This is so easy, friend. You literally put everything in a pan, let it simmer, and buzz it up with your immersion blender. That’s it! And you can use pre-cubed butternut squash as an easy short cut.

Use this delicious right away or freeze it for later. It’s great on pasta, drizzled on grain bowls, used on pizza or anywhere you’d use marinara sauce.

Why you’ll love Squash Sauce For Pasta

This is a very easy "dump and walk away" kind of situation. And even better if you buy pre-cut butternut squash. I don't want anyone to lose a finger making this.

After the sauce has simmered at medium-low heat for 30 minutes and the vegetables are soft, buzz it all up with an immersion blender.

Don't have an immersion blender? Blend it in your countertop blender, but seriously consider getting an immersion blender because it's one of the most handy gadgets you'll use. 

Ingredients for Butternut Squash Sauce

Everything here is easy to find at the store!

• Tomato paste
• Butternut squash cubes
• Pumpkin puree (not pumpkin pie filling)
• Carrots
• Applesauce
• Maple Syrup
• Coconut Milk (or unsweetened almond milk or heavy cream)
• Lemon Juice
• Garlic
• Simple Herbs & Spices
• Ghee or butter

(The ghee is optional if you'd rather use that than butter -- here's a tutorial if you want one. It's easy to make! How To Make Ghee)

Storing leftover Squash Pasta Sauce

You can store it in an airtight container in the fridge for up to a week. It also freezes beautifully! I love using these freezer-safe deli containers for freezing sauces, soups, and broth.

Want to make your own homemade pumpkin puree or squash puree? Click on this post: How to cook a squash or a pumpkin in your Instant Pot.

Pumpkin and Butternut Squash Pasta Sauce variations

Creamy pumpkin pasta sauce -- For an extra creamy texture and a boost of pumpkin flavor, use whole can of pumpkin (You're welcome. No one likes leftover canned pumpkin sitting around. haha) and reduce butternut to ½ cup. Replace sage with cinnamon or pumpkin pie spice. Double the amount of coconut milk or heavy cream if you aren't wanting to make a vegan pumpkin pasta sauce.

Roasted Butternut Pasta Sauce -- Try roasting the butternut squash cubes and carrots together before simmering them with the other ingredients for a deeper, roasted flavor!

If you like this recipe, try my Balsamic Roasted Tomato Sauce!

Ways to use Butternut Squash Pasta Sauce

I love that it still tastes enough like marinara sauce that you can use it anywhere you'd normally use marinara. This delicious sauce has a great savory flavor with a hint of sweetness from the squash and maple. 

Serve it over any type of pasta, make it into a meat sauce with ground meat, layer it in a lasagna, use in pasta recipes or as pizza sauce (totally trying this ASAP), or as a dipper for.... anything you'd dip into marinara. My first thought is mozzarella sticks. Heh.

Any way you use it, it'll make ordinary weeknight dinner feel a little more special knowing you made that sauce from scratch. Things like that make me feel super cheffy.

NOTE: it's particularly good with parmesan cheese, however you plan to use it. The slightly sweet flavor of the sauce pairs so well with salty parm. Mmm.

More Butternut Squash Recipes

Have extra butternut? Here are a few more recipes on my site!

Spiralized Butternut Squash Breakfast Bake is great for brunch or a breakfast meal prep option for the week! It reheats wonderfully.

Chai Maple Roasted Butternut Squash is a delicious non-traditional Thanksgiving side dish or anytime you need something cozy alongside a pot roast.

Vegetarian Paleo Chili is loaded with butternut and sweet potatoes and its unique spice combination makes this a fun addition to your chili collection.

Kale Salad with Roasted Butternut Squash & Apples is a hearty fall salad that's both light, filling, and seasonal.

Apple-Squash Soup with Bacon, Chipotle Lime Squash Soup, & Paleo Indian Butternut Squash Soup are my favorite pureed squash soups!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Squash Sauce for Pasta FAQS

Pumpkin Butternut Squash Pasta Sauce

Yield: About 5 cups

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

I loved that in this Butternut Squash Pasta Sauce, the tomato base takes a backseat to the squash and pumpkin flavors in this fall-inspired pasta sauce! It's also a copycat version of the Autumnal Harvest Pasta Sauce at Trader Joe's.

