Roasted Holiday Turkey
Prep Time: 24 hr.
Cook Time: 3 hr.
- 1whole turkey, preferably pasture-raised and heritage breed, 10-12 lbs
- 2cups high-quality kosher salt, such as Redmond brand
- 2gallons filtered water
- 3lemons, cut in half (Meyer lemons, if available)
- 1container fresh poultry herbs (rosemary, sage, thyme)
- 1stick grass-fed butter, at room temperature
- Fine sea salt & freshly ground pepper
- The day before your holiday meal, remove the neck and giblets from the bird, and brine the turkey. Optionally make your homemade stock as well. (See separate recipe for Keto-Friendly Gravy.)
- Dissolve kosher salt in water and submerge turkey for 6 hours. Remove from brine, rinse, and pat dry. Place in refrigerator uncovered overnight.
- On the morning of your holiday meal, remove the turkey from the fridge and allow to rise to room temperature for about 30 minutes. Also set aside a stick of butter to soften.
- Preheat the oven to 450 F. Prepare a roasting pan with foil (for easier clean-up) and a rack. Place the turkey breast side down on the rack.
- Squeeze lemon halves into the cavity and place rinds inside; add sprigs of fresh herbs. Rub the turkey all over with butter, then season thoroughly with sea salt and black pepper..
- Place turkey in oven and lower temperature to 275 F. Note, pasture-raised heritage breeds cook faster than conventional birds. Use a meat thermometer to check the internal temperature frequently, starting at 2 hours. The turkey is done when the breast reaches 160 F. Remove from oven, tent with foil, and let rest at least 30 mins.
Carve the turkey and arrange on a warmed platter with gravy on the side.
Remember to log optional ingredients separately in your journal.