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MARINARA SAUCE MADE WITH AVOCADO OIL － Sounds Healthy and Delicious
As you may know that my husband Ryan has been on Keto Diet for almost a whole year. You must be curious about the result, and just like other people – he loves it and it turns out great. He loses about 20 pounds, as well as feels more energetic and concentrated. Keto Diet is great, but when I ask him, what do you miss the most of the normal diet? He says without any hesitations – Pizza! I guess pizza is the food which is not only missed by Ryan, but also is missed by tons of people who are on diet. Especially my mother-in-law is Sicilian, how come could Ryan give up his family’s traditional food? No worries, pizza lovers. Let’s get great products that fit in your diet.
For the pizza crust, we choose the Superfood low net carbs pizza crust from Real Good Pizza Co., it might be a little bit pricy. But come on guys, you don’t want to save money on the things that you build your body with. For the sauce, let’s face with the truth. I recommend my favorite brand ever – Primal Kitchen’s Tomato Basil Marinara Sauce.
Tomato Basil Marinara Sauce
Spaghetti without the regret-ti. The new Primal Kitchen Tomato Basil Marinara Sauce is made with avocado oil, California-grown organic tomatoes, and basil— a simply delicious, classic take on a pantry staple! With no added sugars, artificial ingredients, gluten, canola or soybean oil, our vegan, plant-based sauce is Paleo-certified, Non-GMO Project verified, and Whole30 Approved.
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The Best (and Easiest) Chicken Breast Marinades with Primal Kitchen
Chicken breasts are some of the most popular sources of lean protein. According to Cronometer, one six-ounce skinless chicken breast contains about 295 calories, 53 grams of protein, nearly 8 grams of fat, 0 grams of carbs, and is rich in vitamins A, B3, and D, choline, phosphorous, potassium, and magnesium. Skinless chicken breasts are a “diet food” favorite, likely for their macronutrient makeup. Pictures come to mind of ’80s aerobics queens outfitted with leotards, leg warmers, and sweatbands keeping their feathered bangs off their sweaty foreheads and cutting their poached chicken breast up into tiny bites, or bodybuilders pushing to lean out and eating multiple grilled chicken breasts for the protein. Marinade chicken breasts with great marinade sauces is very important, adding some great extra flavors in to this healthy food. How about trying Primal Kitchen‘s healthy and delicious marinade sauces?
Chicken breast recipes often include instructions for marinating the chicken because, well, skinless chicken breast meat can be bland and boring. You need to cook chicken until the internal temperature of the breast reaches 165ºF, but cooking it any more than that can result in dry, chewy meat.
Marinades add flavor, moisture, and interest to chicken breasts. Chicken breast marinades can contain oil, salt and pepper, vinegar or citrus juice, fresh or dried herbs, seasonings, minced garlic, a sweetener (examples: honey, sugar, maple syrup), and sauces (examples: soy sauce, fish sauce, Worcestershire sauce).
Chicken breasts can marinate for 30 minutes to a couple of hours or even overnight. Store marinated chicken breasts in an airtight container in the refrigerator for up to 24 hours.
Freeze uncooked marinated chicken breasts in resealable bags in the freezer for up to three months. Make sure to label the outside of the resealable bag with the contents and the date you prepared and froze the marinated chicken breast.
How to Marinate Chicken
Combine the marinade ingredients in a bowl, and stir well. You can also put all of the marinade ingredients in a mason jar, screw the lid on tight, and shake up the mason jar. Place the chicken breast or chicken breasts in a glass container with an airtight lid, or in a resealable bag, and pour the marinade into the container. Place in the refrigerator for at least 30 minutes and up to 24 hours.
Remove the marinated chicken breasts from the refrigerator and allow to come to room temperature on the kitchen counter for 10–20 minutes. Preheat the oven, grill, or a skillet on the stove to cook your chicken breasts.
4 Easy Keto Chicken Breast Marinade Recipes
We love saving time in the kitchen. Meal prep can be time consuming, so we’ve cut the chopping and shopping down by using Primal Kitchen dressings and marinades as the supporting main ingredient in these chicken breast marinade recipes. Check out these fabulous four ideas with five or six ingredients that take five minutes or less to pull together.
Citrus Chicken Marinade
Ingredients
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade
- 2 lemon slices
Instructions
To marinate: Place chicken breast in a glass container or resealable bag. Season with salt and pepper. Add Lemon Turmeric Vinaigrette and lemon slices. Cover or seal bag and refrigerate for at least 30 minutes, and up to 24 hours.
