Cassava Fufu Recipe is one of the most cherished and popular staples in Nigerian, West African cuisine—deeply rooted in tradition and full of cultural pride. This blog shares a simple, step-by-step guide to making this beloved dish using two easy methods: the modern “no smell” blender style and the classic fermented method/technique. Whether you’re cooking for family or reconnecting with your roots from abroad, this recipe brings authentic African flavor straight to your kitchen.
This blog is very personal to me. Why? Because cassava fufu is not just food—it’s heritage. It’s how we connect to our roots even when we’re far from home. In fact, my viral YouTube video with over 4.4 million views is living proof that fufu touches hearts across the globe. Watch it here 👉 No Smell Method, and another one showing both methods 👉 2 Methods Video.
In this blog, I’ll take you step-by-step through two powerful methods of making cassava fufu:
No Smell Method – modern, fresh, easy!
Fermented Method – traditional, rich, and full of African soul.
But First, a Brief introduction of What Fufu really is? Fufu is a soft, stretchy swallow made from boiled or fermented starchy foods, commonly eaten with African soups. It can be made from cassava, yam, plantain, rice, cocoyam, maize, or a combination of these. Today, we focus on Cassava.
What is Cassava Fufu Recipe?
Cassava Fufu (also called “Akpu, Loi-Loi, Santana” in Igbo land, Nigeria) its a smooth, stretchy, and slightly sticky dough made from cassava (yuca). It’s one of the most iconic “swallows” in West Africa. You don’t chew fufu; you pinch, mould, dip in soup, and swallow with joy.
Texture: Soft, smooth, elastic, and silky. Taste: Mildly sour (fermented method), neutral and fresh (no smell method). Goes Best With:Egusi soup, Ogbono, Vegetable sauce,Okra, Oha, Bitterleaf,Afang, Banga… the list goes on!
Cassava fufu is a labor of love—but with today’s blender methods, it’s now easier than ever for us in the diaspora to enjoy it without pounding for hours or dealing with the strong fermentation smell if you’re not used to it.
How Our Mothers Made Cassava Fufu Recipe in Nigeria (Igbo Land)
Long before blenders and gas cookers came into our lives, fufu—known as “Akpụ” in Igbo land—was made the traditional way with pure strength, patience, and deep cultural pride. It wasn’t just food—it was a sacred part of family life, community bonding, and generational heritage.
It All Started with the Cassava Harvest
Cassava was grown on family land or bought fresh from the local market. Once harvested, the thick roots were brought home, peeled with knives, and soaked in large clay pots or plastic drums filled with water. This soaking was key—the fermentation process took 3 to 5 days, depending on the weather.
The smell? Strong. Very strong. But to our mothers and grandmothers, that smell meant something beautiful was cooking—tradition was alive.
Washing, Sieving & Drying
Once soft, the fermented cassava was washed thoroughly and pounded with a long wooden pestle (ikwe aka) in a deep mortar (ọkpa). If pounding wasn’t done, the cassava was sieved through muslin cloth or fine baskets to remove the fiber, leaving behind a smooth, thick white paste.
Sometimes, the paste was sun-dried to create cassava flour or kept moist and molded for fresh cooking.
Cooking & Pounding – The Real Work
To make fresh akpụ, the paste was cooked in a pot until it thickened—then came the real pounding. The cooked cassava was transferred to the mortar, and two strong women (usually mother and daughter or two sisters) would take turns pounding and flipping it quickly with water until it became stretchy, soft, and completely lump-free.
This process wasn’t just labor—it was a ceremony. It was how girls learned to cook for future families. How marriages were tested (yes, o! “Can she pound akpụ?”) And how feasts were made possible.
Community & Culture
Fufu was always served during:
Weddings
Funerals
Title-taking ceremonies
Sunday family meals
New Yam Festivals
It was (and still is) often paired with richly flavored soups like Oha, Bitterleaf, Egusi, or Ogbono—soups that tell their own stories from the land.
Then & Now
Today, thanks to blenders, sieves, and no-smell methods, we don’t need to pound in the same way—but we still carry the spirit. Every time we make fufu in our kitchens abroad, we’re keeping our mothers’ wisdom alive in a modern world. And that, my dear, is beautifully powerful.
How To Make No Smell Cassava Fufu Recipe! (My Viral Video):- METHOD 1
Cassava Fufu Recipe Step-by-Step Instructions:
Step 1: Peel and Wash the Fresh Cassava
Start by peeling the thick brown skin and the pinkish inner layer of each cassava root using a sharp knife. Make sure only the clean, white flesh remains.
If using frozen one: Thaw the Cassava (if frozen)
If using frozen cassava, thaw it for 2–3 hours or overnight in the fridge. This helps your blender work better and prevents motor damage.
Step 2: Cut into Chunks
Rinse thoroughly in clean water to remove all dirt, sand, and peel residue before chopping into small chunks for blending.
Slice the cassava into smaller chunks. Remove any hard core if present.
Step 3: Blend into a Smooth Paste
Add cassava chunks into your blender with just enough water to blend smoothly. Blend until it becomes very smooth and creamy.
Queen Tip: Don’t add too much water. It’s better to blend thick and add more later than to make it watery!
Step 4: Sieve with Cheesecloth
Pour the cassava blend into a fine mesh sieve or cheesecloth over a large bowl. Squeeze out the water as much as possible until you’re left with a smooth cassava paste or pulp.
Let it sit covered in the fridge for 2–3 hours so the paste can bind together.
Step 5: Cook the Cassava Paste
Transfer the paste to a non-stick pot or saucepan. Use medium heat and a wooden spatula to stir continuously.
The cassava will gradually solidify and turn stretchy. Keep stirring until it becomes smooth, lump-free, and elastic. This can take 20–30 minutes, depending on the temperature you cooked on. I prefer you cook on medium to Low heat for best results.
Want to see how I did it? Watch my video with over 4.4M views! 👉 Click to Watch
Does Cassava Fufu Recipe Need Salt?
Traditionally, fufu does not need salt. It’s made from starchy ingredients like cassava, yam, or plantain, and is meant to have a neutral flavor that pairs perfectly with rich, flavorful soups like Egusi, Ogbono, or Okra. The idea is that the soup carries the seasoning, while the fufu acts as the perfect “swallow” base.
However, some modern cooks—especially in the diaspora—add a pinch of salt during blending or cooking to enhance the taste slightly, especially for kids or those new to African food.
Bottom line: It’s totally optional. Keep it traditional with no salt, or add a tiny pinch for your personal twist.
Step 6: Wrap and Rest
Once smooth and stretchy, scoop the hot fufu and wrap in plastic wrap or food-grade nylon. Let it rest for 5–10 minutes to firm up or for a healthier option place the fufu inside a plate, sprinkle little water on it and mould by kneading for few minutes until you get a soft smooth dough, then serve with your yummy soup and enjoy.
Why I Love This No Smell Method (Personal Touch)
As a mother, content creator, and a busy working woman living in the diaspora, this method saved me! I wanted my children to eat fufu, but they didn’t like the smell of fermented cassava. This method is fresh, mild in flavor, and lets me make fufu in just 30–45 minutes.
