A wonderfully flavorful and healthy herb rub that will enhance your Paleo Thanksgiving Turkey this year!
Finely chop the rosemary, sage, thyme. Then add the herbs, salt, and oil together in a small bowl and rub it all over the skin of the fresh turkey.
Add the the onions, carrots, celery, and bay leaves in a large roasting pan.
Put the turkey on top of the vegetables and refrigerate overnight if you have time, this will help the skin dry out and become nice and crispy.
Preheat your oven to 450 degrees F. Cook time is about 17 minutes per pound.
Put 1 cup water into the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin becomes brown, about 40 minutes.
Reduce the oven temperature to 350F for the rest of the cook time.
Baste the turkey every 30 minutes with the pan juices, add a little more water to the roasting pan, if needed.
Once it has browned you can loosely tent the turkey with foil to prevent it from getting too dark and drying out.
Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160F. Make sure that the thermometer is not touching a bone when doing the reading.
When the turkey is fully cooked remove it from the oven and let it rest for at least 30 minutes. Cover loosely with aluminum foil while it's resting.
3g net carbs
Turkey recipe slightly adapted from Food Network