Recipe: Savory Roasted Turkey (Paleo, SCD, GAPS)

Recipe: Savory Roasted Turkey (Paleo, SCD, GAPS) post image

I love Thanksgiving, but preparing a whole turkey for company can be daunting. It’s actually an easy meal if you have a good recipe. This recipe is one of my favorites because the turkey comes out juicy on the inside and crispy on the outside – savory and oh so delicious!

If you are buying a pasture raised turkey, you might want to consider soaking it in a brine for at least 12 hours the day before cooking. I find that this helps to keep the meat very moist and juicy. Here’s how I brine a pastured chicken. Just increase the brine ingredients in relationship to the larger port you will need and greater volume of water.

Recipe: Roasted Turkey

Prep Time: 35 minutes

Cook Time: 4 hours


  • One 12- 14 pound turkey (pastured if possible)
  • 4 - 6 Tbsp ghee or butter
  • 5 - 6 stalks of fresh marjoram and fresh tarragon each (set aside an additional 2 - 3 strands of each for the gravy)
  • 1/2 lemon quartered
  • One small apple quartered
  • 4 cloves garlic squashed
  • One shallot broken open
  • 3 - 4 bay leaves
  • Turkey Gravy
  • Ingredients
  • 1 cup chicken stock
  • a few strand of the fresh marjoram and tarragon
  • all the dripping and natural gravy from the turkey


  1. Rinse the turkey well in cold water -- cleaning out the cavity and removing any giblets (save for stock or gravy)
  2. Dry the turkey with paper towels
  3. Place turkey in your roasting pan breast side up, tucking the wings under the chest
  4. Run your finger under the skin and between the flesh -- this is to loosen the skin from the meat so that you can put ghee under the skin -- take care not to break the skin
  5. Place chucks of the ghee under the skin in various places
  6. Stuff the turkey with all the above ingredients
  7. Tie the legs together with twine
  8. Season the outer skin with salt and pepper and put some more ghee or butter on the outer skin
  9. Place in a 325 oven and roast covered for about 15 - 18 minutes per pound
  10. A 14 pound turkey will take about 4 hours
  11. Uncover the turkey for the last 55 minutes to brown the skin
  12. Remove and check temperature with a thermometer -- the internal temperature should be 165 degrees F
  13. Remove the items from inside the cavity and discard
  14. Let rest for 20 minutes before slicing
  15. Turkey Gravy Instructions
  16. Soak the strands of fresh herbs in the chicken stock and warm up
  17. Pass the natural gravy from the turkey through the gravy separator and add to the chicken stock
  18. Mix well and warm up
  19. Serve in a gravy bowl






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