And the best part? It still stretches like traditional akpu! Even my viewers from Jamaica, Trinidad, the UK, and U.S. have tried it and thanked me in the comments. It’s now their favorite way to enjoy fufu without stress.
How To Make Fermented Cassava Fufu Recipe (Traditional Nigerian Akpu):- Method 2
This second method brings out the deep, authentic taste of fermented cassava, just like our mothers made it back home in Nigeria. It involves soaking peeled cassava roots for a few days, allowing them to ferment naturally before cooking. It’s the classic Igbo-style akpu that carries a slightly sour aroma and pairs beautifully with traditional soups.
Time Needed:
Fermentation: 3 to 5 days (note: in colder climates or diaspora kitchens, it may take longer than 5 days to ferment properly)
Cooking: 15–20minutes
Step-by-Step Instructions
✔️ Step 1: Peel and Wash Cassava
Peel the cassava roots and wash them thoroughly. Make sure to remove all the brown skin and pinkish inner layer. Cut into chunks.
✔️Step 2: Soak for 3 to 5 Days
Place the cassava chunks into a large container or bucket. Add enough clean water to completely cover the cassava. Loosely cover the container and set it in a cool place.
By day 3 to 5, you’ll notice a slight sour smell, and the cassava will become soft and easy to break apart. In colder environments, you may need to wait up to 6 or 7 days for full fermentation.
DO NOT OPEN POT DURING FERMENTATION TIMEFERMENTATION WITH WATER ABOVE. AFTER 7 DAYS FERMENTATION
✔️Step 3: Rinse and Blend or Sieve
Once fully fermented, rinse the cassava thoroughly to remove the strong water. Blend it smooth with just a little fresh water.
Or for a more traditional method, sieve using a muslin cloth or fine mesh to remove fibers, and let the pulp settle in a bowl. Pour off excess water.
✔️ Step 4: Cook the Paste
Transfer the settled paste into a non-stick pot. Stir continuously on medium-low heat using a wooden spatula until it thickens, becomes stretchy, and forms smooth akpu.
Scoop into food-safe wraps or nylon, and let rest 5–10 minutes before serving.
Is Cassava Fufu Recipe Safe? What You Must Know About Cyanide and How to Cook It Right
Cassava naturally contains cyanogenic compounds, which can release cyanide when raw or undercooked. Don’t worry—proper preparation removes the danger.
Safety Tips for Both Methods:
Peel deeply – the outer layers contain most toxins.
Wash and thoroughly.
Fermentation (in Method 2) and thorough cooking (in both methods) break down cyanide.
Never eat raw cassava or undercooked fufu.
Once your fufu is fully cooked—smooth, stretchy, uniform creamy colour and lump-free—it is safe to eat and absolutely delicious!
So Which Soup Will You Be Enjoying Your Fufu With?
Now that your cassava fufu is soft, stretchy, and ready to serve… the big question is: which delicious soup are you pairing it with?
Here are a few irresistible options you can scroll down and explore:
Frequently Asked Questions
FAQs About Cassava Fufu
Q: Can I mix cassava with other ingredients for fufu? A: Yes! You can combine cassava with yam, plantain, or cocoyam for unique flavors and textures.
Q: How long does cassava fufu last in the fridge? A: Wrapped well, it can last up to 3 days in the fridge or 1 month in the freezer.
Q: Can I make it without fermentation? A: Absolutely! Try the No Smell Method using fresh cassava and a blender.
Q: What soups go best with fufu? A: Egusi, Ogbono, Okra, Bitterleaf, Oha, and Groundnut soups are perfect.
Q: Does fufu need salt? A: Traditionally, no. But a pinch of salt can be added if preferred.
Have additional inquiries?
We are here to help. Let’s engage in a conversation.
Cassava Fufu Recipe – No Smell & Fermented Methods
Prep Time: 15 mins (No Smell) / 3–7 Days (Fermented) Cook Time: 20–30 mins Servings: 4–6 Cuisine: Nigerian / West African Course: Swallow / Main
Ingredients:
5–6 large fresh cassava roots (peeled)
2–3 cups of clean water (for blending)
🔹 No Smell Method (Modern Blender Style)
Peel & Wash: Peel and wash cassava until the flesh is completely white.
Prep: Cut into chunks and remove any hard inner core.
Blend: Blend with 2–3 cups of water until smooth and thick like a batter.
Cook: Pour blended cassava directly into a pot (no sieving needed).
Stir: Cook on medium-low heat while stirring continuously with a wooden spatula or whisk.
Finish: Stir until thick, stretchy, and smooth (about 20-30 minutes).
Wrap: Scoop and wrap in food-safe wrap or nylon. Let rest for 10 mins before serving.
📌 Notes:
Don’t add too much water — thick batter gives the perfect fufu texture.
Store leftovers in the fridge for 2–3 days or freeze in wraps.
Serve With:
Egusi, Okra, Oha, Ogbono, or Bitterleaf Soup.
🔹 Fermented Method (Traditional Fufu with Smell)
Peel & Cut: Peel and cut fresh cassava tubers into small chunks.
Rinse & Soak: Rinse thoroughly and place in a clean bowl or bucket. Soak in water for 3 to 7 days.
Ferment: After 3–7 days, cassava will be soft and sour. Rinse and clean thoroughly.
Blend: Mash or blend into a smooth, lump-free paste.
Strain: Use a fine sieve or muslin cloth to remove excess water until you get a thick, moist dough.
Cook: Transfer to a clean pot on medium heat. Stir with a wooden spatula or fufu stick until stretchy and smooth.
Serve: Mold into portions and serve immediately, or wrap for later.
📌 Notes:
Ensure cassava is fully fermented and rinsed to eliminate natural cyanide.
Refrigerate for up to 3 days or freeze for longer storage.
Final Thoughts
Cassava fufu is more than a meal. It’s a bridge to culture, tradition, and identity. Whether you choose the modern No Smell Method or the age-old fermented process, making fufu at home is a rewarding way to honor our roots.
Serve with love. Eat with washed hands. And enjoy every soft, stretchy bite with your favorite soup.
Don’t forget to check out the full video recipe on YouTube: Watch Now
Let me take a wild guess—you’ve got 101 things to do before 9 AM. The kids are pulling you from one side, laundry is screaming from the basket, your phone is buzzing, and somehow, you still haven’t eaten. I know the struggle, sis. As a busy African mom living in Europe, I juggle motherhood, work, meal prepping, and my own personal health journey—every single day. That’s exactly why I created this raspberry blueberry overnight oats recipe—because we deserve a breakfast that’s fast, nourishing, and helps us stay on track with our weight loss goals.
That’s why I’m so excited to share my raspberry blueberry overnight oats recipe for weight loss with you. This isn’t just another bowl of oatmeal—it’s a creamy, high-protein, high-fiber breakfast that supports your weight loss journey, helps burn belly fat, boosts your energy, and actually keeps you full until lunchtime.
So grab those glass jars or meal prep containers, sis—because we’re about to make breakfast the easiest part of your day, like the boss moms we are!
Why Overnight Oats?
