Coconut Oil-Basted Roast Turkey
Yield: 6-8 servings
Active Time: 20 minutes
Total Time: 3.5 hours
1 fresh, organic 10-13 pound turkey, cleaned, washed, and patted dry
2 oranges, cut in half
1 lemon, cut in half
6 cloves garlic
2 bunches parsley
2 bunches thyme
2 bunches rosemary
2 bunches sage
2 large yellow onions, sliced into 2 inch pieces
Sea salt and pepper
2 teaspoons garlic powder
4 bunches carrots, peeled and cut into 3-inch pieces
Turkey bone broth (optional)
Preheat oven to 425 degrees.
Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with 2 orange halves, 1/2 lemon, 3 cloves garlic, parsley, thyme, rosemary, sage, and 2 slices onion. Drizzle cavity with coconut oil. Stuff the neck cavity with 2 cloves garlic and 1/2 lemon. Stuff sage leaves and 2 cloves garlic underneath skin of breast. Brush the outside of the turkey with liberal amounts of coconut oil and sprinkle with salt, pepper, garlic powder, and thyme leaves. Tie the legs together with string, and tuck the wing tips under the body of the turkey.
Place cut carrots, rest of onion, 3 cloves garlic, and remaining herbs and orange in the bottom of a large roasting dish. Toss with coconut oil and salt. Set turkey on top.
Place turkey in oven for 10 minutes, then without opening the door, turn down the temperature to 325 degrees and roast for 30 minutes more. Baste with juices every 15 minutes, roasting for a total of nearly 3 hours or until the juices run clear when turkey is cut between the leg and the thigh. If juices run low, baste with turkey bone broth. Remove from oven and cover with aluminum foil to rest for 15 minutes before carving.
Reserve drippings for gravy if desired.