Paleo Roast Turkey with Gravy
Elevate your holiday feast with this mouthwatering Paleo Roast Turkey with Gravy, a wholesome twist on a classic centerpiece. Perfectly seasoned with a fragrant blend of olive oil, fresh rosemary, thyme, and sage, this 12-pound turkey is roasted to golden perfection, ensuring tender, juicy meat with a crisp, flavorful skin. Stuffed with aromatic vegetables, lemon, and garlic, and roasted with a base of savory chicken broth, the turkey yields natural drippings that are transformed into a rich, gluten-free gravy thickened with coconut flour and optional arrowroot powder. This recipe is ideal for Paleo enthusiasts and health-conscious eaters, offering a satisfying, grain-free feast that serves 10. Complete with straightforward instructions and a prep-to-cook time of just over three hours, this dish will be the star of your dinner spread, brimming with comforting flavors and nourishing simplicity.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1/2 cup olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 1 lemon, halved
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, peeled
- 4 cups chicken broth
- 2 tablespoons coconut flour (for gravy)
- 1 tablespoon arrowroot powder (optional, for thicker gravy)
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine olive oil, chopped rosemary, thyme, sage, sea salt, and black pepper.
Rinse the turkey thoroughly and pat dry with paper towels.
Rub the herb and oil mixture generously all over the turkey, both outside and under the skin.
Stuff the turkey cavity with the quartered onion, halved lemon, chopped carrot, chopped celery, and whole garlic cloves.
Place the turkey breast-side up on a rack in a large roasting pan.
Pour 2 cups of chicken broth into the bottom of the roasting pan.
Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
If the turkey skin starts to brown too quickly, cover lightly with aluminum foil.
While the turkey is resting, skim fat from the roasting pan juices and discard vegetables left in the cavity or the pan.
Pour the pan juices into a medium saucepan and add the remaining 2 cups of chicken broth.
Bring to a simmer over medium heat.
In a small bowl, whisk together coconut flour and arrowroot powder with a little water until smooth.
Slowly whisk the mixture into the simmering pan juices to thicken the gravy. Cook for about 5 minutes or until the gravy reaches the desired consistency.
Taste and adjust seasoning with salt and pepper as necessary.
Carve the turkey and serve with Paleo gravy.
Nutrition Facts
Calories |
8619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.3 g | 391% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 12599 mg | 548% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.6 g | ||
| Protein | 1325.1 g | 2650% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 66.3 mg | 368% | |
| Potassium | 14620 mg | 311% | |
*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.