Let’s keep it real. Sometimes we want to eat healthy but we don’t have the time to stand in the kitchen slicing, stirring, and watching the pot. That’s where overnight oats come in and save the day!
They’re:
✅ Quick ✅ Easy ✅ No cooking required ✅ Perfect for meal prep ✅ Super customizable ✅ And DELICIOUS!
Overnight oats are simply oats that are soaked overnight in milk or yogurt. This process softens the oats, and in the morning, you wake up to a creamy, satisfying breakfast—ready to grab and go!
Why It’s Good for Weight Loss
Now, I hear you asking, “Queen, how does this help with weight loss?”
Good question, love! Here’s why:
High in Fiber: The rolled oats, flaxseeds, and chia seeds in this recipe are packed with fiber. Fiber helps digestion, controls hunger, and keeps you full longer—so no snacking before lunch!
Rich in Protein: The banana yogurt and chia seeds give you a protein boost. Protein helps build lean muscle, reduces cravings, and supports weight loss.
Low in Sugar, High in Nutrients: Unlike sugary cereals or store-bought granola bars, this recipe gives your body what it needs without the sugar spike and crash.
Good Carbs: The oats and fruits provide natural energy to fuel your day without storing excess fat.
Pro Tips for Busy Moms
Batch It: Prep 3–4 jars on Sunday night. That’s your breakfast sorted for the whole week!
Switch It Up: Use strawberries one day, blueberries the next, and even try mango or pineapple when in season.
Kids Love It Too: My little ones love this with extra yogurt and a sprinkle of granola on top. Add some fun toppings for them like cocoa nibs or raisins.
On-the-Go Hack: Pack one in your bag when going to school, work or gym. It’s the healthiest “fast food” ever!
My Weight Loss Journey (And Why I Love This Recipe)
As someone who’s trying to lose weight, balance hormones, and keep my energy up without crashing, I’ve learned that breakfast can make or break your day.
This overnight oats recipe is:
✨ Light but filling ✨ Easy on digestion ✨ Helps curb sweet cravings ✨ Doesn’t require waking up early to cook!
When I started my weight loss journey, I struggled with skipping breakfast and then overeating later in the day. This recipe changed the game for me. It’s not just about the calories—it’s about feeding your body real, wholesome food that heals from the inside out.
Let’s Talk – Queen to Queen
Sis, I know what it feels like to feel overwhelmed. You’re trying to take care of everyone, do the school runs, clean, cook, smile, and still fit into those jeans you love. I’m with you. That’s why we must make life easier where we can—and breakfast is a good place to start.
This recipe is more than food. It’s self-care in a jar.
Health Benefits: Rolled oats are a slow-digesting whole grain that provide long-lasting energy throughout the morning. They are rich in beta-glucan, a powerful type of soluble fiber that:
Helps lower LDL cholesterol (the “bad” cholesterol), supporting heart health
Promotes feelings of fullness (satiety), helping reduce overeating
Supports stable blood sugar levels by slowing down glucose absorption
Because oats digest slowly, they reduce the blood sugar spikes often caused by high-carb breakfasts. This is especially helpful for those managing insulin resistance or trying to lose belly fat.
Weight Loss Benefit: Oats support weight loss by keeping you full longer, reducing cravings, and improving gut health, which plays a role in metabolism and immunity.
Health Benefits: Chia seeds are tiny but mighty! Just 2 teaspoons provide:
All nine essential amino acids (a complete protein source—rare in plant foods)
More omega-3s than salmon (gram for gram)
A whopping 10 grams of fiber per ounce, mostly soluble fiber that forms a gel in the stomach and promotes satiety
They help:
Reduce inflammation in the body
Improve heart and brain function
Stabilize blood sugar
Improve digestion and regularity
Weight Loss Benefit: The combination of protein, omega-3s, and high fiber keeps you full, boosts metabolism, and helps reduce belly bloat and overeating.
Flaxseeds
Key Nutrients: Lignans (plant compounds with antioxidant and estrogen-balancing effects), omega-3s, fiber, B vitamins, magnesium
Health Benefits: Flaxseeds are one of the richest sources of lignans, which have antioxidant and phytoestrogen properties—helping balance hormones, especially for women in their 30s–50s.
They support:
Hormonal balance (especially during PMS or menopause)
Lower cholesterol and blood pressure
Better digestion due to both soluble and insoluble fiber
Improved bowel regularity
Weight Loss Benefit: Flaxseeds help regulate appetite, support hormone-related weight gain (like belly fat), and reduce sugar cravings. Ground flaxseeds are easier to digest and absorb.
Health Benefits: Apples offer both soluble (pectin) and insoluble fiber. Soluble fiber slows digestion and helps regulate blood sugar and cholesterol. Insoluble fiber supports bowel regularity and gut health.
Polyphenols (like quercetin) in apples act as antioxidants that:
Fight inflammation
Protect heart health
May reduce the risk of type 2 diabetes
The natural sweetness from apples makes your oats flavorful without needing much added sugar.
Weight Loss Benefit: Apples are low in calories and high in fiber, meaning they fill you up on fewer calories and support fat-burning by balancing your gut microbiome.
Health Benefits: Banana yogurt offers a creamy texture and gentle sweetness along with a blend of nutrients:
Protein: helps build muscle and keep you full longer
Probiotics: support a healthy gut, improve digestion, and may help reduce belly fat
Potassium: essential for fluid balance, muscle function, and blood pressure control
If you’re using flavored banana yogurt, choose one with live active cultures and low sugar. You can also mix mashed banana into plain Greek yogurt for a natural version.
Weight Loss Benefit: Protein and probiotics support metabolism and help reduce bloating. A healthy gut also plays a key role in appetite control and fat storage regulation.
Optional Toppings (For That Extra Wow!)
If you have a few minutes in the morning, try these toppings to level up your oats:
Sliced almonds or walnuts
A drizzle of peanut butter or almond butter
Coconut flakes
Extra berries
A sprinkle of granola
Hemp seeds or sunflower seeds
Plant-Based Milk (Almond Milk or Others)
Key Nutrients: Low in calories, often fortified with calcium, vitamin D, B12, and vitamin E
Health Benefits: Plant milks are ideal for anyone avoiding dairy or watching calories. Almond milk, in particular, is:
Very low in calories (30–60 kcal per cup)
Naturally lactose-free
Typically enriched with bone-supporting nutrients like calcium and vitamin D
Unsweetened versions are best to avoid unnecessary sugars. Oat, soy, or coconut milk can also work—soy milk adds extra protein.
Weight Loss Benefit: Plant milk offers hydration and creaminess without the calories or bloating of dairy. It’s a great base for a satisfying yet light breakfast.
Health Benefits: Berries are superfoods packed with disease-fighting antioxidants:
Anthocyanins: give berries their vibrant color and reduce oxidative stress
Vitamin C: supports immune health and skin repair
Fiber: promotes satiety and a healthy gut
They have a low glycemic index, which means they won’t spike your blood sugar. And they help support insulin sensitivity—key for fat-burning and weight control.