Balsamic Chicken Marinade
Ingredients
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Balsamic Vinaigrette & Marinade
- 4-5 fresh basil leaves or 1/8 teaspoon dried basil leaves
Instructions
To marinate: Place chicken breast in a glass container or resealable bag. Season with salt and pepper. Add Balsamic Vinaigrette and basil. Cover or seal bag and refrigerate for at least 30 minutes, and up to 24 hours.
Sesame Ginger Chicken Marinade
Ingredients
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Sesame Ginger Vinaigrette & Marinade
- 1/8 teaspoon sesame seeds
Instructions
To marinate: Place chicken breast in a glass container or resealable bag. Season with salt and pepper. Add Sesame Ginger Vinaigrette and sesame seeds. Cover or seal bag and refrigerate for at least 30 minutes, and up to 24 hours.
Cilantro Lime Chicken Marinade
Ingredients
- 1 6 oz. skinless chicken breast
- 1/8 teaspoon salt and freshly cracked black pepper
- 1 cup Primal Kitchen Cilantro Lime Dressing & Marinade
- 2 lime slices
- 1/4 teaspoon fresh cilantro leaves, or 1/8 teaspoon dried cilantro
Instructions
To marinate: Place chicken breast in a glass container or resealable bag. Season with salt and pepper. Add Cilantro Lime Dressing, lime slices, and cilantro. Cover or seal bag and refrigerate for at least 30 minutes, and up to 24 hours.
Chicken Breast Cooking Instructions
- In the oven: Preheat the oven to 375ºF. Place the chicken breast in an oven-safe cooking dish and bake for 25–30 minutes.
- On the stove: Heat a teaspoon of avocado or olive oil in a skillet over medium heat. Place the chicken breast in the skillet and cook for 5–6 minutes on each side.
- On the grill: Lightly oil the grill grates (do so carefully to avoid a flare up). Place the chicken breast on direct heat and cook for 7–8 minutes per side.
Chicken Breast Cooking Tips
- Let the chicken breast warm up to room temperature once you remove it from the refrigerator. Depending on how warm your kitchen is, this can take 10–20 minutes. Taking the chill off your chicken will ensure more even cooking.
- Remove the chicken from the marinade and allow any excess marinade to drip off. Discard the marinade; do not boil it or try to reuse it.
- To ensure your chicken breast is cooked thoroughly, use a meat thermometer to measure the internal temperature. Fully cooked chicken breast should read 165ºF.
- Let the chicken breast rest for 3–5 minutes after cooking before slicing it. This will help the chicken stay moist.
My husband and I tried to marinade chicken breast with Buffalo sauce and Caesar Dressing & Marinade. Surprisingly, it worked out great! I mean, we love taking adventures to try different things, and we trust Primal Kitchen products a lot. They are healthy, tasty and save us a lot of time to make great food at home. Pandemic is annoying, but let’s make it better. At least, we can try to enjoy our home dining more by picking up the real good products.
Primal Kitchen products are unlike any others that you’ll find in the grocery store. The entire collection aims to satiate exquisitely with real, simple, exceptional ingredients—like avocado oil, collagen, oil of oregano and apple cider vinegar—that contain no dairy, gluten, grain, refined sugar or soy.
Food can lead you down a path of disease, pain and despair. It can lift you up to new heights so you can find the greatest amount of pleasure, joy and contentment from every moment possible. Enjoying excellent health and wellness, loving time with family and friends, valuing a good night’s sleep, relishing a brisk workout, appreciating better productivity at work, and savoring every bite of food you eat.
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Sip on The Scrumptious Taste of Snickerdoodle
I love holiday coffees – pumpkin spice latte, peppermint mocha, eggnog latte… Sounds so yummy, but also sounds so guilty. I want to introduce this keto-friendly holiday coffee drink which delivers all of the flavors that you expect for the coming holiday – it is the Snickerdoodle Caramel Latte!
Here is the recipe from Primal Kitchen. It is so simple, so tasty and the most important, you can drink it without feeling any guilty. It blends your milk of choice (this recipe used coconut), steamed, with hot drip coffee swirled with Primal Kitchen Snickerdoodle Collagen Fuel for a burst of cinnamon-sugar flavor. Top with real whipped cream, or coconut cream if you can’t tolerate dairy, a couple pinches of ground cinnamon, and a swirl of keto-friendly caramel. This Keto Snickerdoodle Caramel Coffee perches the angel and the devil on your shoulders, only for once they’re in silent agreement that you should sip and savor this fancy, seductive coffee drink in peace.
