Healthy Thanksgiving Turkey Recipe
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- 1 organic turkey
- Organic butter, ghee, unrefined coconut oil or olive oil
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried basil, crushed
- 1 tablespoon Celtic sea salt
- Thaw turkey thoroughly in the refrigerator. This can take between 65 to 96 hours, depending upon the size of your turkey.
- Preheat oven to 325 degrees.
- Remove the neck and giblets from the turkey and rinse the entire turkey, inside and out. Pat dry with paper towels.
- Place turkey breast side up in a shallow roasting pan. Add about an inch of water.
- Rub the turkey with the butter, ghee, or oil.
- Combine the sea salt, rosemary and basil and rub it inside the turkey cavity and either on or under the turkey skin.
- Cover the pan and place the turkey in the oven. For an unstuffed turkey, cook for about 20 minutes per pound for an 8 to 10 pound turkey or 14 to 16 minutes per pound for larger turkeys. (For optimum safety, stuffing a turkey is not recommended.) Remove the cover during last 1 hour of cooking time.
- At just over half the roasting time, baste the turkey with its own juices using a spoon or baster. Baste the turkey every 20 minutes until the last half hour of roasting time then baste every 10 minutes.
- The turkey is done when the drumsticks move easily in their sockets and the juices from the thigh run clear. A meat thermometer can be very helpful and if you do use one, it should register 170 degrees in the thigh meat.
- Let the turkey stand for 20 to 30 minutes before carving.
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