Paleo Oven Baked Turkey
Experience the perfect centerpiece for your paleo holiday feast with this succulent Paleo Oven Baked Turkey recipe. This 10-pound bird is infused with wholesome flavors from a blend of olive oil, garlic powder, onion powder, paprika, and aromatic fresh herbs like rosemary and thyme. Tender and juicy, the turkey is roasted atop a bed of carrots, celery, and onion, letting the natural juices mingle for irresistibly flavorful results. The addition of lemon tucked in the cavity adds a refreshing brightness that complements every bite. With simple instructions and paleo-friendly ingredients, this recipe delivers a showstopping dinner for up to 8 guests. Perfectly roasted and paired with savory vegetables, this gluten-free, dairy-free meal is your answer to a Thanksgiving or special occasion masterpiece!
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Recipe Information
Ingredients
- 10 pounds whole turkey
- 4 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 whole lemon
- 2 large carrots
- 2 large celery stalks
- 1 medium onion
Instructions
Preheat the oven to 325°F (165°C).
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
Pat the turkey dry with paper towels, both inside and out.
In a small bowl, combine olive oil, sea salt, black pepper, garlic powder, onion powder, and paprika to form a rub.
Gently loosen the skin of the turkey breast and rub a portion of the olive oil mixture under the skin. Rub the remaining mixture all over the turkey's skin.
Cut the lemon in half and place inside the cavity of the turkey along with the rosemary and thyme sprigs.
Chop the carrots, celery, and onion into large chunks and scatter them in the bottom of a large roasting pan to form a bed for the turkey.
Place the turkey, breast side up, on the bed of vegetables in the roasting pan.
Place the roasting pan in the preheated oven. Baste the turkey with its own juices every 45 minutes.
After about 2.5 to 3 hours (or until the internal temperature reaches 165°F/74°C in the thickest part of the meat), remove the turkey from the oven and cover it loosely with foil. Let it rest for at least 20 minutes before carving.
Carve the turkey and serve with the roasted vegetables. Enjoy your paleo oven baked turkey!
Nutrition Facts
Calories |
7487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.5 g | 487% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2916 mg | 972% | |
| Sodium | 6352 mg | 276% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.4 g | ||
| Protein | 913.7 g | 1827% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 1204 mg | 93% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 11746 mg | 250% | |
*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.
