Whole30 Roast Turkey with Gravy
Elevate your holiday feast with this tender and flavorful Whole30 Roast Turkey with Gravy, a show-stopping centerpiece that’s both healthy and delicious. This recipe features a juicy 12-pound turkey infused with the rich, nutty essence of ghee, fresh aromatics like rosemary, thyme, and lemon, and perfectly seasoned with salt and black pepper. Roasted alongside a medley of onions, carrots, and celery, this dish boasts bold, natural flavors without any added sugar or processed ingredients. The star of the meal is the luscious Whole30-compliant gravy, thickened naturally with arrowroot powder for a smooth, savory finish. Simple to prepare yet packed with classic holiday charm, this paleo-friendly roasted turkey is perfect for family gatherings or special occasions. Pair it with your favorite Whole30 sides and savor every guilt-free bite!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup ghee
- 1 whole lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 6 garlic cloves, minced
- 1 large onion, quartered
- 2 medium carrot, chopped
- 2 medium celery stalk, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 4 cups chicken broth (Whole30 compliant)
- 3 tablespoons arrowroot powder
- 3 tablespoons water
Instructions
Preheat your oven to 325°F (163°C).
Rinse the turkey under cold water and pat dry with paper towels. Remove the giblets and neck from the cavity and set aside for later use in the gravy.
Place the turkey on a rack in a large roasting pan. Ensure the breast side is facing up.
Melt the ghee in a small saucepan over low heat or in the microwave. Add the minced garlic to the melted ghee.
Juice the lemon and add the juice to the ghee-garlic mixture. Reserve the lemon halves.
Rub the ghee mixture generously all over the turkey, making sure to coat it evenly. Season the turkey with salt and black pepper.
Place the reserved lemon halves, rosemary, thyme, and quartered onion inside the turkey cavity.
Scatter the chopped carrot, celery, and any remaining onion around the turkey in the roasting pan.
Pour 1 cup of chicken broth into the bottom of the roasting pan.
Tent the turkey loosely with aluminum foil and roast in the preheated oven for 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the foil during the last 30 minutes of cooking to allow the turkey skin to brown and crisp up.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
While the turkey is resting, prepare the gravy: remove the vegetables from the roasting pan and set aside, using the liquid left in the pan.
In a medium saucepan, combine the pan drippings with an additional 3 cups of chicken broth. Bring to a simmer over medium heat.
In a small bowl, mix the arrowroot powder with water to create a slurry. Slowly whisk the slurry into the simmering broth to thicken.
Continue to cook the gravy while stirring, until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
Carve the turkey and serve with the homemade Whole30-compliant gravy.
Nutrition Facts
Calories |
9810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.3 g | 536% | |
| Saturated Fat | 199.0 g | 995% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 4450 mg | 1483% | |
| Sodium | 13047 mg | 567% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.1 g | ||
| Protein | 1322.8 g | 2646% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 65.8 mg | 366% | |
| Potassium | 15166 mg | 323% | |
*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.
