Stuffed Turkey Rubbed with Duck Fat and Herbs
At the centerpiece of a traditional Thanksgiving table sits the turkey. Now, turkeys aren’t naturally all that fatty. That’s why we smother our turkey in duck fat, which also greatly enhances the flavor. Few dishes elicit the same salivary response as the wonderful aroma of a slowly roasting turkey in the oven.
- 20 lb 20 lb 20 lb Turkey, whole, pasture-raised, if possible
- 3 Tbsp 3 Tbsp 3 Tbsp Duck Fat
- 1 Tbsp 1 Tbsp 1 Tbsp Rosemary, fresh, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Thyme, fresh, minced
- 1 whole 1 whole 1 whole Onion
- 3 whole 3 whole 3 whole Carrots, large
- 5 whole 5 whole 5 whole Celery
- Granulated Garlic, to preference
- Salt and Pepper, to preference
- This recipe is from our cookbook: Gather
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 325 degrees. Rinse the turkey under cool water, and pat the turkey dry, including the body cavity. Carefully lift the skin away from the meat.
- In a small mixing bowl, combine the compound mixture using two tablespoons of duck fat, the rosemary, and the thyme. Rub the duck fat compound under the skin, covering as much of the breast and legs as possible.
- Sprinkle the body cavity with salt and pepper. Rub the outer skin of the turkey with the remaining tablespoon of duck fat, and sprinkle it with salt and pepper. Stuff the bird cavity with the stuffing (see http://www.primalpalate.com/paleo-recipe/apple-veal-stuffing/), tie the legs with butcher’s twine, and tuck the wings under the breast.
- In a medium saucepan on the stove, place the onion, carrots, celery, turkey neck and giblets, garlic powder, salt, and pepper. Cover with water and boil. When the water has come to a boil, cover, and reduce the heat to low. Allow the stock to simmer while the turkey is cooking.
- Place the turkey in a roasting pan filled with 1 inch of water. Roast the turkey at 325 degrees for 12 minutes per pound. Baste the turkey every 45 minutes with the stock. When the turkey is golden brown, cover it with a foil tent. The turkey will be finished when a meat thermometer reads 165 degrees in the thickest part of the breast.
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