Easy AIP Paleo Thanksgiving Turkey
Easy AIP Paleo Thanksgiving Turkey (No baste)
Turkey is usually the star of Thanksgiving meals. But, with a diet like AIP or Paleo, sometimes finding a recipe that is delicious, yet also ingredient-conscious, can be difficult.
Our Executive Chef put together an incredibly tasty, yet easy recipe that everyone will enjoy, especially people that are following the AIP!
Note: This Turkey is prepared to be a "No Baste" cooking technique. By browning it first, it allows its own juices to create a moist turkey.
Ingredients
- 1 large carrot
- 2 large onions
- 2 stalks of celery
- 3 bay leaves
- 12 garlic cloves
- 3 sprigs of sage
- 4 sprigs of thyme
- 3 sprigs of rosemary
- 4 sprigs of parsley
- 4 T of sea salt
- 1 orange - quartered
- 4 T of bacon fat
Butchers twine, 4-inch baking pan, parchment paper, and thick foil.
Instructions
- Clean the turkey cavity and salt the inside of the cavity. Reserve 1 T of salt for the skin.
- Rough chop the vegetables and herbs except for 1 onion and place in a medium mixing bowl and mix together well.
- Stuff the turkey with the mixture along with the bay leaves and orange quarters.
- Start from the front of the turkey by putting the butchers twine under the turkey leaving an even amount of twine on each side.
- Holding each end of twine, loop the twine around the wings then bring it to the back and wrap around the legs ends.
- Tie it tight so the wings and legs are in place and not loose.
- Slice onion into thick slices and place on the bottom of the baking pan.
- Place the turkey on top of onion slices.
- Divide the bacon fat into both hands and rub evenly on the turkey. Be sure to cover every area.
- In a preheated oven of 450 degrees F, put turkey in for 20 minutes or longer, turning the pan to brown all sides.
- When turkey is browned on all sides, pull out of the oven and cover with parchment paper, then foil. Make sure it is tightly covered.
- Turn the oven down to 350 degrees F. Cook turkey according to weight. (Roughly 13 minutes a pound.)
- After the turkey has reached the time allowed for cooking, temp the thigh without hitting the bone. You should take the turkey out of the oven at 160 degrees F and let it rest. The temperature will continue going up to reach 165degrees F. turkey on a serving platter. Cut and remove string.