Print

Ingredients

• ⅓ cup tomato paste
• 1 cup pumpkin puree
• 1 ½ cups cubed butternut squash
• ½ cup coconut milk
• 2 medium carrots, peeled and cut into 1-inch chunks
• ⅓ cup unsweetened applesauce
• 3 Tablespoons pure maple syrup
• 1 teaspoon sea salt
• ½ teaspoon onion powder
• 1 small garlic clove, minced or grated
• 1 Tablespoon lemon juice
• ¼ teaspoon black pepper
• ¼ teaspoon ground sage
• ⅛ teaspoon cayenne pepper
• 1 2-inch sprig of fresh rosemary (or ¼ teaspoon dried)
• 2 Tablespoons ghee or butter (optional)

Instructions

1. In a medium sauce pan whisk together the tomato paste with 2 cups of water. Add the rest of the ingredients (except the ghee/butter). For the rosemary, slide your fingers along the stem in the opposite direction of leaf growth to easily remove the leaves. Give them a mince before putting them in the pot.
2. Bring to a boil, then reduce the heat to medium low and simmer the mixture for 30 minutes. The carrots and squash should be very soft.
3. Use an immersion blender to blend it until smooth. (Use a countertop blender in batches if you don't have an immersion blender.)
4. Add the ghee/butter and stir until completely melted. Taste, and add more salt or lemon juice if you think it needs it.
5. Use immediately or let it cool to room temperature and store it in an airtight container, chilled, for up to a week.

Notes

• The ghee/butter is optional. It gives the sauce a richer flavor, but if you'd like to make this recipe vegan you can use a vegan butter, extra-virgin olive oil, or omit it entirely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 106Total Fat 6gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 236mgCarbohydrates 13gFiber 3gSugar 7gProtein 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Butternut Squash Pasta Sauce appeared first on Perry's Plate.

Why you'll love this Lamb Loin Chops Recipe

After practicing for years on pricey cuts of meat I can tell you that keeping it simple ensures the best results! All you need are a few ingredients and some technique tips. You’ll end up with a delicious and lovely meal that’s nice enough for a special occasion! (With very little effort!)

Because you aren’t using many ingredients it’s important to make them high quality. Using fresh rosemary and garlic make a HUGE difference in that simple marinade.

My first (and favorite) Lamb Loin Recipe

So, let's talk about Perry's Plate's very first lamb chop recipe. Historically I've only liked lamb if it's covered in a heavily spiced Indian curry sauce to mask its "lamby" flavor and pretend it's beef.

Until now.

A friend of mine gifted us some lamb lollipops (she's my beef share lady -- in case you think I have strange meat-gifting friends). They sat in the freezer for almost a year before I pulled them out because (see above) I don't like lamb.

Steve likes lamb, so I threw them in a simple marinade and tossed them on the grill for him.

He LOVED them. I curiously took a bite and *gasp* I loved them, too! When marinated and grilled they taste really similar to a beef tenderloin steak! Turns out lamb is a super versatile red meat, too.

I found some lamb loin chops at the grocery store and while they're a little bit (a lot) pricey, I thought it would be a fun little dinner for two to share with you with Valentine's Day coming up. There are a lot of special occasions for which you could make this meal.

Ingredients for Rosemary Lamb Chops

• Lamb loin chops
• Sea salt
• Black pepper
• Avocado oil
• Lemon juice
• Garlic cloves
• Fresh rosemary

Lamb Loin Chops Marinade

Let's start with the marinade! The best part about this marinade is that it's simple. I used:

• lemon juice
• rosemary
• garlic
• sea salt
• and a few grinds of black pepper.

Classic middle eastern flavors work well with lamb, so if you want to change up the marinade, go right ahead!

I HIGHLY recommend using all fresh versions of these ingredients. When you have just a handful of ingredients, using fresh can make a big difference. Fresh lemons, garlic cloves, and a rosemary sprig or two are easy to find.

If you love lemon, you could add some lemon zest to the marinade, too!

I didn't use olive oil in my marinade because it's not good for high-heat cooking, but you could certainly drizzle some extra-virgin over it when it's finished.

Can I use a different type of herb?

Sure! If rosemary isn't your thing, try using other fresh herbs like fresh mint, parsley, or dill.

How long should I marinate the lamb chops?

I recommend marinating them, chilled, for at least 6 and up to 24 hours. If you're short on time, you could marinate them for 2-3 hours at room temperature.

How to cook Lamb Loin Chops

1. Sprinkle the salt and pepper on both sides of the lamb chops. Let it sit while you prep the rest of the marinade ingredients.
2. Sprinkle on the lemon juice, fresh rosemary, minced garlic, and avocado oil. Use your hands and rub it around on both sides of the chops.
3. Cover and chill for at least 6 hours, up to 24 hours. Or let it sit at room temperature for 1-2 hours.
4. When you're ready to cook the lamb chops, preheat your grill or skillet over high heat. Make sure the surface is HOT before you put the meat on.
5. Add the lamb chops and let it sit for at least 3-5 minutes untouched. Flip them -- there should be a golden brown crust on one side. If not, then put it back until there is.
6. Cook on the other side for another 5-8 minutes or until it reaches your preferred doneness.

How long should I cook Lamb Loin Chops?

I would treat these the same way you would a filet steak. If you like your steaks cooked medium rare, then cook these medium rare as well.

I'm not going to give you a recommended internal temperature because it's totally up to your preferences.

