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Happy Thanksgiving to all my American friends! I have come up with a new turkey recipe this year and unfortunately for us Canadians I was a little behind in getting this recipe up in time for our Thanksgiving back in October. On the bright side, you could always use this for a Sunday dinner or your Christmas dinner if you are in Canada. If you are in the US, then this recipe has come just in time for your Thanksgiving celebrations.
Check out my Perogie Casserole as a delicious side dish and stay tuned next week for my cabbage roll recipe!
Happy Turkey day!
Meagen Ashley
This recipe has been shared on the Paleo AIP Recipe Roundtable and the Little Bites of Beauty AIP Christmas Recipe Party
Onion & Sage Roasted Turkey
A simple but flavorful Turkey!
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 10 people
Ingredients
- 2 large yellow onions, chopped
- 2 tbsp lard or bacon fat plus extra for basting
- 1 15 pound Turkey fresh or defrosted from frozen
- 1/3 cup salt
- 2 tsp sage
- 4 cups water plus more if needed throughout cooking
Instructions
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Heat 2 tbsp of lard in medium pan over medium heat. Chop onions, add to the pan, and saute until lightly golden brown (15-20 minutes). Set aside. Preheat oven to 350 degrees.
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Remove the neck and organs (use for broth later). Rinse turkey with cold water inside and out and then pat dry.
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Sprinkle with salt and sage inside and out. Then brush with extra melted bacon grease or lard. Add onions to the roasting pan with 4 cups of water. Place turkey on rack in roasting pan and place in the oven.
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Cook for 15 minutes per pound. For a 15 pound turkey cook it for 3 hours and 45 minutes or until an internal temperature of 165 degrees is reached. Baste with the liquid in the bottom of the pan every 20-30 minutes. Add more water to the pan if needed.
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Remove from oven and let rest for 20-30 minutes before carving. Use the drippings to make gravy or just use the drippings to pour on top of the turkey and side dishes.
Yummy and simple! Good job Meagen!! ?
Thanks, Ambra! I will be making this for Christmas dinner!
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