Paleo Classic Roast Turkey
Elevate your holiday feast with this Paleo Classic Roast Turkey, a centerpiece brimming with flavor and wholesome goodness. Perfectly seasoned with fresh herbs like rosemary, thyme, and sage, this recipe highlights simple, paleo-friendly ingredients for a naturally gluten-free and dairy-free delight. A golden, crispy skin seals in the juicy, tender meat, while a lemon- and garlic-infused cavity boosts its aromatic profile. Slow-roasted to perfection with a base of chicken broth, this 12-pound turkey not only serves a crowd of 10 but also ensures a beautifully moist and flavorful bite every time. Ideal for Thanksgiving, festive gatherings, or paleo-inspired entertaining, this dish pairs wonderfully with roasted vegetables or any grain-free side of your choice. Make it the star of your table and celebrate the flavors of clean, classic cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Olive oil
- 1 whole Lemon
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 3 sprigs Fresh sage
- 4 cloves Garlic cloves
- 1 medium Onion
- 2 tablespoons Sea salt
- 1 tablespoon Black pepper
- 2 cups Chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes.
Pat the turkey dry with paper towels, inside and out.
Place the turkey on a rack in a large roasting pan.
Rub the olive oil all over the turkey, ensuring it’s evenly coated.
Cut the lemon into quarters and place inside the turkey cavity along with half of the garlic cloves.
Add the rosemary, thyme, and sage sprigs to the cavity.
Peel and quarter the onion, and scatter it around the turkey in the roasting pan.
Mince the remaining garlic cloves and mix with sea salt and black pepper, then rub this mixture all over the turkey skin.
Pour the chicken broth into the bottom of the roasting pan.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C).
Remove the foil during the last 30 minutes to allow the skin to brown and crisp up.
Once fully cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Carve the turkey and serve with the pan juices or any paleo-friendly accompaniments of choice.
Nutrition Facts
Calories |
9525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.3 g | 532% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 18342 mg | 797% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 1317.3 g | 2635% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 66.1 mg | 367% | |
| Potassium | 13912 mg | 296% | |
*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.