I love how they look like little t-bone steaks! If you use a cast iron skillet, that's always a plus, but I don't (they're too much of a hassle for me). Just make sure you use a large skillet so the chops aren't crowded.

I like being able to pull those tender lamb chops out of the pan and toss in a quick-cooking veggie as a side to use more of the cooking juices.

Lamb Loin Chop Recipe tips

• Make sure the surface of your grill or skillet is HOT to prevent the meat from becoming overcooked before any browning occurs.
• Marinating the chops for some time before cooking will infuse the herby flavor, as well as tenderizing the meat.

What to serve with Rosemary Lamb Chops

If you are cooking them on the stove, toss in a quick-cooking vegetable or some white beans after you pull out the meat. Here are my best sides ideas, including some spring vegetables:

• Brussels Sprouts (halved or quartered)
• Green Beans
• Sugar Snap Peas
• Broccolini or broccoli cut into small florets
• Shredded Cabbage
• Chopped summer squash

If you're making grilled lamb chops or want a starchy side dish, try one of my favorite side dishes for lamb as a main dish:

Instant Pot Lemon Herb Rice can be cooking away while you're working on your main course! Love Instant Pots for that.

Easy Instant Pot Mashed Potatoes are delicious too! You could even swap out the white potatoes for sweet potatoes. I also have a great Instant Pot Cauliflower Puree with Rosemary and Garlic that would compliment this really well. Any of these would be perfect sides.

Wild Rice Salad with Cucumber & Pesto would be good with this and you could make it several hours or even the day before.

Roasted Mushrooms with Garlic can be easily popped in the oven. You could prep these the same time as you prep the marinade since there are overlapping ingredients and they'll be ready to go in the oven when you cook your lamb loin chops.

Roasted Crispy Shredded Brussels Sprouts are always a good choice.

The Most Magical Sauteed Green Beans can be made in the skillet after the lamb chops finish or on their own!

How to store leftover Rosemary Lamb Chops

Lamb chops are best eaten right away, but you could keep them in the fridge for up to 4 days in the fridge.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Rosemary Lamb Loin Chop Recipe (Lamb Loin Chops Marinade)

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 20 minutes

These marinated lamb loin chops are perfect for a fancy meal for two that doesn't take much effort! Grill them or cook them in a skillet -- they're tender & delicious either way!

Print

Ingredients

• 3-4 lamb loin chops
• ½ teaspoon sea salt
• A few pinches of freshly ground black pepper
• 1 Tablespoon avocado oil
• Juice from ½ a lemon
• 2 garlic cloves
• 2 teaspoons chopped fresh rosemary

Instructions

1. Sprinkle the salt and pepper on both sides of the lamb chops. Let it sit while you prep the rest of the marinade ingredients.
2. Sprinkle on the lemon juice, fresh rosemary, minced garlic, and avocado oil. Use your hands and rub it around on both sides of the chops.
3. Cover and chill for at least 6 hours, up to 24 hours. Or let it sit at room temperature for 1-2 hours.
4. When you're ready to cook the lamb chops, preheat your grill or skillet over high heat. Make sure the surface is HOT before you put the meat on.
5. Add the lamb chops and let it sit for at least 3-5 minutes untouched. Flip them -- there should be a golden brown crust on one side. If not, then put it back until there is.
6. Cook on the other side for another 5-8 minutes or until it reaches your preferred doneness.

Notes

If you're using a skillet, you can add some quick cooking vegetables tossed in salt, pepper, & heat-safe oil to the skillet and cook them on medium-high until they're toasty brown in spots.

The post Best Lamb Loin Recipe appeared first on Perry's Plate.

I can't even believe I -- a born and raised Idaho girl -- can admit this, but....

I would happily eat this Instant Pot cauliflower puree over regular mashed potatoes during Thanksgiving.

There. I said it.

Don't get me wrong -- I love mashed potatoes. A lot.

Correctly made mashed potatoes are sort of a religion on our Idaho-based family. No instant, dehydrated boxed potatoes for us.

But sometimes if you need something lighter or you're looking for a low carb side dish -- this hits the spot.

How much puree does this recipe make?

This is a big batch, friends. Like, one you'd take to a Thanksgiving dinner with 10 other people.

You can scale it down if you like, using one or two heads of cauliflower. Just adjust the other ingredients accordingly.

How to make Cauliflower Puree in an Instant Pot

All you need to make a good cauliflower mash is a few big heads of cauliflower, butter, chicken broth, and some seasoning to make it pop! I used fresh garlic and rosemary in this version *chef's kiss*.

First, trim and break down those heads into florets. (Or buy a big bag of florets -- enough to fill your pressure cooker insert pot.)

Add your flavorings (i.e. the garlic & rosemary) along with some chicken broth. Then cook it on high pressure for a few minutes. That's it!

Why chicken broth and not water?

