Whole30 Honey Glazed Turkey
Elevate your holiday feast with this Whole30 Honey Glazed Turkey, a showstopping centerpiece that's both flavorful and diet-friendly. This recipe skips the traditional honey and substitutes it with a naturally sweet and zesty glaze made with coconut aminos, apple cider vinegar, and warming spices like garlic and fresh ginger. The turkey is infused with citrusy notes from orange and lemon slices, while aromatic rosemary and thyme add a savory, herbaceous touch. Roasted to golden perfection and basted with a luxurious ghee-based glaze, this tender, juicy turkey is sure to impress your guests. Perfect for Thanksgiving, Christmas, or any special gathering, this dish is Whole30-compliant, gluten-free, dairy-free, and absolutely delicious. Serve it with your favorite veggies or sides for a wholesome and unforgettable meal!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 10 pounds whole turkey
- 1 cup ghee
- 0.25 cup coconut aminos
- 0.25 cup apple cider vinegar
- 6 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 orange, sliced
- 1 onion, quartered
- 4 rosemary sprigs
- 4 thyme sprigs
- 1 lemon, sliced
Instructions
Preheat your oven to 325°F (165°C).
Rinse the turkey under cold water and pat dry with paper towels. Remove any giblets or neck from the cavity.
In a small saucepan over medium heat, melt the ghee and add the coconut aminos, apple cider vinegar, minced garlic, grated ginger, salt, and pepper. Stir until well combined and remove from the heat.
Place the turkey on a large roasting pan. Stuff the cavity with slices of orange, lemon, onion, rosemary, and thyme sprigs.
Brush the prepared glaze generously over the entire turkey, making sure to cover the wings, legs, and the breast.
Truss the turkey legs with kitchen twine if needed for even cooking.
Insert a meat thermometer into the thickest part of the thigh without touching the bone.
Roast the turkey in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
Every 45 minutes, open the oven and baste the turkey with the melted ghee and juices from the roasting pan to keep it moist.
Once cooked, remove the turkey from the oven and let it rest for 20 minutes before carving.
Serve the turkey warm, garnished with additional fresh rosemary and thyme if desired.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1382 mg | 29% | |
*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.
