Home Again Creative's Gluten Free & Paleo Classic Turkey
This recipe is for a 12-14 pound turkey. If you have a bigger turkey, add additional herbs and roots accordingly. Total time for this recipe is 17-23 hours, so be sure to plan plenty of time.
(1) 12-14 pound turkey with neck, giblets, and tail piece
(6) sprigs of thyme
(2) onions, chopped coarse
(2) carrots, chopped coarse
(2) celery ribs, chopped coarse
(3) tablespoons ghee
Trim any excess fat from the turkey and set aside the neck, giblets, and tail piece.
Salt or brine the turkey, though I recommend brining. For instructions, see our blog post How to Salt & Brine Poultry. After brining, you will need to air dry the bird. Pat the turkey dry in the cavity and outside and place it on a wire rack in a rimmed baking sheet; refrigerate for at least 8 hours.
Chop the thyme, onions, carrots, and celery; melt the ghee. Toss 1 tbsp of melted ghee with the herbs and vegetables, and place the mixture inside the turkey cavity, then trestle (tie the drumsticks together with string) the turkey.
Adjust the oven racks to the lowest position and preheat to 400° F.
Brush the turkey with the remaining ghee.
Place a cup of water into the roasting pan and start roasting the turkey breast side DOWN for 45 minutes.
When the 45 minutes is completed pull the turkey from the oven and flip it, using paper towels. Then return it to the oven breast side UP for about an hour, or until the breast registers 160° F and the thighs read 175°F.
Remove turkey from the oven & onto a carving board, tipping it cavity side down into your roasting pan, so any juices in the cavity run into the pan. Let the turkey rest for 30 minutes, and finish the gravy.
After that, carve, serve, and enjoy!!