Weight Loss Benefit: Berries are naturally sweet, low in calories, and reduce inflammation that contributes to fat storage—especially in the belly area. They also curb sugar cravings naturally.
Health Benefits: Cinnamon isn’t just a cozy flavor—it’s a medicinal spice that:
Helps lower blood sugar and improve insulin sensitivity
Has antimicrobial and antioxidant properties
Reduces inflammation in the body
Cinnamon helps the body respond better to carbohydrates by slowing sugar release into the bloodstream.
Weight Loss Benefit: It reduces appetite, supports stable blood sugar (which lowers fat storage), and can help decrease cravings for sweets—perfect for a weight-loss breakfast.
Health Benefits: Honey, when used in moderation, is more than just sweet:
Contains enzymes that aid digestion
Offers antibacterial and antioxidant benefits
Provides a natural energy boost without processed sugar
Choose raw, unfiltered honey when possible—it has the highest nutrient content.
Weight Loss Note: While honey is natural, it’s still sugar. Use sparingly—about 1 tsp per serving is enough to sweeten while staying within your health goals. The fiber and protein in the oats will prevent a blood sugar spike.
Ingredients.
Here’s what I use to make this delicious breakfast for weight loss:
3/4 cups Rolled oats x 2 (I prep two jars at once!)
2 tsp Chia seeds
2 tsp Flaxseeds
1-2 Apples, grated or finely chopped
1/3 cup Banana yogurt (or plain yogurt with mashed banana)
1 cup Almond milk (or any plant-based milk you love)
1 cup Mixed berries – I love blueberries and raspberries, but strawberries work too
1/4 tsp Cinnamon
1 tsp Honey (optional, depending on how sweet your fruits are)
Step-by-Step Instructions
Let me break it down for you. This is easy-peasy—even with a toddler on your hip.
Step 1: Grab Your Containers
Use mason jars, bowls, or any container with a lid. You’ll thank yourself when you see them neatly stacked in your fridge, ready to go!
Step 2: Add the Rolled Oats
Start with 3/4 cups of rolled oats in each jar. Don’t use instant oats—they get too mushy. Rolled oats are perfect for that creamy but chewy texture.
Step 3: Add Chia and Flaxseeds
Sprinkle in 1 tsp of chia seeds and 1 tsp of flaxseeds per jar. These tiny seeds are nutritional giants—packed with omega-3s, fiber, and protein.
Step 4: Grate or Chop Apples
I usually use one small apple per jar. Grated apples blend in nicely, while chopped apples give a crunch. Choose your vibe!
Step 5: Add the Banana Yogurt
Now add about 1/3 cup of banana-flavored yogurt (or mix mashed banana with plain yogurt if you prefer natural sweetness). It adds creaminess and protein.
Step 6: Pour in the Milk
Add 1/2 cup of almond milk (or any plant-based milk) per jar. Stir gently to combine all the dry and wet ingredients.
Step 7: Add the Berries
Top with a generous handful of blueberries, raspberries, or strawberries. You can use frozen berries too—they’ll defrost overnight and become juicy and sweet.
Step 8: Spice It Up
Sprinkle 1/4 tsp of cinnamon into each jar. Cinnamon helps regulate blood sugar and gives a cozy flavor.
Step 9: Sweeten Gently (Optional)
If your sweet tooth is talking, add 1/2 tsp to 1 tsp of honey. I usually skip this if my apples and berries are sweet enough.
Step 10: Cover and Chill
Close the jars and refrigerate overnight (or for at least 4 hours). Wake up, grab a spoon, and enjoy!
Things to Avoid!
Just a quick note on what not to do:
🚫 Don’t use steel-cut oats – they’re too hard and don’t soften well overnight. 🚫 Don’t overdo the sweeteners – honey, fruits, and yogurt are sweet enough. 🚫 Don’t forget to stir before eating – all the goodness sinks to the bottom!
Your Healthy African Twist
As a proud African woman, I love connecting modern nutrition with natural, real ingredients. You can even put a twist on this with grated pear (like we do back home), or a dash of suya spice if you’re bold. Yes, mama—healthy doesn’t have to be boring!
Final Thoughts – Breakfast Like a Queen
You deserve a meal that works as hard as you do.
This Raspberry Blueberry Overnight Oats recipe isn’t just about saving time. It’s about showing yourself love, investing in your health, and setting a powerful example for your kids.
You’re not “just a mom”—you’re the CEO of your home, your health, and your happiness.
So go on, prep those jars tonight and wake up tomorrow feeling one step ahead of the game!
Let’s Connect!
Did you make this recipe? Snap a pic and tag me on Instagram or YouTube @queenvarietieschannel 💕 I’d LOVE to see your twist!
And don’t forget to leave a comment below—tell me how your overnight oats turned out or what toppings you love.
Till next time—keep shining, keep prepping, and keep glowing, Remember, Variety is the Spice of Life. Queen!
Losing weight—especially stubborn belly fat—is almost everyone’s goal. Many people spend hours at the gym, change their diets, or spend money on supplements. But there’s a simpler, natural, and delicious way to support that journey: Ginger Lemon Cinnamon Tea.
This warm drink made with fresh ginger, zesty lemon, and sweet cinnamon is more than just tasty. It’s packed with nutrients that help boost your metabolism, improve digestion, reduce bloating, and support weight loss. And the best part? You can make it at home in just a few minutes.
In this Recipe, you’ll learn:
Why each ingredient works for weight loss and wellness
How to make the tea step by step
When and how often to drink it
Tips to maximize benefits
Precautions and bonus benefits
By the end, you’ll have a delicious ritual to help you feel lighter, energized, and healthier. Let’s get started!
The Weight-Loss Power of Ginger, Lemon & Cinnamon
Ginger: The Fire-Starter
Ginger, a root known for its pungent flavor and medicinal properties, has been used for centuries in traditional medicine. Its active compound, gingerol, is responsible for many of its health benefits.
Contains gingerol, a compound that increases body heat and metabolism (thermogenesis).
Helps reduce hunger and curb cravings.
Aids digestion, reducing bloating and gas.
Lemon: The Detox Booster
Lemon is rich in vitamin C and antioxidants, making it a staple in detox diets.
High in vitamin C and antioxidants, supporting metabolism.
Promotes healthy digestion and gentle liver detox.
Hydrating and may curb appetite when taken with water.
Cinnamon: The Sugar Balancer
Cinnamon, derived from the inner bark of trees, is not only a flavorful spice but also a health powerhouse.
Improves insulin sensitivity, which helps control blood sugar.
Helps reduce abdominal fat and cholesterol levels.
Naturally sweetens the tea without sugar, reducing calorie load.
How They Work Together
Boost metabolism: ginger and cinnamon produce warmth and calorie burning.
Improve digestion: ginger and lemon soothe your gut.
Control appetite: all three help reduce cravings and overeating.
Detox and reduce inflammation: antioxidants support your body’s natural cleansing process.
Health Benefits Of Ginger Lemon Cinnamon Tea – My Personal Experience
When I first began drinking Ginger Lemon Cinnamon Tea, my main goal—just like many of you—was to lose belly fat. But over time, I discovered something deeper: this tea was doing so much more for my body than helping me slim down. As a mother, a caregiver, a busy woman juggling life, kids, work, and personal healing, I’ve realized how important total body wellness really is—not just shrinking the scale number.
