Red Meat Allergy Friendly Paleo Roast Turkey

Total time11 hr 45 min

Prep time30 min

Cook time3 hr 15 min

Red Meat Allergy Friendly Paleo Roast Turkey

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Ingredients

8 servings

1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
O Organics Organic Whole Turkey Frozen - Weight Between 9-16 Lb Hill Country Fare Whole Cut Up Chicken with Giblets and Neck
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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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