Savory, Roasted Potatoes
Serve as a delicious accompaniment to everything from meatloaf to roast chicken or grilled steak.
Tag: roasted
Maple, Cinnamon Roasted Pumpkin
Roasted pumpkin makes a great side dish. This recipe uses cinnamon, cayenne pepper, and maple syrup to enhance the pumpkin flavor.
Herb-Roasted, Pastured Thanksgiving Turkey
Mmmmm…look at that. Just look at it.
Looks good, doesn’t it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?
Well, it’s true.
All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven, and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that’s just my opinion. I won’t tell you what to think, but I’m sure you’ll agree anyway. You have to get one of Grass-fed Traditions’ pastured turkeys though; if you don’t…well, then I can’t guarantee that this recipe will give you a turkey like the above picture.
Still don’t believe it? Watch the video here:
See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You’ve found it already.
Happy Fall!
Sarah:)
Herb-Roasted, Pastured Thanksgiving Turkey
This recipe was developed using Grass-fed Traditions’ pastured turkey.
Servings: 15
Preparation Time: 10 minutes
- 1 10 pound whole pastured turkey
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon Himalayan Salt
- 1 large onion, quartered
- 1 head garlic, cut into 2 pieces
- 1 medium-size lemon, quartered
- coconut oil, melted (as needed)
Directions:
Preheat oven to 325 degrees F.
In a small bowl, mix the oregano, rosemary, thyme, black pepper, and salt.
Remove the gizzards and neck from the completely thawed turkey.
Using your fingers and hand, gently loosen the skin of the turkey around the breasts and thighs. Do it very gently to avoid breaking the skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.
Place the cut garlic, onion, and lemon inside the turkey.
Put the turkey on the middle oven rack. Place a pan underneath the 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 degrees when it is inserted into 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.
Note: It will take 3 days to completely thaw a frozen turkey in the refrigerator (the best way to thaw a turkey).
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