Let me take you through the real benefits I’ve experienced, beyond just weight loss. These are things I noticed slowly, but steadily, as I made this tea part of my daily rhythm.
Digestive Relief – A True Blessing for Bloating & Discomfort
For years, I silently battled with bloating, sluggish digestion, and that uncomfortable feeling in my stomach after meals. It wasn’t always easy to talk about, but many of us know how it feels to look 6 months pregnant by evening, even when we’ve barely eaten.
“Tried this tea? Tell me how you feel in the comments 💛” or “Share this with someone who needs a gentle belly fat burner today.”
Once I started drinking this tea regularly—especially in the mornings and sometimes before bedtime—I began noticing gentle digestive ease. The ginger works like a warm, calming hand on your gut. It helps reduce gas and that heavy, full feeling. If you struggle with indigestion, nausea, or even constipation, please believe me when I say: this tea is gentle but powerful.
Stronger Immune System – No More Constant Flu
As a mum, I can’t afford to fall sick constantly. But there was a time I used to get colds so often, especially during Denmark’s freezing winters. My energy would be drained, and I’d still have to carry on for the sake of my children.
This tea became my natural immunity booster. Lemon brings in vitamin C, while ginger and cinnamon are loaded with antioxidants that help the body fight infection. I noticed fewer colds, faster recovery, and more resistance. Now, it’s one of my go-to drinks anytime I feel that itchy throat or fatigue coming on. Think of it as your daily shield.
Anti-Inflammatory & Antioxidant – Relief for Aches and Stress
With time, stress, and the extra weight I carried around my joints, I began to feel it—knee pain, stiffness in my back, and general fatigue. No matter how much I stretched or rested, the discomfort kept returning. That’s when I learned about chronic inflammation and how it affects so many of us, especially women.
Ginger and cinnamon are both anti-inflammatory superstars. They help reduce the silent fire burning in our bodies that can lead to arthritis, joint pain, and even chronic disease. After about a month of drinking this tea, my joints felt looser, lighter, and my energy was better too. It’s like clearing out the fog that stress and pain bring.
Blood Sugar & Heart Health – A Hidden Bonus
One thing I didn’t expect when I started this tea was how it would help balance my sugar cravings. I’ve always had a sweet tooth—especially during stressful days—but I noticed something interesting: when I drink this tea in the morning or mid-afternoon, my craving for sugar and heavy carbs decreases. If you’re looking for another natural way to support your belly fat loss, check out this Drink 3x Daily To Lose Belly Fat in 30 Days
This is no coincidence. Cinnamon is known to stabilize blood sugar, and ginger supports insulin activity. That means fewer crashes, more stable energy, and even heart-protecting benefits like improved cholesterol levels. If diabetes or high blood pressure runs in your family (as it does in mine), this tea is a smart and simple way to support your long-term health.
Improved Hydration – It’s Not Just Water, It’s Wellness
Let me be honest. I’m not the kind of person who naturally drinks water all day. I forget. I get busy. And sometimes, plain water feels boring. But this tea changed that for me. The warm, slightly spicy flavor with a touch of lemon made me look forward to sipping—whether it was in a cozy mug or chilled in the summer.
Drinking more of this tea naturally improved my hydration, and with that came clearer skin, less fatigue, and a better mood. And because it’s caffeine-free, I can drink it any time without worrying about jitters or insomnia.
How to Make Ginger Lemon Cinnamon Tea For Weight Loss
Ingredients
350g fresh ginger root (sliced or grated/blended)
4 lemons (juiced)
1 cinnamon stick or 2 teaspoon ground cinnamon
3 litre water
Optional: 1 teaspoon honey or natural sweetener
Equipment
Saucepan or Pot/kettle
Measuring tools
Fine mesh strainer or Cheese clothe.
Mug or teacup
Step-by-Step Instructions – PREPARATION.
Heat the water: bring to a gentle boil.
Add blended ginger & Lemon skin, let simmer 10–15 minutes medium heat.
Five mins before its ready: add cinnamon powder, if using sticks add together with step 2.
Turn off the heat, let it sit 2 minutes.
Strain into your Neat bowl
Add fresh lemon juice. Mix together.
Stir in honey if needed. Optional
Optionally garnish with lemon slices or cinnamon stick.
Serve hot or cold as you prefer, best recommended warm.
Variations & Tips
Spice it with fresh turmeric.
Add mint, cayenne, green tea, apple cider vinegar, or orange slices.
How & When to Drink It
Morning Kickstart
Drink on an empty stomach to jumpstart metabolism.
Pre-Meal Aid
Drink 20–30 minutes before meals to curb appetite.
Between Meals
Enjoy a cup mid-morning or afternoon instead of sugary drinks.
Before Bed?
A warm cup at night can soothe digestion, but test for yourself.
Daily Routine Tips
Start with 1 cup, then build to 2–3 cups daily.
Be consistent for 2–4 weeks.
Track your weight, measurements, water intake, and energy levels.
Boosting Results with Lifestyle Habits
Balanced Diet
Focus on whole foods, lean proteins, and healthy fats.
Keep processed food and added sugar minimal.
Regular Exercise
Mix cardio and strength training.
Aim for 150 min moderate or 75 min vigorous weekly.
Stay Hydrated
Drink water, herbal teas, and infused water each day.
Good Sleep & Stress Management
Get 7–9 hours sleep nightly.
Manage stress with meditation, reading, or hobbies.
Tracking and Accountability
Use apps, friends, or online groups for motivation.
Document your meals, drinks, and workouts.
Celebrate milestones every 2–4 weeks.
Possible Side Effects & Precautions
When It’s Generally Safe
All ingredients are food-grade and commonly consumed.
Watch Out For…
Too much ginger might cause heartburn or upset stomach.
Lemon acidity can affect sensitive stomachs.
Cinnamon in high amounts may affect liver if you already take meds.
Who Should Be Careful
Pregnant or breastfeeding women: moderate intake safe.
People on blood thinners, diabetes, or heart meds: talk to your doctor.
Allergy to any ingredient? Skip it.
Ulcers or acid reflux? Use less ginger and lemon.
Keeping It Safe
If you feel pain or discomfort, scale back or stop.
Rotate with other healthy drinks: water, teas, smoothies.
Pregnant women and medication users: get approval from a healthcare provider.
What Users Say :-
“I started drinking this tea each morning—I lost 2 cm around my waist in 6 weeks!” “My digestion improved and my cravings dropped.” “Feels like a gentle cleanse rather than a diet.”
People often see:
Less bloating,
Reduced waist size,
Better digestion,
More energy.
Frequently Asked Questions
Will it burn fat by itself?
Not alone—but paired with good diet and exercise, it supports weight loss.
Can I drink it cold??
Yes—cool and drink over ice for a refreshing version.
Can I add honey?
Yes! But keep it minimal for weight-loss goals.
What if I don’t like lemon?
Add orange juice or apple cider vinegar.
How long can I store it?
