This Paleo Oven Roasted Turkey has a crispy skin and meat so juicy, you’ll have to carve it in a bowl! The secret is in the broiling. This is very important, so don’t skip it or think it will burn the bird…it won’t. It will seal in the juices and create the most delicious turkey for your Paleo Thanksgiving! Angel’s little secret… And I love that the garlic makes the most fragrant and bold Paleo Turkey Gravy too!
Paleo Oven Roasted Turkey
1 Organic Free Range Turkey (ours was 15 lbs)
3 Tbsp Paleo Adobo Seasoning
1 cup Olive Oil
10 Garlic cloves
1 tsp fresh Oregano
2 dried Bay Leaves
It is important to note that the turkey needs to be completely de-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 mince the garlic. Combine the garlic, olive oil, Paleo Adobo Seasoning and roughly chopped oregano and stir until incorporated. I like to put mine in a blender and turn it into a loose paste, but if you don’t have one, mincing everything will suffice.
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 – it will take much longer to cook if you forget. 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, uncovered, or until the skin looks golden – watch it though, you do NOT want it to burn! Once you start to smell the delicious smells of turkey, that should be your signal that its getting close to being done.
After the skin turns a golden color, reduce the heat to 300 degrees Fahrenheit and cook for 4 hours. If the turkey is browning too much, loosely cover with tin foil. Want a bigger turkey? You’ll want to tack on about 15 minutes per pound.
Serves 2 per pound