Paleo Classic Baked Turkey
Indulge in the wholesome goodness of this Paleo Classic Baked Turkey, a perfect centerpiece for holiday gatherings or cozy family dinners. This recipe elevates a traditional roasted turkey with its paleo-friendly spin, featuring a vibrant blend of fresh rosemary, thyme, garlic, and a zesty twist of lemon. The secret lies in ensuring flavorful juiciness by rubbing olive oil and aromatic herbs under the skin, while a bed of roasted onions, carrots, and celery adds a naturally sweet depth to the dish. Gluten-free and dairy-free, this clean-eating recipe is straightforward yet sensational, offering tender meat with golden-crisp skin that’ll impress your guests. Whether you’re sticking to a paleo diet or simply savoring a classic recipe made healthier, this turkey pairs beautifully with roasted vegetables for a wholesome feast.
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Recipe Information
Ingredients
- 10 pounds Whole turkey
- 0.5 cup Olive oil
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 6 cloves Garlic
- 1 whole Lemon
- 1 teaspoon Black pepper
- 2 teaspoons Sea salt
- 2 large Onions
- 3 medium Carrots
- 3 medium Celery stalks
Instructions
Preheat your oven to 325°F (163°C).
Remove the giblets from the turkey and pat it dry with paper towels.
Place the turkey on a rack in a large roasting pan.
In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, black pepper, and sea salt.
Use your hands to gently loosen the skin over the turkey breasts by sliding your fingers between the skin and the meat.
Spread about a third of the olive oil mixture under the skin; rub the remaining mixture evenly over the entire exterior of the turkey.
Cut the lemon into quarters, squeeze the juice over the turkey, and place the lemon quarters into the cavity of the turkey.
Slice the onions, carrots, and celery, and place them at the bottom of the roasting pan.
Position the turkey on top of the vegetables, breast side up.
Cover the turkey loosely with aluminum foil to prevent over-browning.
Bake the turkey in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
About 45 minutes before the cooking time is up, remove the foil to allow the skin to crisp and turn golden brown.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Serve the turkey slices with the roasted vegetables from the pan, and enjoy your Paleo Classic Baked Turkey meal.
Nutrition Facts
Calories |
7423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 7617 mg | 331% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 34.1 g | ||
| Protein | 1096.6 g | 2193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 54.1 mg | 301% | |
| Potassium | 12604 mg | 268% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