Refrigerate up to 24 hours and warm it before drinking. It can stay refrigerated for a week.
Can children drink this?
Generally yes, with less ginger and no honey for under 1‑year-olds.
Need further assistance?
Need help finding the answers you need? Let’s have a conversation.
Ginger Lemon Cinnamon Tea is a simple, natural, and delicious drink that can support your weight loss goals. It’s easy to prepare, budget-friendly, and full of nutrients that aid digestion, metabolism, and overall health.
By drinking it consistently and combining it with healthy habits—balanced eating, exercise, sleep, and hydration—you set yourself up for success. If you run into any issues, adjust the ingredients, and always listen to your body.
We hope this guide gives you a clear, reliable, and effective way to make this empowering tea a part of your daily routine. Cheers to your health, happiness, and reaching your goals!
Juicy Whole Turkey in the Oven | Step-by-Step Guide
Introduction
A juicy whole turkey in the Oven, very flavorful whole turkey that will steal the show this Thanksgiving or Christmas! Welcome to the ultimate guide for cooking, If you’ve ever worried about your turkey being dry or bland, don’t worry—I’ve got you covered. In addition, you’ll not only learn how to cook the perfect turkey in the oven step by step, but I’ll also reveal the secret to making it tender, moist, and absolutely irresistible. However, whether you’re a seasoned chef or a first-timer, this step-by-step recipe will ensure your turkey is the centerpiece everyone raves about. Let’s get started and make your holiday feast unforgettable!
Why Roast a Whole Turkey in the Oven?
Oven-cooking a whole turkey is a classic way to achieve rich flavors and a stunning appearance. This technique guarantees moist, tender meat and a crisp, golden exterior. Perfect for holidays like Thanksgiving or Christmas, roasting in the oven lets you enhance the turkey with herbs and spices, making it the star of any festive table. This method ensures even cooking, tender meat, and crispy skin, making it a showstopper on your dinner table.
Secrets to Cooking a Whole Turkey for Thanksgiving.
Properly thawing your turkey is crucial for even cooking. Use this timeline to plan:
Refrigerator Thawing (Recommended)
Thawing Timeline for Frozen Turkey
Allow 24 hours for every 4-5 pounds of turkey in the fridge at 40°F (4°C). Example: 8 pounds: 2 days 12 pounds: 3 days 16 pounds: 4 days
2. Cold Water Thawing (Faster Option)
Submerge the turkey (in its packaging) in cold water, changing the water every 30 minutes. Allow 30 minutes per pound of turkey. Example: 8 pounds: 4 hours 12 pounds: 6 hours
3. Never Thaw at Room Temperature
This increases the risk of bacterial growth. Plan ahead to ensure your turkey is fully thawed and ready for brining and cooking!
THAWED TURKEY? WHAT DOES IT MEAN?
A thawed turkey is a frozen turkey that has been defrosted, meaning it is no longer frozen and has returned to its natural, pliable state. This process ensures the turkey is evenly cooked, as a frozen or partially frozen bird can lead to undercooked areas. A fully thawed turkey will feel soft to the touch, and there will be no ice crystals inside the cavity. Therefore, always ensure your turkey is properly thawed before cooking for safe and even results!
Should a Turkey be brined before cooking?
Brining a turkey before cooking is highly recommended but not strictly necessary. It depends on your goals for flavor and texture. Here’s a detailed look at why brining is beneficial and when you might skip it:
Why Brining is Key SECRET to a Juicy Whole Turkey.
Enhances Juiciness:
Brining adds moisture to the turkey, ensuring it stays juicy and tender during roasting.
The salt in the brine breaks down proteins in the meat, allowing it to retain more water during cooking.
Improves Flavor:
Brining infuses the turkey with seasonings, creating a flavorful bird from the inside out.
Aromatics like herbs, garlic, bayleaves and citrus in the brine add depth to the taste.
Prevents Dryness:
Turkey, especially the breast meat, is prone to drying out during roasting. Brining minimizes this risk.
When Should You Brine?
If you’re roasting a whole turkey, especially a large one, brining is a great step to ensure moist and flavorful results.
Brining is especially helpful for lean turkeys or those that haven’t been pre-seasoned or injected with a salt solution (check the packaging for terms like “pre-brined” or “self-basting”).
When You Can Skip Brining:
Pre-Brined or Enhanced Turkeys:
Some turkeys come pre-brined or injected with a salt solution. Adding more brine may make the turkey too salty.
Time Constraints:
Brining requires 12-24 hours, so if you’re short on time, skip it and focus on seasoning generously and using other techniques like basting or butter under the skin.
Alternative Methods:
If you’re using a different method like dry-brining (rubbing salt and seasonings directly on the turkey) or marinating, you might skip traditional brining. Brining is a fantastic way to ensure a juicy, flavorful turkey, especially for special occasions like Thanksgiving. If you have the time and your turkey isn’t pre-brined, it’s worth the effort. However, if you’re short on time or your turkey is already seasoned, you can still achieve great results with proper seasoning and cooking techniques.
Tips for Roasting a Juicy Whole Turkey!.
Step-by-Step Guide to a Perfect Oven-Baked Turkey
Step 1: Prepare the Turkey
Start by ensuring your turkey is properly prepped. If you brined it, rinse it thoroughly to remove excess salt and pat it dry with paper towels. A dry turkey is essential for achieving crispy skin.
Step 2: Season the Turkey
To ensure maximum flavor and juiciness, prepare a warm, seasoned butter herb rub that will infuse the turkey with delicious aromas:
Prepare the Herb Butter Blend: In a blender, combine the following ingredients and blend until smooth:
Transfer the blended herb mixture to a medium-sized pot.
Add 1/2 cup butter (or 3 tablespoons) and cook over medium heat for 5-10 minutes, stirring occasionally. This step helps the flavors meld and enhances the aroma.
queenvarieties.com
3. Season the Turkey:
Gently lift the turkey skin over the breast without tearing it. Rub a generous amount of the cooked herb butter mixture underneath the skin to lock in moisture and flavor.
Rub the remaining mixture all over the outside of the turkey, ensuring even coverage.
For added crispiness, drizzle a small amount of oil over the skin.
Step 3: Stuff the Turkey
Stuffing the cavity with aromatics adds depth to the turkey’s flavor. Place the lemon wedges, onion quarters, orange, carrots, celery, smashed garlic cloves, and optional fresh herb sprigs (rosemary and thyme) into the cavity. These ingredients will release their essence as the turkey cooks.
Step 4: Truss the Turkey (Optional)
Trussing the turkey—tying the legs together with kitchen twine—helps it cook more evenly and gives it a compact, professional appearance. Tuck the wings underneath the turkey to prevent them from burning. If you don’t have twine, this step is optional, instead tuck the legs inside its skin as shown in the pic below.
Step 5: Set Up the Roasting Pan
Place the turkey on a rack inside a large roasting pan. This allows heat to circulate evenly around the bird and prevents the bottom from sitting in drippings, causing it to be soggy underneath.
If you don’t have a rack, layer the bottom of the pan with chopped vegetables like carrots, orange, lime, bell peppers,.celery, and onions as a makeshift rack.
