Paleo Roast Turkey

Total time11 hr 45 min

Prep time30 min

Cook time3 hr 15 min

4.5

(20)

Few centerpiece dishes feel as naturally at home with a whole-foods approach as a beautifully roasted turkey, and this one delivers on every level. The herb rub — built from fresh rosemary, thyme, sage, minced garlic, smoked paprika, and avocado oil — gets worked under the skin and all over the outside, so every bite is deeply seasoned without relying on butter, flour, or any processed shortcuts. Lemon, a whole head of garlic, and more fresh herbs go straight into the cavity, perfuming the bird from the inside out as it roasts. Carrots, celery, onion, and chicken broth in the bottom of the pan keep things moist and create a gorgeous, naturally thickened jus you can strain and serve right alongside. The technique is straightforward — a hot blast at 425°F to crisp the skin, then a lower-and-slow finish with regular basting — and the 30-minute rest before carving means the juices stay exactly where you want them. Feeds 8 people, which makes it ideal for a holiday table or a big weekend cook where you want leftovers all week. Clean ingredients, zero compromise, and a golden bird that genuinely looks like it belongs on a magazine cover.

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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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