Paleo Oven Baked Turkey
Bring the ultimate centerpiece to your table with this Paleo Oven Baked Turkey, a mouthwatering recipe that combines simplicity with bold flavors for a stress-free and healthy holiday feast. Perfect for those following a paleo lifestyle, this tender 10-pound whole turkey is seasoned with a fragrant blend of olive oil, garlic, onion powder, paprika, and a touch of sea salt and black pepper, while fresh rosemary, thyme, and lemon add an herbaceous zest. Elevate your roast by resting it on a bed of carrots, celery, and onion, which double as a delicious side dish. Slow-roasted to perfection, and basted regularly for extra succulence, this turkey promises a golden, crispy skin and juicy interior with every bite. With just 30 minutes of prep and paleo-friendly ingredients, it’s an ideal option for clean eating during the holiday season or any family gathering. Serve with the roasted vegetables for a flavor-packed, paleo-approved meal!
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Ingredients
- 10 pounds whole turkey
- 4 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 whole lemon
- 2 large carrots
- 2 large celery stalks
- 1 medium onion
Directions
Step 1
Preheat the oven to 325°F (165°C).
Step 2
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
Step 3
Pat the turkey dry with paper towels, both inside and out.
Step 4
In a small bowl, combine olive oil, sea salt, black pepper, garlic powder, onion powder, and paprika to form a rub.
Step 5
Gently loosen the skin of the turkey breast and rub a portion of the olive oil mixture under the skin. Rub the remaining mixture all over the turkey's skin.
Step 6
Cut the lemon in half and place inside the cavity of the turkey along with the rosemary and thyme sprigs.
Step 7
Chop the carrots, celery, and onion into large chunks and scatter them in the bottom of a large roasting pan to form a bed for the turkey.
Step 8
Place the turkey, breast side up, on the bed of vegetables in the roasting pan.
Step 9
Place the roasting pan in the preheated oven. Baste the turkey with its own juices every 45 minutes.
Step 10
After about 2.5 to 3 hours (or until the internal temperature reaches 165°F/74°C in the thickest part of the meat), remove the turkey from the oven and cover it loosely with foil. Let it rest for at least 20 minutes before carving.
Step 11
Carve the turkey and serve with the roasted vegetables. Enjoy your paleo oven baked turkey!
Nutrition Facts
| Serving size | (5068.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6819.8 |
| Total Fat 216.2g | 0% |
| Saturated Fat 54.3g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 3175.1mg | 0% |
| Sodium 7565.1mg | 0% |
| Total Carbohydrate 45.1g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 17.5g | |
| Protein 1094.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 675.3mg | 0% |
| Iron 53.3mg | 0% |
| Potassium 12034.2mg | 0% |
Source of Calories