AND THEY JUST KEEP COMING!!! I know, we’re about done, but we couldn’t move on from Turkey Day without Turkey! Right?! And let me tell you something, Angel is the best at making turkey. He has a sixth sense about these things. I don’t think I’ve ever had a turkey that was as juicy and delicious…doesn’t hurt that its hormone and antibiotic free!
I know that it sounds a little odd to put so much garlic in a Paleo Diet Recipes for turkey, but if you just trust us, I PROMISE you won’t be disappointed!! And don’t forget to save the drippings to make our Turkey Gravy to go with the feast!
Oven Roasted Turkey
1 Turkey (ours was 15 lbs)
3 Tbsp Adobo Seasoning
1 cup Olive Oil
10 Garlic cloves (fresh pressed, not canned or pre-minced…it makes a difference!)
1 tsp Oregano
2 Bay Leaves
It is important to note that the turkey needs to be completely thawed. If you were keeping your turkey in the refrigerator, it needs to be room temperature before cooking – believe it or not, this does matter, so take it out of the frig and let it settle before cooking.
First, peel and discard the paper, then press or mince the garlic. Combine the garlic, olive oil, adobo and oregano and blend (we like to use the Bullet!) until smooth and incorporated – this is important. The ingredients need to be completely blended.
Remove the neck and giblets from the turkey’s inside. If you forget, it won’t be the end of the world, but try to remember. Set the turkey in a baking dish or baking sheet with a lip (to catch the juices). Apply the garlic seasoning to the bird and insert the bay leaves into the open cavity.
Put the turkey on the middle rack of the oven and BROIL (yes, broil) for 25 minutes, or until the skin looks golden – watch it though, you do NOT want it to burn!
After the skin turns a golden color, reduce the heat to 300 degrees Fahrenheit and cook for 4 hours. Want a bigger turkey? You’ll want to tack on about 15 minutes per pound.