Garlic Orange Herb Turkey
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.
10 lb whole turkey, rinsed and patted dry
3 tbsp fresh sage, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
3 tbsp fresh garlic, minced
1 tsp paprika
2 tbsp orange zest
2 tbsp extra virgin olive oil
Freshly ground black pepper
2 oranges, cut into wedges
1 yellow onion, quartered
5 whole garlic cloves
5 fresh rosemary stalks
5 fresh sage stalks
8 fresh thyme stalks
3 cups fresh squeezed orange juice
4 cups sodium-free chicken broth
Start by creating the rub: Mix the sage, rosemary, thyme, garlic, paprika, orange zest, and extra virgin olive oil in a small bowl to create a paste. Rub the paste over the turkey, including under the skin. Season generously with black pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
When ready to cook, preheat the oven to 350°F. Line a large roasting pan with foil or parchment paper and place a rack on top. Remove the turkey from the refrigerator and place on the prepared rack.
Lightly toss together the orange wedges, onion quarters, whole garlic cloves, and fresh herbs. Stuff inside the turkey cavity, and arrange the extra around the turkey in roasting pan. Tie the legs together with string and tuck the wing tips under the body of the turkey.
In a separate bowl or pitcher, combine orange juice and broth. Pour into pan just until it touches the bottom of the turkey. Cover with foil.
Roast for three hours, or until the internal temperature reaches 165°F. After the first hour of roasting, baste the turkey every 30 minutes.
Remove the turkey from the oven and transfer to a carving board. Let stand at least 20 minute before carving and serving.