Because this is a NO DRAIN recipe, friends. Mash up that cooked cauliflower right in the pot with the juices and broth adds more flavor to the puree.

Is Cauliflower Puree healthy?

Depending on what you add to this, yes. If you're leaning toward a more low carb or keto diet, this is a great alternative for regular mashed potatoes.

You could go nuts and add sour cream and cheese and all kinds of things to make it creamier and more like mashed potatoes.

Does it taste like mashed potatoes?

The key in making this Instant Pot cauliflower puree taste more like regular potatoes is the ghee (or butter). Don't skimp on that stuff!

Ghee is kind of pricey if you buy it at the store, so make a batch using my Homemade Ghee recipe.

I always use Kerrygold butter when I make ghee because it's made out of milk from grass-fed cows, and it tastes like unicorns and rainbows. It's my favorite. (And Costco sells it! They're my favorite, too.)

Using chicken stock, fresh rosemary, and fresh garlic in the pot with the cauliflower florets adds more flavor, too!

How to blend the puree

I always season with salt and pepper, too, and then give them a big ol' buzz with my immersion blender. If you can't get them super smooth that way, you can try using a food processor or a blender.

And, if you're feeling super decadent (and are OK with some dairy), a splash of heavy cream. And maybe more ghee or butter. If you're doing keto or trying to boost your fats, butter is your friend.

Pull out your Instant Pot and make a batch of this for Thanksgiving! It won't take up any space in your oven/stove area which is helpful.

It's nice to have helpful things on Thanksgiving. Particularly people who will do the dishes while you sit on the couch and eat pie.

What to serve with cauliflower puree

Here are a few main dishes that would pair beautifully with this cauliflower side dish!

Instant Pot Pot Roast with Rosemary Gravy Note: This might be an excellent reason to invest in a second Instant Pot -- I love having multiple! If you take out the pot roast and keep it warm in the oven, the puree will be done shortly after while the roast rests.)

Whole Roast Chicken

Lamb Loin Chops or Pork Chops

Paleo Hungarian Goulash

Mini Skillet Meatloaves (I'd also recommend making some Magical Sautéed Green Beans to round this out. It's like a deconstructed shepherd's pie and one of my husband's favorite meals!)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cauliflower Puree with Rosemary and Garlic (Instant Pot)

Yield: Serves 8-10 as a side

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This delicious cauliflower puree is full of flavor and easily made in your Instant Pot! Serve it as a low carb alternative to regular mashed potatoes or a nutritious side dish alongside a roast or pork chops.

Print

Ingredients

Toggle ingredient group

• 3 medium heads of cauliflower
• ½ cup chicken broth
• 1 teaspoon sea salt
• 1 Tablespoon fresh minced garlic
• 3 large sprigs of fresh rosemary (or 1 teaspoon crushed dried rosemary)
• 4 Tablespoons of ghee or grass-fed butter
• Chopped fresh Italian flat-leaf parsley, for garnish (optional)

Instructions

1. Trim the leaves and stems from the cauliflower and cut it into 1 to 2-inch pieces. Place them into the Instant Pot insert. (No need to use the rack.) It should be filled to the "Max" line, but no higher.
2. Add the chicken broth, sea salt, garlic, and rosemary to the pot.
3. Place the lid on the Instant Pot, move the steam vent to "sealing" and set it for Manual for 10 minutes.
4. When it is finished cooking, switch the steam vent to "venting" and let the steam release.
5. Remove the lid. Remove the rosemary stems, leaving a few leaves behind. Discard stems. Add the ghee and stir it around until it melts.
6. Blend the cauliflower in batches (with the liquid) in a blender and transfer to a large serving dish. Taste, and add a little extra salt if needed. Garnish with parsley.
7. Serve.

Notes

1. This is a large batch of puree -- like the size you'd take to a Thanksgiving dinner potluck. You can definitely half the recipe if you feel like it's too much.
2. You can also buy a big bag of pre-cut cauliflowerets (like at Costco) and fill the pot that way, too.
3. I highly recommend using a blender for this or at least an immersion blender -- simply mashing it with a potato masher won't give you that smooth, silky texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

Nutrition Information

Yield 10 Serving Size 1 cup
Amount Per Serving Calories 97Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 293mgCarbohydrates 7gFiber 4gSugar 4gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

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The post Cauliflower Puree with Rosemary and Garlic (Instant Pot) appeared first on Perry's Plate.

Every Thanksgiving I encounter a dressing vs. stuffing debate, or in the case with this roasted cauliflower stuffing recipe you may argue that it is neither. Well... you're probably right.

But, hear me out.

One of the reasons I love stuffing so much is because of the fresh herbs mixed in. (Yes, bread cubes are high on the list, too, but I'm trying to focus on things that don't inflate my midsection.) The fresh herbs mixed with the peppery flavor of the sausage, the chewy nuts, and the caramelized flavor from the cauliflower rice might convince you that you're eating stuffing. MIGHT.

