Whole30 Oven Baked Turkey
Elevate your holiday feast or weeknight dinner with this flavorful Whole30 Oven Baked Turkey recipe, designed to impress while keeping your meals clean and wholesome. This 12-pound turkey is marinated in a fragrant blend of olive oil, fresh herbs like rosemary, thyme, and sage, along with zesty citrus juices and minced garlic to create a vibrant, savory taste in every bite. Stuffed with aromatic veggies for depth, and roasted to succulent perfection, this recipe delivers crisp, golden skin and tender, juicy meat without any additives or sugars. With straightforward prep and gentle oven roasting, this dish is perfect for entertaining or meal prepping for the week. Whole30-approved, gluten-free, and paleo-friendly, it’s a delicious centerpiece for health-conscious food lovers.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 0.5 cups olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from its packaging. Remove the neck and giblets from inside the cavity, and pat the turkey dry with paper towels.
In a small bowl, mix together the olive oil, rosemary, thyme, sage, garlic, lemon zest and juice, orange zest and juice, sea salt, and black pepper to create the marinade.
Rub the marinade all over the turkey, making sure to coat the outside as well as under the skin wherever possible.
Stuff the turkey cavity with the quartered onion, chopped carrots, and celery stalks for added flavor.
Place the turkey breast side up on a rack in a roasting pan.
Cover the turkey loosely with aluminum foil to prevent excessive browning.
Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C), which should take approximately 3 to 3.5 hours.
Remove the foil during the last 30 minutes of baking to allow the skin to crisp up.
Once done, remove the turkey from the oven, tent it with foil, and let it rest for at least 20-30 minutes before carving.
Carve the turkey and serve warm.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1419 mg | 30% | |
*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.