Keto Snickerdoodle Caramel Coffee with Collagen
Ingredients:
- 6 ounces water
- 2 Tbsp coffee grounds (I used Dope Coffee)
- 1/4 cup (2.16 ounces) milk of your choice
- 1/4 cup heavy whipping cream or coconut cream
- 1 scoop Primal Kitchen Snickerdoodle Collagen Fuel
- 2 Tbsp keto caramel* (I used Monk fruit Sweetener for substitute)
- 1/4 tsp ground cinnamon
- 1 cinnamon stick, if desired
Equipment notes:
- Use a 10- to 12-ounce mug for this recipe.
- You’ll need a stand mixer or handheld beaters to whip the cream.
- You’ll need a mason jar a French Press to steam the milk.
Instructions:
- Prepare coffee in a coffee maker, French press, or pour over coffee maker. While the coffee is brewing, steam the milk, and whip the cream.
To make whipped cream:
- Pour cream into stand mixer metal bowl fitted with the wire whisk attachment, or into a metal bowl with handheld beater whisks inserted into the cream.
- Turn the mixer to medium speed.
- Whip air into cream for about 3 minutes.
To make steamed milk:
- Mason jar + microwave method: Pour milk into a small mason jar, then screw the lid on tightly. Shake the jar (show it who’s boss) until the milk is frothy. Remove the lid and microwave the milk on medium-high power for 30 seconds. Remove milk and stir. Heat for another 15 seconds, then stir.
- French Press method: Heat milk either in the microwave or on the stove (140ºF is the right temperature, in case you’re measuring). Pour milk into a clean French Press and push plunger up and down repeatedly until the milk doubles in volume.
To assemble the coffee drink:
- Add 1 scoop of Primal Kitchen Snickerdoodle Collagen Fuel to the bottom of your large mug.
- Pour the hot coffee on top of the collagen.
- Use a fork to whisk the collagen into the coffee until well combined. Pour the steamed milk over the coffee.
- Top with whipped cream and keto caramel. Dust with ground cinnamon, and add a cinnamon stick, if desired.
Nutrition info (per serving, Servings: 1):
Calories: 250
Net Carbs: 5 grams
Fat: 15 grams
Protein: 11 grams
Nutrition info calculated using Cronometer. Nutrition info includes 1/4 cup unsweetened, full-fat coconut milk, 1/4 cup whipped heavy cream, and 2 Tbsp ChocZero’s Caramel Sugar-Free Syrup.
(With coconut whipped cream)
If you have a sweet tooth like me, you might be easily seduced by cookies—particularly homemade, barely-out-of-the-oven cookies. This is the perfect cookie condition; it’s in a state of a-little-more-cooked than cookie dough but not yet hardened by the room temperature air that cools it to a more crisp texture. This Primal Snickerdoodle Cookies strive to be that fusion of soft interior with an ever-so-slight crunch when the teeth tap into it.
Primal Snickerdoodle Cookies
Like a mom to multiple children, moms won’t pick a favorite cookie (at least not out loud, ha), but snickerdoodle cookies definitely top mom’s list of all-time fave classic cookies. Sweet, spicy, buttery, and soft, snickerdoodles are great year-round, but fit oh-so-well on holiday cookie plates and alongside a chai latte or pumpkin spice latte when the days get shorter and the air gets more crisp in the fall.
Time: 52 minutes
Servings: 8 cookies
Nutrition info (per cookie):
Calories: 159
Carbs: 14 grams*
Net Carbs: 12.5 grams
Fat: 14 grams
Protein: 7 grams
Ingredients
- 1/4 cup (4 tablespoons) cold unsalted butter
- 5 Tbsp Brown Sugar Swerve
- 1 cup almond flour
- 2 1/2 tsp full-fat coconut milk
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup + 1 1/2 tsp Primal Kitchen Snickerdoodle Collagen Fuel
Roll cookie balls in:
- 2 Tbsp granular monk fruit or Swerve
- 1 tsp ground cinnamon
Instructions
- Cut cold butter into small chunks. Place the butter in a bowl and add in the Swerve and almond flour. Use the back of a fork or a food processor to work the butter into the sweetener.
- Add in the coconut milk, baking soda, vanilla extract, salt, and Collagen Fuel, and mix with the fork.
- Form dough into 8 balls. Roll in cinnamon-sweetener.
- Line a cookie sheet with parchment. Place the dough balls on the parchment-lined cookie sheet and put in the freezer for 30 minutes.