What's your stance on that? How do you define dressing and stuffing? One goes in the turkey and one is cooked separately?

Do you even care what it's called as long as you get to eat some? (That's my stance.)

This recipe starts out with a batch of Roasted Cauliflower Rice. If you've never tried cauliflower rice this way, DO IT, PLEASE. It's a total game changer and 99% of the time I make it this way.

I bought pre-riced cauliflower for this. It's not hard to buzz up a head of cauliflower in my food processor, but having a bag of it on hand saves me that extra step.

And heaven knows we don't need extra steps during Thanksgiving prep.

While the cauliflower is roasting away, cook the sausage and throw the walnuts in at the end so they can get some toasty action. Then all you do is combine it with the roasted cauliflower rice.

And add some fresh herbs -- sage, rosemary, and thyme. Those are the Thanksgiving trio! They even come packaged together at the grocery store.

We really, really loved this. I would totally make this year round as a side dish or make a big batch over the weekend and use it in breakfast hashes during the week! I actually did that with the leftovers and...wow. SO, so good.

If you have a hard time giving up bread in your stuffing, maybe try this Gluten-Free Stuffing over at Gluten-Free Palate!

I'd love to hear if you add some roasted cauliflower stuffing to your Thanksgiving dinner! Keep your eyes peeled for more Thanksgiving recipes this week...

Dry Brine Turkey with Orange-Rosemary Herb Butter

Instant Pot Cauliflower Puree with Rosemary & Garlic

Bacon-Fried Green Beans

Chai Maple Roasted Butternut Squash

Paleo Spiralized Apple Crumble

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Roasted Cauliflower Stuffing with Sausage and Walnuts

Yield: Serves 6-8 as a side

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This roasted cauliflower stuffing is filled with bits of sausage, crunchy walnuts, and fresh herbs. You won't even miss the bread!

Print

Ingredients

Toggle ingredient group

• 32 ounces riced cauliflower (a 2-pound bag)
• 3 Tablespoons avocado oil
• 1 teaspoon minced fresh garlic (1-2 cloves)
• ½ teaspoon sea salt
• 8 ounces bulk breakfast sausage (see note)
• 2 heaping Tablespoons chopped fresh herbs (rosemary, thyme, sage)
• ½ cup chopped pecans

Instructions

1. Preheat the oven to 425 degrees F.
2. Dump the cauliflower on a large rimmed baking sheet. Drizzle with the avocado oil and add the garlic and salt. Use your hands to mix thoroughly, then spread the cauliflower evenly on the pan.
3. Roast on a lower oven rack for 30-35 minutes, stirring occasionally, until there are dark, golden bits throughout the cauliflower.
4. Bring a medium skillet to medium-high heat and cook the sausage, breaking it into small bits. Cook until the sausage is cooked through and starts to form crispy brown spots. During the last 2-3 minutes of cooking, add the pecans to the skillet. Stir and cook for another couple of minutes until the nuts are toasted.
5. Transfer the sausage mixture to the pan with the cauliflower. Add the fresh herbs. Stir it around until combined and then transfer it to a serving bowl to serve.

Notes

Nat's Notes:

1. Sometimes it's hard to find clean bulk sausage -- I get it. You can also use my Homemade Chicken Breakfast Sausage recipe!

2. These leftovers are great in a breakfast hash!

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

The post Paleo Roasted Cauliflower Stuffing with Sausage & Walnuts appeared first on Perry's Plate.

Being in charge of the Thanksgiving turkey is a lot of pressure! Let me help! I’ve spent the last 15 years failing in every way possible (even dropping the turkey on the floor – no joke) and I’ve figured out 4 fool-proof tips to make a juicy, flavorful, crowd-pleasing turkey. Just a heads up — you might be in charge of the turkey forever after this.

What is Dry Brine?

Dry brining is like wet brining without the water. It's more like a seasoning rub that you leave on the bird for a few days before cooking -- at least 3 days and up to 4-5 days.

I used Kosher salt, black pepper, and coconut sugar, keeping it simple since I was planning to use an herb butter under the skin later.

Dry Brine vs Wet Brine Turkey

Dry brining and wet brining serve the same purpose - keeping the meat moist and seasoning it. Dry brining is a dry rub, which means there will be less to clean up!
The difference between these two methods lies in how salt interacts with the turkey. In a wet brine, the salty water saturates the meat, allowing it to absorb and retain water. Dry brining initially extracts moisture which then combines with the salt before being reabsorbed. The high salt concentration in a dry brine breaks down muscle proteins and prevents them from releasing liquid during cooking.

