Turkey doesn’t have to be served just once or twice a year. It’s great anytime! Roasting a turkey is a really the gift that keeps on giving. Not only does it fill the house with the amazing savory aroma of the season, it offers next weeks leftovers, and the carcass delivers a delicious, healthy bone broth.
If you can’t make use of the carcass right away, you can save it in the freezer for the following week’s turkey soup. You won’t be disappointed! A turkey broth soup with some of the leftovers is almost magical and one of the healthier foods you can enjoy.
This turkey recipe is a feast for 12 so invite the family and serve up a big helping of pasture raised goodness.
Recipe Author: Bill & Hayley | Primal Palate from their book Gather.
- 20 lb whole Turkey, pasture-raised, if possible
- 3 Tbsp Duck Fat
- 1 Tbsp fresh Rosemary, minced
- 1 Tbsp fresh Thyme, minced
- 1 whole Onion
- 3 whole Carrots, large
- 5 whole Celery
- Granulated Garlic, to preference
- Salt and Pepper, to preference
- Preheat your oven to 325 degrees. Rinse the turkey under cool water, and pat the turkey dry, including the body cavity. Carefully lift the skin away from the meat.
- In a small mixing bowl, combine the compound mixture using two tablespoons of duck fat, the rosemary, and the thyme. Rub the duck fat compound under the skin, covering as much of the breast and legs as possible.
- Sprinkle the body cavity with salt and pepper. Rub the outer skin of the turkey with the remaining tablespoon of duck fat, and sprinkle it with salt and pepper. Stuff the bird cavity with the stuffing, tie the legs with butcher’s twine, and tuck the wings under the breast.
- In a medium saucepan on the stove, place the onion, carrots, celery, turkey neck and giblets, garlic powder, salt, and pepper. Cover with water and boil. When the water has come to a boil, cover, and reduce the heat to low. Allow the stock to simmer while the turkey is cooking.
- Place the turkey in a roasting pan filled with 1 inch of water. Roast the turkey at 325 degrees for 12 minutes per pound. Baste the turkey every 45 minutes with the stock. When the turkey is golden brown, cover it with a foil tent. The turkey will be finished when a meat thermometer reads 165 degrees in the thickest part of the breast.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Thanks to our friends Hayley and Bill at Primal Palate for sharing their recipe. Find more delicious recipes at PrimalPalate.com. If you’d like to spice up your recipes with more delicious Primal Palate seasonings, we’ve got a variety to choose from. We also carry their Organic Seasonings Mixes: French Onion Mix, Garden Ranch, and Taco & Fajita.