- Preheat oven to 325ºF. Remove cookie sheet from the freezer. Bake cookies on the middle rack for 10-12 minutes (until balls have just melted flat and aren’t risen in center).
- Remove cookies from the oven. While still hot, gently lift parchment (with cookies still on it). Take a glass or small bowl that is slightly larger than the cookies and gently swirl it around the cookies to bring the edges in tight and make perfect circles.
- Allow to cool before removing from from the cookie sheet with a spatula.
COLLAGEN FUEL® Drink Mix – SnickerdoodleSatisfy your sweet tooth with cinnamon: PRIMAL KITCHEN® COLLAGEN FUEL® Drink Mix now comes in Snickerdoodle! Made with creamy coconut milk powder and vanilla extract, it’s like to compress a batch of these deliciously decadent cookies into every scoop of this Keto Certified and Paleo Friendly powder. Each serving contains 10g of type 1 and 3 collagen to support hair, skin, and nails, and blends beautifully into smoothies, stirs into scrumptious shakes, or couples well with coffee. Treat yourself to uncompromisingly delicious taste while supplementing your routine with collagen peptides.
- Keto Certified
- 10g of Collagen per Serving
- Paleo Friendly
About Mark Sisson & PRIMAL KITCHEN®
Mark Sisson, New York Times bestselling author, media personality, ex-endurance athlete (5th place USA Marathon Championship, 4th place Hawaii Ironman finish) founded the PRIMALKITCHEN® brand in 2015. He has been educating the world on nutrition and the benefits of fat and protein for the last decade via his blog, MarksDailyApple.com.
With the launch of the PRIMAL KITCHEN® brand, Mark Sisson delivers on his mission to create uncompromisingly delicious condiments, sauces, cooking oils, collagen peptides and pantry staples that are made with fats we love and clean ingredients, and contain no dairy, gluten, grain, refined sugar or soy. PRIMAL KITCHEN is the maker of the #1 condiment in natural grocery, the #1 salad dressing brand in natural grocery, and #1 product in six key condiment categories in natural grocery: mayo, salad dressing, BBQ sauce, steak sauce, ketchup and avocado oil. As Mark would say, Eat Like Your Life Depends on It, because it does. Learn more at primalkitchen.com.
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Thanksgiving Leftover Recipes from Primal Kitchen
Whether you entertained many at a big family affair, friendsgiving, or neighborhood potluck, or you kept it more intimate and close to home this year, Thanksgiving leftovers happen. If you loosened the belt buckle a few notches or premeditated a few extra servings and you wore your Thanksgiving pants to dinner (remember Joey’s super stretchy sweatpants on Friends?), then you may not be in the mood to heat-and-eat the exact same leftovers from Thanksgiving dinner the next day or two.
You can pile a little bit of all of the savory leftovers into a wrap or sandwich, or stuff it into a casserole dish with a little extra gravy and a prayer that it’ll turn into something more attractive when it’s heated.
You can also take individual leftover ingredients and reimagine something new with them—leftover baked or boiled potatoes can become potato salad with bacon or slices of sweet potato toast that you smear with mashed avocado and top with a fried egg.
Leftover Turkey Recipe
Rotisserie Chicken Salad
This 15-minute, no cook chicken salad recipe uses an entire rotisserie chicken, a few pantry items, chopped produce, and bacon for smoky saltiness. Perfect for meal prep for a few days of lunches or an easy no-cook dinner for four on a busy weeknight, this rotisserie chicken salad melds the herby tang of our Ranch Dressing with the creamy richness of Primal Kitchen’s Mayo with Avocado Oil, and the spatter of sharp black pepper with a little sweet from chopped apple, a little bite from chopped onion, and the crisp, clean crunch of celery.
This template is easy to switch up, too, according to what you have available in your pantry and fridge. Don’t have celery? Use chopped raw green beans or shaved asparagus instead. Don’t have a white onion? Use chopped scallions or shallots. Sub a pear or even pecans, cashews, or sunflower seeds of the apple. You can also use any creamy Primal Kitchen dressing to switch things up (try Dreamy Italian or Green Goddess). Serve in butter lettuce cups for a handheld lunch or dinner that requires nothing else but a napkin.
