Low Iodine Paleo Roast Turkey
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Learn more →Ingredients
8 servings
- 1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
For the herb rub
- 3 tbsp avocado oil, divided
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
For the cavity
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
For the roasting pan
- 2 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 1 cup chicken broth
Instructions
- 1
The night before roasting (or at least 8 hours ahead), pat the turkey completely dry inside and out with paper towels. In a small bowl, stir together 2 tablespoons of the avocado oil, the chopped rosemary, thyme leaves, chopped sage, minced garlic, smoked paprika, kosher salt, and black pepper until a paste forms. Rub the paste all over the outside of the turkey and under the skin over the breast meat. Place the turkey uncovered on a rack set in the roasting pan and refrigerate for 8 hours or overnight.
- 2
Remove the turkey from the refrigerator 1 hour before roasting to take the chill off. Preheat the oven to 425°F (220°C).
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