We all know that the turkey is the focal point of the Thanksgiving feast (unless you’re doing tofurky that is) so check out this flavorful and nutrient-rich recipe!
- 1 10-12 lb. Turkey
- ¼ cup fresh herbs (Basil, Parsley, Cilantro)
- 20 whole sprigs of Rosemary
- 2 Tbsp. Coconut Oil
- 1 Tsp. Sea Salt
- 1 Tsp. Black Pepper
- 1 ½ cups Aromatics such as Onion, Apple, Lemon and Orange, cut into 2-inch pieces
- 3 cups water plus more as needed
- Position a rack in the lower third of the oven; preheat to 475F.
- Remove giblets and neck from turkey cavities and reserve for making gravy (if desired).
- Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
- Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.
- Place aromatics and 10 of the herb springs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups of water and the remaining 10 herbs sprigs to the pan.
- Roast the turkey until the skin is golden brown, about 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
- Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350F and continue roasting for 1 ¼ to 1 ¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup of water.
- The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 1650F.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 30-60 minutes. Remove string and carve.
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