Paleo Roast Turkey with Gravy

Elevate your holiday feast with this flavorful Paleo Roast Turkey with Gravy, a wholesome twist on the classic centerpiece. Perfectly seasoned with a fragrant blend of fresh rosemary, thyme, and sage, this 12-pound turkey is basted with olive oil for a golden, crispy skin. The cavity is stuffed with aromatic vegetables and citrus for a moist, juicy bird bursting with natural flavors. Paired with a rich, gluten-free gravy thickened with coconut flour and optional arrowroot powder, this recipe is a healthier yet indulgent option that suits paleo diets and impresses guests alike. With minimal prep and stress-free roasting, this turkey will be the star of your table, offering 10 generous servings of holiday joy.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

Ingredients

• 12 pounds whole turkey
• 1/2 cup olive oil
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons fresh sage
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 1 lemon, halved
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, peeled
• 4 cups chicken broth
• 2 tablespoons coconut flour (for gravy)
• 1 tablespoon arrowroot powder (optional, for thicker gravy)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a small bowl, combine olive oil, chopped rosemary, thyme, sage, sea salt, and black pepper.

Step 3

Rinse the turkey thoroughly and pat dry with paper towels.

Step 4

Rub the herb and oil mixture generously all over the turkey, both outside and under the skin.

Step 5

Stuff the turkey cavity with the quartered onion, halved lemon, chopped carrot, chopped celery, and whole garlic cloves.

Step 6

Place the turkey breast-side up on a rack in a large roasting pan.

Step 7

Pour 2 cups of chicken broth into the bottom of the roasting pan.

Step 8

Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Step 9

If the turkey skin starts to brown too quickly, cover lightly with aluminum foil.

Step 10

While the turkey is resting, skim fat from the roasting pan juices and discard vegetables left in the cavity or the pan.

Step 11

Pour the pan juices into a medium saucepan and add the remaining 2 cups of chicken broth.

Step 12

Bring to a simmer over medium heat.

Step 13

In a small bowl, whisk together coconut flour and arrowroot powder with a little water until smooth.

Step 14

Slowly whisk the mixture into the simmering pan juices to thicken the gravy. Cook for about 5 minutes or until the gravy reaches the desired consistency.

Step 15

Taste and adjust seasoning with salt and pepper as necessary.

Step 16

Carve the turkey and serve with Paleo gravy.

Nutrition Facts

Serving size	(6841.9g)

Amount per serving	% Daily Value*
Calories	8618.6

Total Fat 305.3g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 10.6g
Cholesterol 3810.2mg	0%
Sodium 12599.1mg	0%
Total Carbohydrate 44.3g	0%
Dietary Fiber 13.0g	0%
Total Sugars 11.6g
Protein 1325.1g	0%

Vitamin D 0IU	0%
Calcium 832.2mg	0%
Iron 66.3mg	0%
Potassium 14620.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 64.4%

Carbs: 2.2%