Everything you need to know about how to cook the perfect turkey from start to finish. With instructions on how to make your turkey paleo, dairy-free, and gluten-free! This guide is great for everyone from beginners to pros!
Make sure the turkey is completely thawed before beginning. Remove the giblets and neck and reserve for later to make gravy or stock. Pat the whole turkey dry with paper towels.
Place the turkey in a roasting pan on a rack or on a sheet pan with a wire rack. Be sure that whatever you use will fit into your fridge. The goal is to keep the turkey lifted off of the pan so that it won't soak in any liquid that comes off of it.
Using clean hands rub the turkey with the salt all over. Be sure to get it in all of the crevices. Some of the salt will fall off during this process and that's fine.
Once it is salted allow the turkey to chill uncovered in the fridge for at least 12 hours and up to 2 days.
On the day you plan to roast the turkey remove it from the fridge and drain any liquid from the pan. Gently knock off any excess salt still hanging on to the skin. Let the turkey come up in temperature by sitting it on the counter in a safe place at room temperature for at least an hour. Don't worry about it getting too warm. It will be going into a very hot oven soon and it should still be quite cold.
Preheat the oven to 450 degrees. Place the ghee/butter in a small bowl with the fresh thyme, rosemary, sage, and orange zest. Mix until well incorporated. Then using your hands or a spatula rub half of the mixture over the outside of the turkey over all of the skin. Gently separate the skin from the meat and spread the remaining half of the mixture underneath the skin. Use your fingers or a spatula to push it all around. It is okay if it is not even as it will all melt once it hits the hot oven.
Add 1/2 inch of water in the pan the turkey is resting under. Do not let the water touch the turkey so use less if that is an issue. This will help prevent the drippings from burning.
Place the turkey in the preheated oven for 30 minutes. This will help it develop that beautiful golden skin and crispy texture.
After the turkey has cooked for 30 minutes turn the oven down to 325 degrees.
At the halfway mark (about 1.5 hours for a 12 lbs turkey) check on the turkey to make sure it is not burning. If you notice that the wing tips or beginning to burn cover them with foil loosely for the remainder of the cooking process.
Let the turkey continue to cook until it has reached an internal temperature of 160 degrees or the juices run clear when punctured. Measure the temperature in multiple places and make sure the thermometer does not touch the bone as it will not give you an accurate reading.
Once the turkey has finished cooking let it rest for at least 45 minutes before carving. Don't worry it will still be plenty hot.
After it has rested remove to a cutting board or platter and serve hot!
Perfect Turkey | Paleo, Whole30 https://thesimplesupper.com/how-to-cook-the-perfect-turkey