Mold Detox Friendly Gluten Free Herb Roasted Turkey
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Learn more →Ingredients
10 servings
- 1 whole turkey (12–14 lb), thawed, giblets and neck removed
For the herb butter
- ½ cup unsalted butter, softened
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 tsp lemon zest
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the turkey
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper, freshly groundIngredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 medium yellow onion, quartered
- 2 cups chicken broth
Instructions
- 1
Pat the turkey completely dry inside and out with paper towels. Place it uncovered on a rack set in the roasting pan and refrigerate for at least 8 hours or overnight — this dries the skin for a crisper result.
- 2
Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 325°F (165°C).
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