Can you ROAST TURKEY on a rack, using a baking tray instead of a roasting pan?
Yes, you can roast a turkey on a rack placed over a baking sheet/tray instead of using a traditional roasting pan. This method offers several advantages:
Even Cooking: A baking sheet has low sides, allowing heat to circulate more freely around the turkey, promoting even cooking and browning.
Crispier Skin: The increased air circulation helps achieve a crispier skin, especially on the underside of the bird.
Use a Sturdy, Rimmed Baking Sheet: Ensure the baking sheet is strong enough to support the weight of the turkey and has a rim to catch any drippings.
Convenience: Baking sheets are typically more accessible and easier to handle than large roasting pans.
Tips for Roasting on a Baking Sheet / tray:
Use a Sturdy, Rimmed Baking Sheet: Ensure the baking sheet is strong enough to support the weight of the turkey and has a rim to catch any drippings.
Elevate the Turkey: Place the turkey on a wire rack set inside the baking sheet. This allows drippings to collect below and prevents the turkey from sitting in its juices, promoting even roasting.
Manage Drippings: If you plan to make gravy, consider placing chopped vegetables (like onions, carrots, and celery) under the rack. They can add flavor to the drippings and prevent them from burning.
Monitor Oven Cleanliness: Since baking sheets are shallower, there’s a higher chance of drippings spilling over. Place a larger pan or an additional baking sheet on a lower rack to catch any overflow and keep your oven clean.
This method is particularly effective for smaller to medium-sized turkeys. For larger birds, ensure your baking sheet is adequately sized to accommodate the turkey without overcrowding.
Which is better for a juicy and attractive Thanksgiving turkey: a tray with a rack or a baking pan lined with vegetables and no rack?
For the juiciest, most attractive Thanksgiving turkey with a good balance of flavor, moisture, and presentation, here’s what each option offers:
Option 1: Baking Pan with a Rack
Pros: Using a rack inside a baking pan allows the turkey to be elevated, enabling even air circulation around the bird. This promotes uniform cooking, helps the skin crisp up all over, and prevents the bottom from sitting in liquid, which can lead to sogginess.
Cons: You might miss some of the additional flavor you would get if the turkey were resting directly on aromatic vegetables.
Option 2: Baking Pan with Vegetables (No Rack)
Pros: Placing the turkey directly on vegetables (like onions, carrots, and celery) adds extra flavor to the drippings, which is perfect if you’re making gravy. The steam from the vegetables can add some moisture, helping keep the turkey juicy.
Cons: Without a rack, the underside of the turkey will be in contact with the pan and vegetables, which may prevent even browning and crisping on the bottom.
Best Choice for Juicy, Attractive Turkey
Combine Both Approaches for the Best Results:
Use a Baking Pan with Vegetables and a Rack: Place a layer of chopped vegetables in the bottom of the pan and set a rack over them. This way, the turkey is elevated but still benefits from the flavors of the vegetables.
Baste Regularly: Basting every 30-45 minutes with the drippings helps keep the skin moist and develop a golden color.
Tent with Foil if Needed: If the turkey is browning too quickly, cover it loosely with foil to prevent drying out.
This setup gives you the best of both worlds—a juicy turkey with beautiful browning and added flavor from the vegetables.
How to make a baste for the turkey recipe with chicken/Turkey stock
Here’s a simple and flavorful baste for your turkey using chicken or turkey stock. Best recommend, use homemade stock of choice, if unavailable buy from your local stores. Basting helps keep the turkey moist and adds extra flavor as it roasts. Watch detailed video here:
Turkey Baste Recipe with Chicken / turkey Stock
Ingredients
2-3 cup chicken stock
2 tbs melted butter or olive oil (butter adds richness, while olive oil gives a slightly lighter flavour)
Optional: 1-2 cloves garlic, minced for extra aroma
Instructions
Combine Ingredients: In a small saucepan, combine the chicken stock and melted butter or olive oil. Add the thyme, rosemary, sage, and garlic (if using). Season with a pinch of salt and a few grinds of black pepper.
Heat the Mixture: Warm the baste over low heat for a few minutes, just until the herbs and garlic start to infuse the stock and butter. This enhances the flavors and makes it easier to brush onto the turkey.
Baste the Turkey: Every 30-45 minutes, use a basting brush or spoon to apply the baste over the turkey, focusing on the breast and drumsticks. Reheat the baste as needed between uses to keep it warm and spreadable.
Final Baste Before Browning: During the last 30 minutes, baste the turkey one final time to create a beautiful, golden-brown finish.
This baste will add moisture, flavor, and help achieve a beautiful, golden skin on your turkey.
Step 6: Preheat the Oven
Preheat your oven to 325°F (165°C). This moderate temperature ensures even cooking without drying out the meat.
HOW LONG SHOULD YOU COOK THE TURKEY?
The cooking time for a turkey depends on its weight and whether it’s stuffed or unstuffed. For this 3,600g – 4000g (8-10 pound) turkey, here are general guidelines: Cooking Time at 325°F (165°C. This recipe can perfectly suite heavier turkey sizes:12-14pounds
Unstuffed Turkey: 2 hours 45 minutes to 3 hours
Stuffed Turkey: 3 hours to 4 hours 30 minutes
Steps to Ensure Perfect Cooking:
Use a Meat Thermometer:
Insert the thermometer into the thickest part of the breast and the innermost part of the thigh.
The turkey is done when:
The breast reaches 165°F (74°C).
The thigh reaches 175°F (80°C).
The stuffing (if used) reaches 165°F (74°C).
Start Checking Early: Begin checking for doneness about 30 minutes before the expected finish time.
Rest After Cooking: Once done, let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute, keeping the turkey moist.
Step 7: Roast the Turkey
Place the turkey in the oven, breast side up, and roast uncovered. General cooking guidelines for a 12-14 pound turkey are:
Unstuffed: 3 to 3 1/2 hours
Stuffed: 3 1/2 to 4 hours
Step 8: Baste the Turkey
Basting the turkey every 30-45 minutes keeps the meat moist and enhances flavor:
Warm the chicken or turkey broth in a saucepan.
Use a basting brush or spoon to coat the turkey with the broth and pan drippings.
Be careful not to open the oven door too frequently, as this can lower the temperature and extend cooking time.
Step 9: Monitor the Temperature
Using a meat thermometer is the best way to ensure your turkey is cooked to perfection:
Insert the thermometer into the thickest part of the breast and the innermost part of the thigh without touching the bone.
The turkey is done when:
Breast: 165°F (74°C)
Thigh: 175°F (80°C)
Stuffing (if used): 165°F (74°C)
Begin checking the temperature about 30 minutes before the estimated cooking time ends
Step 10: Tent with Foil (If Necessary)
If the turkey’s skin starts browning too quickly, loosely tent it with aluminum foil to prevent burning while the meat continues to cook.
Step 11: Rest the Turkey
Once the turkey reaches the proper temperature, remove it from the oven and let it rest for 20-30 minutes. Resting allows the juices to redistribute throughout the meat, ensuring it’s tender and moist.