Dry Brine Turkey Recipe Ingredients

• Pasture-Raised Turkey
• Kosher salt
• Coconut sugar (optional)
• Black pepper

Turkey Dry Brine Recipe Herb Butter Ingredients

• Butter
• Naval oranges
• Lemon
• Rosemary
• Thyme
• Shallot
• Garlic

How to Dry Brine a Turkey

• Remove the neck and giblets from the turkey. Wipe any moisture from the turkey with a paper towel.
• Place the turkey on a rimmed baking sheet or something for it to sit on while brining in the fridge.
• In a small bowl, combine the Kosher salt, coconut sugar, and black pepper.
• Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining.
• About an hour before you plan on roasting the turkey, remove it from the fridge. Wipe some of the excess brine from the skin with a paper towel. Do not rinse.

How long to Dry Brine Turkey

In total the turkey will brine for at least 3 days. Once you’ve rubbed the bird with the brine, wrap in plastic wrap and chill for at least 3 days in the fridge. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining. This will make the skin crisp up!

How to make the Herb Butter for this Dry Brine Turkey Recipe

Once you get the butter and herbs/seasonings all mixed together, dump it out onto a piece of parchment paper.

Then roll it up like a giant piece of candy. (That's what my 5-year-old called it.)

Put it in the fridge until it hardens. You can do this several days ahead of time if you need to.

I've got more detail about my Garlic and Herb Butter over on this other post! It works well for roast chickens, too.

Turkey Dry Brine Recipe Tips for success

• Use Kosher salt instead of fine sea salt or other finely ground salt. Using fine salt may make the turkey overly salty.
• You can make the herb butter several days in advance.
• You can also smoke this turkey! Prep it exactly the same and then insert a temperature probe into the thickest part of the breast meat. You can either smoke the turkey at 220°F (105°C) to cook it entirely or smoke it at that temp for 2-3 hours and then finish it off at 350°F (180°C) to get it done more quickly. Cook until the temperature probe reaches 160°F (70°C).

Do you rinse the turkey after dry brine?

Do not rinse your turkey! All you need to do is wipe off the excess brine from the skin with a paper towel.

Prepping your Dry Brine Turkey for the oven

When the turkey is brined and you're ready to prep it from the oven, you'll need to gather a few things

• Sharp knife
• Kitchen twine
• Scissors
• Roasting pan
• Heavy pair of tongs to help move the turkey around
• The stuff you plan on putting inside the turkey.

I've learned it's  much easier to assemble everything you need ahead of time so you don't end up washing your hands 37426 times because you forgot to grab something out of a cabinet or a drawer.

(You also end up washing your hands that many times when you're trying to photograph turkey prep. There's not really any way around that, unfortunately.)

Prepping a turkey is like prepping a really big chicken. There's not that much difference, really.

I wiped off the extra brine because I didn't want the skin too peppery. Don't wash it off completely though, because you'll need that extra flavor.

I also loosened the skin from the flesh using my fingers and the end of a plastic mixing spoon to get into hard-to-reach areas.

After I cut the herb butter into coins, I inserted them under the skin. (See how much easier this is!?)

I also made small incisions in the skin between the leg and thigh so I could get butter coins in those places, too.

Don't worry if the skin rips a little. Try to be careful, but sometime it happens. Like that leg on the left up there. Oops.

Stuff some citrus and herbs into the body cavity, tuck the wings behind the body and tie the legs together. And drizzle the whole thing with avocado oil.

I put some celery, carrots, onion, fresh herbs, and orange halves in the bottom of the roasting pan with about 2 cups of water, too.

Roast the turkey breast side down at first

Now.... flip the whole thing over.

WHAT?

Yep. Do it.

Starting off the cooking process upside down lets the juices flow to the breast meat, which is where it needs to be. It's the area of the bird that usually dries out the most.

After an hour or so, flip it back over to finish cooking and make sure to baste it occasionally.

Ta-da! Check out that beautiful bird!

Making a dry brine turkey is so much easier than a wet brine. The recipe may look long and daunting, but it's really not hard! There's just a lot of explaining.

The gravy turned out FANTASTIC. Herb butters make the best gravy, I swear.

Smoking a Dry Brine Turkey using this Turkey Dry Brine Recipe

If you're into smoking, you can use the dry brining and herb butter techniques from this recipe and smoke your turkey instead of roasting it!

Follow the instructions in the recipe exactly up until you're ready to cook it, then preheat your smoker to 220F at high smoke.

If you have room in your smoker and two different grates, you can put the turkey directly on the top grate and a roasting pan on the bottom to catch any drippings. I recommend putting a quart of chicken broth in there, too, so the drippings don't burn.

Add a meat probe into the thickest part of the breast and let it roast until the internal temperature reaches 165F. Plan on roughly 30-40 minutes per pound.

Making Homemade Turkey Broth with this Turkey Dry Brine Recipe

Also, SAVE YOUR BONES!!

I got 2 gallons of turkey stock out of this lovely lady. You can use my Instant Pot Chicken Bone Broth recipe and make 2 batches of bones in a 6 qt Instant Pot.

