Preheat the oven to 400 degrees. Heat a large ovenproof skillet to medium high heat.
Make the biscuit dough: In a medium size bowl, combine the dry ingredients: flours, baking powder, baking soda, and salt. Make sure the butter or ghee is in small pieces, and add to the dry ingredients. Using a pastry knife (or you can use a food processor), cut the butter into the flour mixture until the mixture is crumbly. In a small bowl, combine the coconut milk and vinegar. Then whisk in both eggs. Add the wet ingredients into the dry. Stir using a rubber spatula, and once well combined, let it sit while you prepare the filling. The dough is most likely sticky at this point, but will become more dry after it sits.
1 cup Blanched almond flour, 2/3 cup Tapioca flour, 1/2 cup Coconut flour, 2 tsp Baking powder, 1 tsp Baking Soda, 1/4 tsp Sea salt, 5 tbsp Grass fed butter or Ghee
Cook the bacon in the skillet until desired crispiness (3-5 minutes per side). Set aside and crumble. Keep the skillet hot and be sure to reserve at least 1 tbsp bacon fat in the pan. Reduce heat to a medium
4 slices Bacon
Add in the leeks, green beans, squash, and celery. Cook for about 7 minutes, stirring frequently. Coat the vegetables with arrowroot and toss. Pour in the broth continuing to stir to make sure there are no lumps from the flour. Increase the temperature so that a rolling boil occurs and then reduce back to a simmer. Stir in the turkey, coconut cream, marjoram, and fresh thyme. Let the filling cook for another 3-5 minutes
Remove the skillet from heat. Prepare the biscuits by lightly sprinkling an ice cream scoop or 1/4 cup measuring cup with tapioca flour. Scoop in the dough so that it forms a nice circular shape, place one biscuit at a time around the perimeter of the skillet. Flatten each biscuit a little with the back of a spoon. You should be able to create at least 10 biscuits.
2/3 cup Tapioca flour
Transfer the dish to the oven and bake for approximately 25 minutes, keeping an eye on the biscuits so they don't overcook. The top should be lightly golden, and the filling should be bubbly. Serve hot and add salt and pepper to taste.
Prior to brining the turkey, be sure to thaw it out. This could take up to 3 days in the refrigerator.
To make the brine: in a large pot combine all ingredients for the brine. Cook over medium high heat until the salt and sugar have dissolved. Remove from heat and cool completely. Completely submerge the turkey in the brine using a large pot, bucket, cooler, or brining bag. Refrigerate for 4-24 hours. I recommend somewhere between 12-18 hours.
Remove the turkey from the brine and pat completely dry. Prepare the smoker grill by preheating the grill to 325 degrees.
Stuff the turkey with the apple, orange, onion, and rosemary.
Prepare the rub: completely melt ghee or butter, then add the fresh herbs and poultry seasoning. Liberally rub the turkey all over, to include under the wings.
Prepare the roasting pan by pouring in broth and adding in carrot, celery, and onion.Place the Rib and Roast Rack in the roasting pan. Place the rubbed turkey on top.
Transfer the roasting pan to the grill. Ensure that a digital thermometer is set properly for best results. Roast for 10-15 minutes per pound of the turkey. The turkey is done when the breast reaches 165 degrees. Remember that the internal temperature will continue to rise a bit when pulled out of the smoker.
Let rest for 30 minutes before carving and serving.
Keyword: Chili, dinner, Insant Pot, quick & easy, Turkey Chili
Prep Time: 15minutes
Cook Time: 20minutes
Servings: 4
Calories: 356kcal
Equipment
Instant Pot
Ingredients
1 tbspExtra-virgin olive oi
1lbLean ground turkey
1mediumYellow OnionDiced
2clovesGarlicMinced
1tspsalt
128 ozCan Crushed Tomatoes
1/2cupWater
1mediumYellow Bell Pepper
1mediumJalapenoSeeded and chopped
1tbspChili powder
2mediumAvocadoHalved, pitted, peeled, and diced
2tbspFresh Cilantro Chopped
Instructions
In a 6 qt Instant Pot, select saute and adjust to normal/medium. Once hot, add oil, turkey, onion, garlic and salt. Cook, stirring occasionally with a wooden spoon to break up the meat, 8 to 10 minutes. Select cancel.
1 tbsp Extra-virgin olive oi, 1 lb Lean ground turkey, 1 medium Yellow Onion, 2 cloves Garlic, 1 tsp salt
Stir in 1/2 cup water, tomatoes, bell pepper, jalapeño, and chili powder. Lock the lid in place. Select Manual, and cook on high pressure for 5 minutes. Use a quick release.
1 tbsp Extra-virgin olive oi, 1 28 oz Can Crushed Tomatoes, 1/2 cup Water, 1 medium Yellow Bell Pepper, 1 medium Jalapeno, 1 tbsp Chili powder
