Whole30 Turkey

  • Turkey
  • Ghee
  • EVOO
  • Salt
  • Pepper
  • Sage
  • Thyme
  • