The star of your Thanksgiving table is this bright and garlicky whole turkey! In this recipe, we rub the bird with a fresh herb paste, and stuff it with oranges and more herbs, for the most flavorful Paleo turkey you’ve ever roasted.
Start the day before Thanksgiving with a fully defrosted, 10 pound turkey. Remove the giblets and neck, then rinse your turkey and pat it dry with paper towels.
If you’re using a larger turkey, simply add one teaspoon of each herb and spice for every two pounds of turkey. And be sure to add 20 minutes to the cooking time for every pound above 10 pounds.
Begin by mixing together the rub. We used sage, rosemary, thyme, garlic, paprika, orange zest, and extra virgin olive oil to create a paste, but feel free to use other herbs and spices if you like. Rub the paste over the turkey, including under the skin, and season to taste with black pepper. Cover and refrigerate overnight, or at least for two hours.
When you’re ready to roast your turkey, toss together a stuffing of orange wedges, onion quarters, whole garlic cloves, and fresh herbs to put inside the cavity. This will help keep the turkey meat moist while infusing it with a sweet citrusy flavor.
Another trick that keeps the turkey moist: Pour a combination of fresh orange juice and chicken broth into the roasting pan, filled until it just barely touches the bottom of the turkey. Cover with foil and roast for three hours, making sure to baste the turkey every 30 minutes after the first hour of cooking.
It’s important that you monitor the internal temperature of the turkey. You’ll want to remove it from the oven as soon as it reaches 165°F. Always use a thermometer, preferably one with a timer. Beware of “pop-up” timers—they are often inaccurate and overcook the turkey.
When your turkey is cooked through and the skin is golden brown, transfer it to a carving board. Let the bird stand at least 20 minutes before carving and serving.
Tip: You can substitute with lemons instead of oranges for a different flavor profile.
Need side dishes to go with your turkey? You can’t go wrong with this Paleo-approved sweet potato casserole or this garlic mashed cauliflower.