Thanksgiving Side Dishes

We ate our turkey with some Instant Pot Cauliflower Puree with Garlic & Rosemary (But Instant Pot Garlic Mashed Potatoes would be delightful, too!), Roasted Shredded Brussels Sprouts, and Wassailed Cranberry Sauce. Gluten Free Cornbread Dressing is a fun one, too, and a staple in our family's Thanksgiving.

Here is a collection of our Favorite Thanksgiving Side Dish Recipes!

All right my friends. Go forth and make your dry brine turkey.

More Healthy Thanksgiving Recipes

I have a post with TWO Gluten-Free Thanksgiving Menus if you're looking for an entire dinner option! Or just want some ideas.

This post has my Favorite Thanksgiving Side Dishes

This post has my Low-Carb/Keto Thanksgiving Recipes

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Turkey Dry Brine Recipe

Yield: 1 12-15 pound turkey

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Here's how to make a dry brine turkey along with a flavorful orange-rosemary herb butter for good measure! It's so much easier than using an immersion brine -- no need to fill your stock pot and then hunt for a place to put it in your fridge.

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Ingredients

For the Turkey & Dry Brine:

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• 1 12-14 pound Diestel Pasture-Raised Turkey
• 3 Tablespoons Kosher salt
• 2 Tablespoons coconut sugar (optional)
• 1 Tablespoon black pepper

For the Herb Butter:

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• 1 cup (2 sticks) of softened salted butter (grass-fed, if possible)
• 2 medium naval oranges
• 1 large lemon
• ¼ cup chopped fresh rosemary, plus an extra sprig for the turkey cavity
• 1 Tablespoon chopped fresh thyme, plus an extra sprig for the turkey cavity
• 1 large shallot, peeled and chopped finely
• 4 large cloves of garlic, peeled and minced

For the Roasting Pan & Gravy:

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• 1 small onion, quartered
• 2 stalks of celery, cut into large pieces
• 4 medium carrots, cut into large pieces
• Additional sprigs of fresh rosemary and thyme, plus more for garnish, if desired.
• 1 quart of chicken or turkey broth
• 2 Tablespoons tapioca or arrowroot starch
• 3 Tablespoons of butter or ghee
• Sea salt, if needed

Instructions

1. Remove the neck and giblets from the turkey. Wipe any moisture from the turkey with a paper towel. Place the turkey on a rimmed baking sheet or something for it to sit on while brining in the fridge.
2. In a small bowl, combine the Kosher salt, coconut sugar, and black pepper. Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining. This will make the skin crisp up nicely.
3. Make the herb butter by placing the soft butter in a bowl. Add the zest from both oranges and the lemon to the butter. Add the rest of the herb butter ingredients. Reserve the zested oranges and lemon for later use in the recipe. (You may want to cover them in plastic wrap, too, if it'll be more than a day before you cook the turkey.)
4. Mix the herb butter well, then transfer it to one side of a large piece of parchment paper. Fold the edge of the paper over the butter, an using your hands, form it into a log shape, rolling it up in the parchment and twisting the ends to seal. Chill until ready to use.
5. About an hour before you plan on roasting the turkey, remove it from the fridge. Wipe some of the excess brine from the skin with a paper towel. Do not rinse.
6. Use your fingers to loosen the skin from the meat around the breast area. You may need to use the end of a mixing spoon to detach the skin around the top of the breast if it's hard to reach with your fingers. Be careful not to pull too hard and tear the skin too badly. Do the same with the leg and thigh areas, making a small incision between the leg and the thigh to access both areas.
7. Insert the herb butter under the skin in the breast, leg, and thigh areas.
8. Pull out the reserved oranges and lemon. Slice them in half and put two halves along with two lemon halves and a couple of herb sprigs in the cavity of the chicken.  Put one orange half (reserve the last orange half for the gravy) in the bottom of the roasting pan. Add the onion, celery, carrots, herbs, and 2 cups of water. Place the roasting rack on top.
9. Tuck the wings behind the body and tie the legs together. Place the turkey, BREAST-SIDE DOWN (yes, upside down) on the roasting rack.
10. Preheat the oven to 425 degrees F and let the turkey sit at room temperature until the oven heats up. Roast on the bottom rack for 1 hour.
11. Reduce the oven temperature to 325 degrees. Flip the turkey over using heavy tongs and an oven mitt, so it is breast-side up. Baste, and continue to roast, basting every 20-30 minutes, until the internal temperature of the thickest part of the breast is 155-160 degrees. My 12.5 pound turkey was finished in about 2 hours and 15 minutes.
12. Remove the turkey from the oven and let it sit for at least 30 minutes before slicing so the juices don't run out all over.
13. To make the gravy, use a slotted spoon to fish out the vegetables and the orange half. Place the roasting pan (if it is stove-top safe) over medium heat. Whisk 2 cups of the broth with the tapioca starch and pour it into the gravy, whisking constantly. Cook until the gravy is bubbly and thickened slightly. Add the butter or ghee and stir until smooth. Taste, and add salt, if needed. Strain and keep warm until ready to serve.

