Rosemary Garlic Honey-Glazed Turkey
1, 12-15 lb. organic (heirloom preferred) turkey, with neck and giblets removed
3 sprigs fresh rosemary
Handful of fresh sage leaves
4 large organic carrots, whole
5 stalks organic celery, whole
1 organic yellow onion, roughly sliced
1 lemon, halved
3 TBSP. organic, unsalted butter, room temperature. May use ghee or coconut oil. Same amount.
2 cloves garlic, minced
Salt and pepper
1 TBSP. fresh rosemary, chopped
1 c. organic honey
1 stick organic unsalted butter (1/2 cup of ghee), cut into pieces. Coconut oil works nicely as well.
Salt and pepper
1 clove garlic, minced
Remove turkey from the refrigerator about 45 minutes prior to preparing. Preheat oven to 350 degrees F.
Create a mixture of sea salt and pepper. Season turkey with the mixture.
Saute the onions, carrots and celery in some olive oil for about 4 minutes to release the aromas. Add in the minced garlic and cook for 2 minutes longer.
Stuff the turkey with rosemary, sage and the cooked carrots, celery, garlic and onion mixture. Add in the two lemon halves. Spread the butter over the turkey and underneath the skin to ensure adequate browning. Add in some additional rosemary and sage leaves under the skin to infuse the herb flavor within.
Put into roasting dish and into the oven. Cook for one hour.
The Glaze: Cook butter and honey over medium heat in a medium saucepan. Cook mixture until butter is melted and both elements are combined. Add in minced garlic, rosemary and salt and pepper to taste. Stir continuously for about 4 minutes over low heat to allow flavors to combine.
Brush half of the glaze over turkey after one hour. Continue to occasionally baste with the remainder of the glaze and pan drippings. If it starts to get too brown too quickly, tent tin foil over the turkey. Cook 1 ½ hours to 2 ½ hours longer. Cook until turkey reaches 165° F, internally.
Do not overcook the turkey. You can always put it back into the oven.
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