Mmmmm....look at that. Just look at it.

Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey recipe photo
Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Looks good, doesn't it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?

Well it's true.

All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that's just my opinion. I won't tell you what to think, but I'm sure you'll agree anyway. You have to get one of Tropical Tradition's pastured turkeys though; if you don't....well, then I can't guarantee that this recipe will give you a turkey like the above picture.

Still don't believe it? Watch the video here:

See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You've found it already.

Happy Fall!

Herb Roasted Pastured Thanksgiving Turkey

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. Soy-fed turkeys are higher in polyunsaturated fats.

Servings: 15
Preparation Time: 10 minutes

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.

Using your fingers and hand, gently loosen the skin of the turkey around the breasts and thighs. Do it very gently to avoid breaking the skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.

Place the cut garlic, onion, and lemon inside the turkey.

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
They sound very healthy! Gonna have to make this weekend.What a great idea for this cool weather and I’ve never tried this before. Thanks for the inspiration.
# Posted By cookeaze | 11/10/09 7:42 AM
Looks so yummy. I baked turkies lots of times. I always brine mine in water w/kosher salt for couple days to produce tender, moist breast. Did your turkey breast turn out dry?
# Posted By Valentina | 11/8/10 9:51 AM
Valentina: Not at all! The Tropical Traditions turkey is always perfectly moist. You can brine the turkey if that's what you like, but these turkeys have always roasted up nice and moist for us.
# Posted By Sarah:) | 11/8/10 12:11 PM
i'm gonna give this a try!
# Posted By tammy | 11/24/10 3:03 PM
You actually put the turkey right on the oven rack? Doesn't that make a mess on the rack? Or am I misreading that?
# Posted By Holly | 11/7/12 11:04 PM
Holly: Yes you do, and yes it will get the rack dirty but those are easily cleaned. You can watch the video to see how it's done!
# Posted By Sarah | 11/8/12 3:13 PM

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