Step 12: Carve and Serve
Carve the turkey using a sharp knife, starting with the legs and thighs, then moving to the breast. Arrange the slices on a platter, garnish with fresh parsley and herbs, and serve with your favorite sides.
Turkey Gravy (Optional Bonus Recipe)
Don’t let those delicious pan drippings go to waste! Here’s a quick turkey gravy recipe:
Strain the drippings from the roasting pan to remove solids.
In a saucepan, melt 2 tablespoons of butter and whisk in 4 tablespoons of flour to create a roux.
Gradually add 3 cups of turkey stock or pan drippings, whisking constantly until thickened.
Season with salt, pepper, and a splash of cream (optional).
salt to tastelight gravy, so delicious.
COCLUSION:-
Cooking a whole turkey in the oven doesn’t have to be daunting. With the right preparation and techniques, you’ll have a juicy, flavorful turkey that’s sure to impress your guests. Follow this step-by-step guide, and you’ll create a holiday centerpiece that’s as delicious as it is beautiful. Don’t forget to pair your turkey with sides like mashed potatoes, cranberry sauce, and stuffing for a complete feast.
Happy cooking, and enjoy your perfectly roasted turkey!
☑️DETAILED INGREDIENTS☑️
Here’s a full recipe for roasting a juicy, tender Thanksgiving turkey in the oven! How to Cook a Juicy Whole Turkey in the Oven | Step-by-Step Guide.
Roasted Turkey Recipe
1 whole turkey 3.6-4kg(8-10pounds), brined and patted dry
2 fresh sage sprigs, if available(or 1 tbs dried sage)
4 fresh parsley sprigs or 1 tbs dried parsley
4 fresh basil sprigs or 1 tbs driedbasil
1 lemon/ lime, cut into wedges
2 Oranges
1 large ginger
3 tbs dry paprika powder
4-5 Carrots
4 celery stalk
1 red and green bell pepers
3 onions,
4-5 garlic cloves,
smashed 2-3 cups chicken or turkey broth (for basting)
2-3 fresh rosemary sprigs (optional, for extra aroma)
2-3 fresh thyme sprigs (optional)
Optional: fresh parsley and extra herbs for garnish.
GRAVY RECIPE
1 -2 TBS BUTTER
4 TBS FLOUR
3-4 BROTH FROM THE OVEN TURKEY
How to Cook a Perfect Turkey in Summary:
Thaw and Prep: Thaw the turkey in the refrigerator (24 hours per 4-5 pounds). Remove the neck and giblets, rinse, and pat dry.
Optional Brine: Brine the turkey for 12-24 hours in a salt, sugar, and water solution for added flavor and juiciness.
Season: Rub a mixture of softened butter, herbs (like thyme, rosemary, and sage), salt, and pepper under and over the skin. Fill the cavity with aromatics like lemon, onion, garlic, and herbs.
Set Up the Pan: Place the turkey on a roasting rack in a pan or on a bed of vegetables for even cooking.
Roast: Preheat the oven to 325°F (165°C). Roast for 15 minutes per pound, basting every 30-45 minutes.
Check Doneness: Use a meat thermometer:
Breast: 165°F (74°C)
Thigh: 175°F (80°C)
Rest: Let the turkey rest for 20-30 minutes, tented with foil, to retain juices.
Carve and Serve: Slice and serve with your favorite sides and gravy.
This method ensures a juicy, flavorful turkey with crispy golden skin every time! Have any questions or tried this recipe? Leave a comment on my blog—I’d love to hear from you!
This vibrant and crunchy best coleslaw salad recipe is a perfect side dish for barbecues, family gatherings, or as a refreshing addition to any meal. Made with a tangy, creamy dressing, it’s bursting with flavors from fresh vegetables and simple spices. Follow this easy step-by-step guide to create the best coleslaw salad at home, a perfect crowd-pleasing coleslaw salad recipe! This is truly the Best Coleslaw Salad Recipe, combining tangy and creamy flavors.
Ingredients
For the Dressing:
1 lemon (juiced)
3 tablespoons sugar
1/2 teaspoon pepper flakes
1/2 teaspoon oregano
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
5 tablespoons mayonnaise
For the Coleslaw:
1 medium hard white cabbage, shredded
1/2 white onion, finely sliced
1/2 purple onion, finely sliced
4 medium carrots, shredded
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
Instructions: Why This is the Best Coleslaw Salad Recipe
Step 1: Prepare the Vegetables
Shred the cabbage: Remove the outer leaves of the cabbage and cut it into quarters. Remove the core, then shred the cabbage finely using a sharp knife, mandoline slicer, or food processor.
Shred the carrots: Peel the carrots and use a box grater or food processor to shred them into fine strands.
Slice the onions and bell peppers: Thinly slice both the white and purple onions. Do the same with the red and green bell peppers, making sure to remove the seeds from the bell peppers.
Step 2: Make the Dressing
Juice the lemon: In a small bowl, squeeze the juice of 1 lemon.
Add the sugar and spices: To the lemon juice, add 3 tablespoons of sugar, 1/2 teaspoon of pepper flakes, 1/2 teaspoon of oregano, 1/4 teaspoon of white pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt. Whisk until the sugar dissolves and the mixture is well combined.
Mix in the mayonnaise: Slowly add 5 tablespoons of mayonnaise to the dressing mixture, whisking until smooth and creamy
Step 3: Combine the Vegetables and Dressing
Mix the vegetables: In a large salad bowl, combine the shredded cabbage, shredded carrots, sliced onions, and sliced bell peppers. Toss the vegetables together until well mixed.
Add the dressing: Pour the creamy dressing over the vegetable mix. Use a pair of tongs or a large spoon to gently toss the coleslaw until all the vegetables are coated evenly with the dressing.
Step 4: Chill and Serve
Chill: For best results, cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salad to become nice and refreshing.
Serve: Once chilled, give the coleslaw a quick toss before serving. Enjoy it as a side dish or a light meal on its own!
For a visual guide, watch my video tutorial on how to make the best coleslaw salad.
Tips for Making The Best Coleslaw Salad Recipe
Make Ahead: This coleslaw can be made ahead of time and stored in the fridge for up to 2 days. The flavors get better the longer it sits!
Customizations: You can add other ingredients like raisins or chopped apples for a sweeter twist, or swap in Greek yogurt for mayonnaise for a lighter version.
Crunch Factor: For extra crunch, consider adding a handful of sunflower seeds or chopped nuts just before serving.
Nutritional Information (per serving)
This coleslaw is not only delicious but also packed with nutrients from the fresh veggies and wholesome dressing. Serve it as a healthy side to any main dish!
This Best Coleslaw Salad Recipe is a must-try for anyone looking for a crunchy, creamy, and flavorful salad. Perfect for any occasion, it pairs beautifully with grilled meats, sandwiches, or as a refreshing snack on its own. Try this Best Coleslaw Salad Recipe at your next family gathering. Give it a try and make this easy coleslaw recipe a staple in your kitchen!
Share This Recipe!
If you enjoyed this recipe, don’t forget to share it with friends and family. Feel free to tag me on social media when you make this dish!
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