Herb Roasted Pastured Thanksgiving Turkey

Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This recipe was developed using Tropical Traditions' organic pastured free-range turkey raised on Cocofeed. Turkeys raised on Cocofeed have more saturated fat than turkeys raised on a soybean-based feed, and your results may vary. Soy-fed turkeys are higher in polyunsaturated fats.

Servings: 15
Preparation Time: 10 minutes

• 1 11 lbs. whole pastured free range 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)

Preheat oven to 325 F degrees.

In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.

Remove the gizzards and neck from the completely thawed turkey. Place the cut garlic, onion, and lemon inside the turkey.

Using your finger gently loosen the skin of the turkey and rub the spice mixture underneath the skin of the turkey breast and thigh. Do it very gently to avoid breaking the skin.

Put the turkey on the middle oven rack. Place a pan underneath 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 degree when it is inserted to 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 Marianita Shilhavy

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