Nutrition info (per serving):
Calories: 503
Carbs: 11 grams
Fat: 42 grams
Protein: 27 grams
Ingredients
- 1 rotisserie chicken
- 1 head butter lettuce
- 1/2 cup Primal Kitchen Mayo with Avocado Oil
- 1/4 cup Primal Kitchen Ranch Dressing
- 1/4 teaspoon black pepper
- 1 tablespoon white onion, diced
- 2 stalks celery, finely chopped
- 1 large apple, cored and chopped
- 4 strips bacon, crisped and crumbled
Instructions
- Remove all of the meat from the bones of the rotisserie chicken, and place in a large bowl (it’s OK if some of the skin is left on the meat).
- Save the chicken carcass to make chicken bone broth. You can place the bones in a resealable freezer-safe bag to freeze for later use.
- Wash and dry the leaves of the butter lettuce. Divide the leaves into bundles of about 4 lettuce leaves per bundle.
- To the bowl with the rotisserie chicken, add mayo, ranch dressing, black pepper, onion, celery, apple, and bacon. Mix well to combine.
Leftover Potato Recipe
Classic Potato Salad with Bacon
Classic American potato salad is the perfect picnic partner to accompany almond-crusted chicken tenders, butter lettuce salad, and homemade lemonade. Its creamy, slightly tangy flavor shines on the side of barbecue faves like pulled pork, smoked turkey or chicken, and salmon sizzling with smoky-sweet barbecue sauce. Bring it into the backyard to serve alongside grilled burgers, chicken thighs, hot dogs, and ribs.
Nutrition info (per serving):
Calories: 249
Carbs: 24 grams
Net Carbs: 22 grams
Fat: 17 grams
Protein: 5 grams
Ingredients
- 6 cups baby red potatoes, scrubbed
- 1 teaspoon sea salt
- 3/4 cup Primal Kitchen Mayo with Avocado Oil
- 1 tablespoon Primal Kitchen Dijon Mustard or Spicy Brown Mustard
- 8 slices all-natural bacon, cooked and crumbled
- 1 tablespoon fresh dill, chopped
Instructions
- Cut the potatoes into uniform pieces.
- Boil the potatoes in a large pot of salted water for about 15 minutes, or until slightly al dente (see How Long to Boil Potatoes section above for more details).
- Drain the potatoes.
- Mix mayo and mustard together in a large bowl. Add potatoes, bacon, and dill. Mix gently until just combined.
- Refrigerate potato salad for an hour before serving.
Interested? Follow the scent of the turkey bone broth (don’t throw out that turkey carcass in the dash to clean up!), and head into the kitchen to make these Thanksgiving leftover recipes that’ll put a new spin on classic Thanksgiving ingredients.
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Easy, Juicy Thanksgiving Turkey with Primal Kitchen’s Avocado Oil and Vinegar Vinaigrette & Marinade
The bane of many American home cooks’ existence on the fourth Thursday of every year, the Thanksgiving turkey can evoke anxiety-riddled dreams days before the feast, cause smoky backyard fires when deep-fried carelessly, and be a lackluster, dry, and tasteless centerpiece when not prepared and cooked properly. Whether it’s a family affair or friendsgiving, every cook hopes to barge out of the humid, war-torn battlefield that was once a kitchen to present a bronzed, shiny bird with crackled, tan skin and moist, tender meat, place it on the dining table, savor the gasps and applause from ravenous guests, then collapse into a chair to chug a glass of chardonnay.
Save yourself the turkey drama this year and any frantic calls to turkey hotlines (yes, this is actually a thing) by learning this easy injection method. This recipe used a meat injector syringe to add Primal Kitchen’s acidic, herby, and well-seasoned Avocado Oil & Vinegar Vinaigrette to the interior of the turkey, and slathered the bird in room-temperature melted butter to ensure even browning and plenty of moisture. This turkey cooking method doesn’t include adjusting oven temperatures, helicopter babysitting and basting in timed increments (only one round of basting with melted butter recommended in the last hour of roasting for our method), or flipping a half-cooked, dripping bird inelegantly in the roasting pan.
You might feel a bit like a mad scientist, plunging vinaigrette into the turkey, but it beats brining the bird for a day or two in a ridiculously large container that doesn’t fit in the refrigerator. Get that needle, buy the bird and two bottles of Primal Kitchen’s Avocado Oil & Vinegar Vinaigrette.