Notes

1. Use Kosher salt instead of fine sea salt or other finely ground salt. Using fine salt may make the turkey overly salty.
2. You can make the herb butter several days in advance.
3. You can also smoke this turkey! Prep it exactly the same and then insert a temperature probe into the thickest part of the breast meat. You can either smoke the turkey at 220 deg F to cook it entirely or smoke it at that temp for 2-3 hours and then finish it off at 350 to get it done more quickly. Cook until the temperature probe reaches 160 deg F.

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The post Orange-Rosemary Herb Butter Turkey Dry Brine appeared first on Perry's Plate.

Mushrooms are weird.

I don't consider myself a super picky eater, but mushrooms were on my no-no list for a long time, somewhere between peaches and raw tomatoes. Over the years I've been on a mission to convince myself that some of the things on my list weren't as gross as I thought they were. I thought it would be a nice way to "adult" myself.

Raw tomatoes eventually made their way on to my burgers, and I could probably eat my weight in fresh pico de gallo. I still can't toss a cherry tomato into my mouth, but hey.... progress!

(Don't even ask me about peaches. I. Just. Can't. Not even perfectly ripe farmer's market ones. I've tried! *gag*)

Mushrooms were next on my list. I learned to love them blended up in Creamy Paleo Mushroom Soup with Bacon and sauteed in Chipotle Caramelized Onions in Mushroom. And, no surprise, I also love them roasted. Raw? Um... not so much.

Did I mention I'm also a reformed squash hater? OK, maybe I was picky. I've come a long way though! Ten years ago I never would have eaten this dish, much less created it and encouraged other people to eat it.

So, this recipe. It's inspired by a to-die-for pizza I had at a local restaurant recently -- in-house made Napoletana-style crust, wood-burning oven baked, roasted garlic and mushrooms and a creamy porcini-pecorino cream sauce.

TOTALLY worth looking like I was 4 months pregnant an hour or so later.

*sigh*

Gluten, you fiend.

I was so in love with these flavors and wanted to create something that was a little easier on my gut, so I used spaghetti squash as the base and a little coconut cream for some creaminess. It's paleo and Whole30 compliant as is, but if you wanted to add some grated fresh pecorino or Parmesan over the top, it would not be a bad idea.

And did I mention this is a one-pan dish? Super easy to prep and clean up. You don't even have to transfer the squash and mushrooms to a serving dish. I just did so I'd have a pretty photo to show you. :)

I love easy meals like this, especially around the holidays! It's nice that it's meatless, too. It's rather hard to find hearty, protein-rich meals that are also paleo/keto/Whole30 friendly.

More Healthy Spaghetti Squash Recipes

Have you tried the other spaghetti squash recipes on my site?

Chicken Enchilada & Spaghetti Squash Bake

Green Chile Chicken & Spaghetti Squash Bake

Buffalo Ranch Chicken & Spaghetti Squash Bake

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spaghetti Squash with Roasted Mushroom and Garlic Sauce

Yield: Serves 4-5

Prep Time: 15 minutes

Cook Time: 1 hour

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Ingredients

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• 8 ounces sliced baby bella mushrooms
• ⅓ cup chopped dried porcini mushrooms (about 1 ½ ounces)
• 6 garlic cloves, peeled
• ½ cup beef broth
• ½ cup coconut aminos
• 2 Tablespoons red wine vinegar
• 2 ½ pound spaghetti squash
• 1 Tablespoon avocado oil
• Sea salt and black pepper
• 2 sprigs of fresh rosemary
• 2 Tablespoon coconut cream

Instructions

1. Preheat the oven to 400 degrees F.
2. Place all of the mushrooms and garlic in a 9x13 baking dish. Whisk together the beef broth, aminos, and vinegar and pour it into the pan.
3. Cut the squash in half lengthwise and remove the seeds and membranes from the center. Lay the squash halves cut-side up on top of the mushroom mixture. Drizzle the insides of the squash with avocado oil and sprinkle with a few pinches of salt and pepper. Place the rosemary springs in the pan on top of the squash on either side.
4. Bake for 45-60 minutes, until mushrooms are tender and the squash strands tear away easily with a fork.
5. Remove the squash from the pan and return the pan to the oven for 10 more minutes if the mushrooms need further roasting.
6. Scrape the squash strands out with a fork and transfer to a serving dish.
7. Remove the rosemary stems from the pan. Add the coconut cream and stir it around until it forms a creamy, brown sauce. Pour the mushrooms and sauce over the spaghetti squash and  serve.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Spaghetti Squash with Roasted Mushroom and Garlic Sauce appeared first on Perry's Plate.