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An Organic Holiday Feast with One Gun Ranch

by Organic Spa Magazine

Savoring the pleasures of sustainable living on a biodynamic farm in Malibu. 

High in the Malibu Hills, overlooking the Pacific Ocean, lies a bucolic 20-acre biodynamic farm known as One Gun Ranch. The name belies its tranquility and natural beauty, but the property was once owned by Guns N’ Roses drummer Matt Sorum, so in that respect, it does make sense.

Now Demeter-certified, One Gun Ranch is owned and operated by Alice Bamford and Ann Eysenring, who share a deep-rooted connection to nature through fresh, wholesome, organic food and a sustainable lifestyle. They grow their own luscious fruits and vegetables, which are sold to local markets and restaurants in Los Angeles; compost food waste; and raise goats, pigs, alpacas, rescue dogs and retired racehorses in a closed-loop process that has led to a sustainable ecosystem.

“After so many years of moving away from an agrarian society, people have a deep need to connect with nature,” according to Bamford and Eysenring, who open up the Ranch to visitors (at select times), to educate people about the joys of a life that is connected to the land.

Their book, One Gun Ranch Malibu: Biodynamic Recipes for Vibrant Living (Regan Arts), is a beautiful biodynamic bible, with delicious recipes that nourish body and soul. At the heart of One Gun Ranch is a passion for sharing, and the recipes for this delicious organic holiday feast are shared from the book.

Thanksgiving Roast Turkey Recipe

1 (12-pound) whole organic turkey
1 cup fresh lime juice
4 tablespoons Bajan seasoning (or a mixture of equal parts ground coriander, turmeric, black pepper, cumin, allspice, cardamom, ginger and anise; and dried marjoram, parsley and fenugreek)
1 cup olive oil
2 white or yellow onions, cut into wedges
6 shallots, cut into wedges
8 carrots, peeled and cut into chunks

Preheat the oven to 350°.

Put the turkey in a large pan and rub with the lime juice, inside the cavity and all over the outside. Let the turkey sit for about 20 minutes, then rinse thoroughly both inside and out and pat dry.

Rub the cavity and the outside of the turkey with the Bajan seasoning and the olive oil. Put the turkey in a large roasting pan and pour a little water into the bottom of the pan. Arrange all of the vegetables around the turkey in the pan to add flavor to the basting juices. Cover with aluminum foil and roast for 1 hour.

Remove the foil and continue roasting to allow the turkey to brown, basting frequently with the pan juices, about 30 minutes. Then re-cover with the foil and roast until the juices run clear when the thigh is pierced or an instant-read thermometer inserted into the thickest part of a thigh but away from the bone registers 165°, about 15 minutes per pound longer, or 2 hours and 15 minutes for a 10- to 12-pound turkey.

Remove the turkey from the oven and let rest for 20 to 30 minutes, then carve and serve with the gravy and stuffing.

Photos & recipes courtesy of One Gun Ranch. 

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