Roasted Turkey

November 22, 2014
They're are so many ways to make a turkey and every family has their own traditions. I have no idea what we'll do next year but this year we're leaving it in a brine overnight for moist turkey and stuffing it with fresh fruit, veggies and herbs!
Corn Free
Dairy Free
Egg Free
Gluten Free
Nut Free
Soy Free
Sugar Free
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Ingredients

  • 13 pound turkey, brined overnight or a kosher turkey
  • 4 tablespoons oil/fat of choice
  • Fresh or dried thyme to taste (optional)
  • Sea salt
  • 2 cups bone broth
  • Fresh fruits, veggies and herbs for inside cavity (optional)
    • 1 small gala apple, halved
    • 1 medium yellow onion, halved
    • 1 celery stalk, roughly chopped
    • 2 large whole cloves garlic
    • 2 sprigs of fresh rosemary

Steps

  • Remove turkey from brine and put out on roasting rack for an hour before roasting
  • Preheat oven to 425ºF
  • Rub 2 Tbsp oil/fat and thyme, if using, into each side of the turkey, making sure to get the sides 
  • Place turkey breast side up sprinkle sea salt inside the cavity and stuff with fresh fruit, veggies and herbs
  • Pour bone broth into bottom of the roasting pan
  • Put turkey in oven for 25 minutes
  • After 25 minutes turn down heat to 350ºF, tent turkey with foil and put in the oven for another 2 hours
  • After 2 hours, baste the turkey and roast another hour uncovered
  • Then check the breast and thigh, if turkey is 165ºF it’s done or put it in the oven for another 30 minutes and check again
  • Tent the turkey again and let it rest for 30 minutes before carving

How to Brine the Turkey

Ingredients

  • 13 pound turkey, defrosted
  • Filtered water
  • Sea salt

Steps

  • Remove packaging, innards and any remaining feathers, wash turkey
  • Place turkey in large container or bag that can hold liquid and fit in fridge
  • Fill container with brine (1 cup water to 1 tablespoon sea salt) until covers the turkey
  • Leave in fridge overnight
Hope you have a great Thanksgiving!

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