Easy, Juicy Thanksgiving Turkey
Time: about 17 hours
Servings: 14–15
Nutritional information (per serving; approximate about 15 servings for a 14-pound bird):
Calories: 702
Carbs: 0.5 grams
Fat: 41 grams
Protein: 79 grams
What you need:
- 1 14-pound turkey (We used a ButcherBox all-natural turkey fed an all-vegetable diet)
- 1 ½ cups Primal Kitchen Avocado Oil & Vinegar Vinaigrette & Marinade*
- Plenty of salt
- 1 large onion, quartered
- 4 apples, sliced
- 4 carrots, cut into 3”-long pieces
- 4 celery stalks, cut into 3”-long pieces
- 12 garlic cloves, separated
- 6 sprigs fresh rosemary
- 10 stems fresh thyme
- 10 stems fresh sage
- 2 sticks unsalted butter, melted
- Freshly cracked black pepper
*You’ll need 2 bottles of Primal Kitchen Avocado Oil & Vinegar Vinaigrette for a 14-pound turkey.
Equipment
- 1 Meat Injector Syringe (The recipe used this one.)
- 1 large meat roasting pan with metal grate
- 1 roll aluminum foil
- 1 turkey baster
- Blender
- Meat thermometer
Instructions
The night before you roast the turkey…
- If frozen, make sure the turkey is thawed completely before starting preparation process.
- Remove giblets and neck from body cavity of turkey and rinse turkey thoroughly with cool water. Pat turkey dry completely with paper towels.
- Blitz Avocado Oil & Vinegar Vinaigrette in a blender for 10–15 seconds.
- Pour vinaigrette into injection syringe, and start poking the needle into the flesh of the turkey and injecting the vinaigrette inside the bird.
- You want to insert the needle just far enough into the meat that the vinaigrette doesn’t just run out of the bird. Add more vinaigrette to the syringe as necessary until you’ve evenly injected vinaigrette all over the bird. Plan to make about 30–40 injections into a large bird.
The day you want to roast the turkey…
- Place the turkey in the refrigerator, covered, if desired, for about 12 hours to allow the vinaigrette to distribute throughout the bird.
- Remove turkey from the refrigerator and allow to come to room temperature on the counter, about 20 minutes or so.
- Season the turkey liberally inside and outside with salt.
- Place cut onions, apples, carrots, celery, garlic, and half of the herbs inside of the cavity of the turkey. Scatter any remaining fruit, veggies, and herbs onto the bottom of the turkey roasting pan.
- Place stuffed turkey on top of the roasting rack.
- Preheat oven to 325ºF.
- In a saucepan over medium-low heat, melt better. Set aside to cool.
- Pour half of the melted butter on top of the bird. Massage butter onto the outside skin of the turkey with your hands so that it’s completely coated.
- Grind fresh cracked black pepper on top of the turkey.
- Place a tent of aluminum foil over the turkey and place in the oven. Roast for approximately 15 minutes per pound. For our 14-pound bird, we roasted it in the oven for about 3.5 hours total.
- About one hour before the cooking time is done for the size of your turkey, remove the aluminum foil tent.
- Baste the turkey with remaining melted butter, and allow to roast and brown for another hour.
- When the cooking time is complete, remove the turkey from the oven.
- Insert a meat thermometer inside the breast of the turkey (away from any bone) and read the temperature. A reading of 173ºF indicates that the turkey is fully cooked.
- Allow the turkey to rest for 20–30 minutes before carving (you can tent it with aluminum foil again to keep it warm).
Douse and dress with the best: PRIMAL KITCHEN® Avocado Oil and Vinegar Vinaigrette & Marinade! Organic red wine vinegar and organic stone ground mustard meet avocado oil for a deliciously zesty, flavorful dressing.
It’s easy being green with dressing this good! A classic oil and vinegar dressing upgrade, PRIMAL KITCHEN® Avocado Oil and Vinegar Vinaigrette & Marinade is made with pure avocado oil and high-quality, organic ingredients like organic red wine vinegar and organic stone ground mustard with no sugar*. Enhance the flavor of your fresh salad favorites, and let lean meats marinate for a bold taste with this classic oil and vinegar dressing upgrade.
- Made with Avocado Oil, High-Quality Organic Red Wine Vinegar & Organic Ingredients
- Bold, Zesty Flavor
- Whole30 Approved®, Keto Certified & Paleo Friendly Sugar Free* ( *Not a low calorie food)
When you clean up your diet and start eating real food, it’s the sauces, dressing and toppings that can make an otherwise bland meal exciting. That’s why Mark Sisson created Primal Kitchen condiments and dressings—to add uncompromisingly delicious flavor to every single bite.
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Bring on the dijon! PRIMAL KITCHEN® Dijon Mustard is here and full of complex, spiced flavor. Dare to dress up your favorite dishes in this USDA Organic, Certified Paleo, Keto Certified, and Whole30 Approved® delicious dijon mustard.
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