This Paleo Whole30 Roasted Turkey is so moist, flavorful, and delicious! A combination of ghee and fresh herbs make an easy and irresistible bird.
It just wouldn’t be Thanksgiving without a roasted turkey, right? This recipe is easy and even someone making a turkey for the first time will have success. The rosemary, thyme and sage pair perfectly with the turkey making it so flavorful.
Fresh herbs make all the difference with this turkey. Sure, you could use dried, but it’s THANKSGIVING, spend the $2 and get the fresh herbs. I actually didn’t grow up with fresh herbs and have completely taught myself how to use them and what they all taste like. I think it can make all the difference when eating healthy because they add so much flavor and each one is unique.
The first time I made a turkey it called for butter and some seasonings mixed together and then spread under the turkey skin and on top. It made the usually dried flavorless breast meat, moist and juicy. The next year I brined a turkey and while it was delicious, it took a lot of time and work and was a mess. This method is very little prep, only chopping the herbs and I’m confident anyone can do it.
Here are some quick tips to ensure the best turkey:
- Buy a meat thermometer. Don’t trust the pop-up one it comes with, the turkey will always be overcooked by the time it pops up. They are inexpensive and really the only way to test if it’s done. You’ll want to stick it in the leg, without touching the bone and it’s done at 160°.
- Remove the bird from the fridge at least an hour before cooking. This helps it cook evenly.
- Remove the neck and giblets and pat the turkey dry. Fold the wings under the body and tie the legs together with thick string.
- Get up under the skin! Be gentle and separate the skin from the meat. If this grosses you out then wear a pair of disposable gloves. Getting the ghee/herb mixture under the skin helps keep the meat moist and flavorful.
- Don’t cover it unless you have to! I always covered the bird part of the time and the skin was always soft. Leaving it uncovered helps the skin really brown and is actually very tasty.
- Let the turkey rest for at 15-20 minutes after cooking for the juiciest meat.
- Carve the turkey LIKE THIS. That’s a video of Bobby Flay carving it and the trick with the breasts is so helpful. No more hacking away and everyone gets skin on every piece.
Make sure to check out the rest of my Thanksgiving recipes: Paleo Whole30 Mashed Potatoes, Paleo Whole30 Green Bean Casserole, Paleo Sweet Potato Casserole, Paleo Whole30 Cream of Mushroom Soup, Paleo Pumpkin Coffee Cake, Paleo Apple Pie Crumb Bars.
- 12-16 pound turkey
- 3/4 cup ghee
- 2 teaspoons garlic oil*
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon salt
- Preheat oven to 350° and place turkey in a roasting pan with a rack. Remove the neck and giblets from the inside of the turkey and throw them away.
- Pat the turkey down with paper towel. Tuck the wings under the body and tie the legs together with kitchen twine or thick string.
- Make the ghee/herb mixture. In a small bowl, combine the ghee, garlic oil, fresh herbs, and 1 teaspoon salt together.
- Gently separate the skin from the meat with your hands and spread the ghee mixture under the skin, covering the meat as evenly as possible. Then spread more of the mixture on top of the skin. Continue until all the mixture is used and turkey is covered with the mixture. Sprinkle the 1/2 teaspoon on the breast and legs.
- Bake approximately 2- 2 1/2 hours, but ultimately when the leg temps at 160°. You'll want to place the thermometer in the leg, without touching bone.
- Rest for 15 minutes and carve.
*If not needing to be low FODMAP, use garlic powder