’s get started.

You can do this first step weeks or hours ahead of marinating your turkey, but the Tandoori Masala must be ready when you make the marinade. 

  1. Combine all the spices listed in the Masala list and put them in a pan or skillet over medium heat, and stir them until they are fragrant. Remove them from heat to cool.
  2. Once they are cool, grind the spices into a fine, clump-free mix. Store this mixture in an airtight container at room temperature for up to month, or until you are ready to use it.

Next its time to get the turkey ready!

  1. First you need to pat turkey dry with paper towels. This will help the marinade and spices work their way into the meat as it marinates.
  2. Rub the turkey inside and out with the kosher salt and then transfer it to the roasting bag.
  3. Stuff turkey with cardamom pods and cumin seeds, onion, celery, and garlic.

Now for the key element of this recipe: the marinade!

  1. Purée the dry ingredients from the Tandoori Masala you made earlier, produce, and yogurt in a blender.
  2. Pour marinade into roasting bag and be sure to smear it over the entire surface of the turkey.
  3. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.

After it has marinated for the night, let the turkey stand in bag at room temperature for 1 hour. Turn it breast side up and create steam holes in bag if it’s required by manufacturer’s instructions.

  1. Preheat oven to 400°F and roast the turkey for 30 minutes.
  2. Reduce heat to 350°F and continue to roast it until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer.
  3. Cut the top of the bag open, being careful of steam and juices, and pull it away from the back of the turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
  4. Transfer to a platter and let the bird rest for at least 20 minutes before carving.
  5. Enjoy!

Next up is a must-have Thanksgiving essential… biscuits!

With more people moving towards a gluten-free lifestyle everyday, we have put together a simple and easy gluten-free recipe that even hardcore biscuit aficionados will love! It all starts with choosing the right gluten-free flour from Bulk Nation, then its as easy as 123…

First gather your ingredients:
A baking sheet
Unbleached parchment paper
1 3/4 cups all purpose gluten-free flour
3/4 teaspoon xanthan gum
1/4 cup cornstarch
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
8 tablespoons unsalted butter, cut into a 1/4-inch dice or grated and chilled
1 cup buttermilk, chilled
1 tablespoon unsalted butter, melted

While you prep your ingredients, preheat your oven to 425°F.

  1. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well.
  3. Add the diced or grated and chilled butter to your dry ingredients and mix them to combine.
  4. Create a well in the center of the dry ingredients and add the buttermilk. Mix this until everything is almost just combined. (work quickly so the dough doesn’t get warm)
  5. Drop the batter by the quarter cup using two large spoons about 1 1/2-inches apart on the prepared baking sheet.
  6. Press the mounds of dough down gently to flatten the tops, and brush them lightly with the melted butter.
  7. Place the baking sheet in the center of the preheated oven and bake until your biscuits are lightly golden brown all over (about 15 minutes).
  8. Remove from the oven and allow to set briefly before serving. No one will ever know that these delicious buttery biscuits are gluten free!

Now last but not least, it’s time for our sweets! We like to argue that the dessert is the second most important dish on Thanksgiving, right after the turkey. Nothing contrasts the savory dinner like a sugary-sweet confection. But dessert doesn’t have to be all sugar, it can just taste like it!

Try your hand at our low-carb keto pecan pie recipe.

This recipe is packed with flavor and is a guilt free dessert that will have your family and friends talking for years.

For this recipe you will need:

Crust ingredients:
3/4 cup almond flour
1/3 cup coconut flour
1/2 cup coconut oil
1/4 teaspoon gluten-free vanilla extract
2 tablespoons Swerve confectioners’ sugar
1/4 teaspoon salt
1 large egg

Filling ingredients:
1 cup butter
1 cup Swerve confectioners’ sugar
1 cup unsweetened full-fat coconut milk
3 eggs, beaten
2 teaspoon gluten-free vanilla extract
1/2 teaspoon of unsulfured molasses (optional)
1/4 teaspoon sea salt
2 cups pecan halves (1 cup chopped, and 1 cup for topping)

Once you have all your ingredients you are ready to begin step one…the crust!

  1. Preheat your oven to 325F.
  2. Grease a 9- or 9.5-inch pie pan with your choice of keto-friendly grease or fat.
  3. In medium sized mixing bowl, combine and mix the almond flour, coconut flour, coconut oil, vanilla, Swerve and salt. Add the egg and mix everything together until you have a well-combined crust dough.
  4. Next you need to press the dough down into the bottom and up sides of the pie pan. Feeling festive? You can press the sides of the crust with a fork to make designs!
  5. Prebake crust for 15 minutes, or until set. Set it aside to cool as you prepare your pie filling.

The pie filling is key! Packed with flavor and sinfully sweet, you might even surprise yourself! Gather your filling ingredients and make sure you have a clean cast iron or heavy bottomed saucepan that can hold 2-3 quarts.

  1. First you will need to heat the butter on high heat in your cast iron or saucepan, whisking it constantly to make sure the butter heats evenly.
  2. When butter starts boiling, watch for brown streaks or flecks at bottom of pan as you whisk. Remove it from heat immediately to prevent burning!
  3. Turn heat off and add Swerve and coconut milk to the pan, whisking until everything is smooth.
  4. Let sauce cool in pan, whisking every 5 minutes. Do not allow it to settle, only to cool slightly.
  5. Next, in medium bowl, beat the eggs with the now-cooled syrup, vanilla, salt, molasses and chopped pecans.
  6. Pour this mixture into the crust and top it with the remaining cup of pecans in a design of your choice.
  7. Bake your pie at 325F for 40–45 minutes or until it sets. Cover edges of pie with aluminum foil to prevent burning!
  8. Last step… enjoy!

Shop your local Bulk Nation or our online store for all of your Thanksgiving recipe ingredients!