Herb Roasted Pastured Thanksgiving Turkey
Mmmmm….look at that. Just look at it.
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| Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey |
| Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy |
Looks good, doesn’t it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?
Well it’s true.
All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that’s just my opinion. I won’t tell you what to think, but I’m sure you’ll agree anyway. You have to get one of Tropical Tradition’s pastured turkeys though; if you don’t….well, then I can’t guarantee that this recipe will give you a turkey like the above picture.
Still don’t believe it? Watch the video here:
See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You’ve found it already.
Happy Fall!
Sarah:)
Herb Roasted Pastured Thanksgiving Turkey
This recipe was developed using Tropical Traditions’ organic pastured free-range turkey raised on Cocofeed. Turkeys raised on Cocofeed have more saturated fat than turkeys raised on a soybean-based feed. Soy-fed turkeys are higher in polyunsaturated fats.
Servings: 15
Preparation Time: 10 minutes
- 1 10 lbs. whole pastured free range turkey
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon Himalayan salt
- 1 large onion – quartered
- 1 head garlic – cut into 2 pieces
- 1 medium size lemon- quartered
- Coconut oil, melted (as needed)
Preheat oven to 325 F degrees.
In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.
Remove the gizzards and neck from the completely thawed
turkey.
Using your fingers and hand, gently loosen the skin of the
turkey around the breasts and thighs. Do it very gently to avoid breaking the
skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.
Place the cut garlic, onion, and lemon inside the turkey.
Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.
Roast for 3 hours. The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.
Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.
Note: It will take 3 days to completely thaw a frozen turkey in the refrigerator (the best way to thaw a turkey).
Recipe courtesy Marianita Shilhavy
