Rosemary and Sage Roast Turkey

Rosemary and Sage Roast Turkey Recipe

This recipe is taken from our Healed by Bacon Autoimmune Protocol Friendly Christmas Menu eBook.

AIP low fodmap gluten free sugar free christmas

We used to ask each of our guests to bring a dish to our Christmas lunch – sounds like a good plan in theory, less cooking, less cleaning up and save on money…turns out the plan is only good in theory.

One of our guests, Aunty Jane, liked to bring a “meat” dish to our Christmas dinner. Problem is, no one could ever tell what meat it actually was. In fact, one year another guest mentioned to Aunty Jane that she had slightly overcooked the pork she brought – that it was a bit tough and dry (and trust us, this guest was being very generous with ‘a bit’ tough and dry. Think chewing on a rubber boot and the dry feeling you get if you were to eat a spoon of coconut flour by itself). Looking confused, Aunty Jane replied with “Oh, I didn’t bring pork, I brought Turkey”. And from then on, (1) any meat dish Aunty Jane ever brought was just called “Mixed Miscellaneous Meat”, and (2) we started to cook the meat for Christmas dinner.

Ingredients turkey

  • 1 whole turkey (with the icky giblets and neck removed)
  • 6 cups bone broth
  • 2 stalks celery, quartered
  • 1 carrot, halved
  • 1 onion, halved
  • 1 lemon, halved
  • 2 tbsp. Celtic sea salt
  • 1 tbsp. pepper
  • 3 tbsp. dried thyme
  • 3 tbsp. dried rosemary
  • 2 tbsp. dried sage
  • 2 tbsp. dried parsley
  • Pepper to taste

Method

  1. Preheat your oven to 175oC.
  2. Place the turkey in a large baking dish.
  3. In a small bowl, mix together the parsley, rosemary, sage, thyme, salt and pepper. Rub the herb mixture over the turkey.
  4. Stuff the cavity of the turkey with the celery, lemon, onion and carrot. If you want to get super fancy you can truss the turkey…if, like us, you can’t be bothered/don’t have time/wonder if anyone would even notice if you trussed the turkey just place the turkey    into the roasting pan.
  5. Pour the bone broth over the turkey, making sure to get some in the cavity.
  6. Bake the turkey in the preheated oven for 2 ½ to 3 hours until no longer pink at the bone and the juices run clear. Every half an hour (or an hour if you forget), baste the turkey with the pan juices.
  7. After the 2 ½ – 3 hours, uncover the turkey, and continue baking for 30 minutes to an hour, or until the skin turns golden brown.
  8. Remove the turkey from the oven, cover and allow to rest in a warm area 10 – 15 minutes before serving.

Serves 10

We’ll be having a break from posting over Christmas and New Years, but will return in 2017! Enjoy the holidays!!

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