Paleo Oven Roasted Turkey, A Thanksgiving Day Turkey © 2011 . All rights reserved.

Paleo Oven Roasted Turkey, A Thanksgiving Day Turkey

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!

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 bird, 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

For a full Thanksgiving meal, try this with our Paleo Cranberry Sauce, Paleo Sweet Potato Casserole, Paleo Celery & Herb Stuffing and Paleo Homemade Turkey Gravy!

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