Garlic and Herb Rubbed Turkey
Garlic-Herb Turkey with Sausage Apple Stuffing and Sweet Potatoes with Kale
We purchased our turkey from Stew Leonard’s. It is their Fresh Naked Turkey which is, and I quote,
Our Fresh turkeys are from the Shenandoah Valley of Virginia and have no artificial ingredients added to them. My family always gets our all natural free range Naked Turkey to put on the table– these turkeys are fed a 100% vegetarian diet and are NEVER given antibiotics or added hormones. We like cooking this bird because it has 20% more breast meat and 55% less fat than regular turkeys! [LINK]
| Garlic and Herb Rubbed Turkey |
Recipe Type: Entrée
Author:
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 5
This is for a 12lb turkey. If your turkey is larger adjust accordingly.
Ingredients
- 1 cup Bone Broth or Imagine Chicken Broth from WholeFoods.
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Garlic Powder
- 1 tsp of Parsley
- 1 tsp of Cilantro
- 1 tsp of Black Pepper
- 1 tsp of Marjoram
- 2 tsp of Celtic Sea Salt
- 1 Bay Leaf
- 100% Virgin Coconut Oil
- 1 cup White Vinegar
- Paper Towels
- Foil
Instructions
- Preheat oven to 325. (We used an electric roaster so adjust temp according to how your oven operates).
- Remove neck and gibblets from calf of turkey.
- Wash turkey thoroughly with vinegar and cold water.
- Pat dry with paper towels.
- Rub entire turkey with Coconut Oil. Pay extra attention to the wings.
- Combine all seasoning and salt in a bowl. Mix well.
- Rub seasoning mixture all over the turkey including under the skin around the neck. You may also mix with water and inject into the turkey.
- Place in pan and cover with Foil tent to prevent the wings from burning.
- Let cook for about 1 hour and then pour 1/2 cup of homemade bone broth (or Paleo-friendly broth) in the bottom of the pan.
- Baste periodically.
- Remove foil during the last 30 minutes of cooking to brown/crisp skin.
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