Classic, wholesome, and Paleo-friendly, this Herb-Roasted Turkey will be a hit at your Thanksgiving dinner!
- 1 (12-14 pound/5-7 kilogram) whole turkey
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 lemon , quartered
- 1 small yellow onion , quartered
- 1 apple , seeded and quartered
- ½ cup (120 mL) extra-virgin olive oil
- 2 tablespoons (3.4 g) fresh rosemary, chopped
- 2 tablespoons (3.4 g) fresh sage, chopped
- 1 tablespoon (2.4 g) fresh thyme leaves
- 1 cup (240 mL) gluten-free chicken stock
- Preheat the oven to 450°F.
- Remove the neck and giblets from the turkey, rinse it well, and pat dry with paper towels. Place the turkey on a rack in a large roasting pan.
- Season the cavity with salt and pepper. Loosely stuff with the lemon, onion, and apple pieces.
- Combine the olive oil, rosemary, sage, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small mixing bowl. Rub the mixture all over the turkey, working it in between the skin and the breast meat.
- Tie the legs together with kitchen string and tuck the wings underneath the bird. Pour the chicken stock in the bottom of the roasting pan.
- Place the turkey in the oven and roast for 30 minutes, until the skin begins to brown.
- Reduce the oven temperature to 325°F and continue to roast the turkey for another 2½ to 3 hours, basting every 15 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F. Loosely cover the turkey with foil, if needed, to prevent over browning.
- Removing the turkey from the pan, tent with foil, and allow to rest for 20 minutes before carving.
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