Herb roasted turkey brushed with coconut oil

It’s almost Thanksgiving Day!  I don’t know about you, but I am super excited for the Macy’s Thanksgiving Day Parade (even though everyone lip syncs), seeing family and friends that I haven’t seen in a while and eating lots of homemade food.  I hope you already have your turkey in the fridge to defrost, no one likes a frozen turkey.  If you are scrambling to find a turkey recipe that will impress your guests, you have to try this one out!  You can even put the turkey in a brine today to make it even more moist!

Herb Roasted Turkey

Recipe adapted from this one

1 11 lbs. whole pastured free range turkey

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon thyme

1 teaspoon black pepper

1 teaspoon salt

1 large onion – quartered

1 head garlic – cut into 2 pieces

1 medium size lemon- quartered

Kelapo Coconut oil, melted (as needed)

Preheat oven to 325 F degrees.

In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.

Remove the gizzards and neck from the completely thawed turkey. Place the cut garlic, onion, and lemon inside the turkey.

Using your finger gently loosen the skin of the turkey and rub the spice mixture underneath the skin of the turkey breast and thigh. Do it very gently to avoid breaking the skin.

Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.

Roast for 3 hours. The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.

Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.

Happy Turkey Day!!!

– JR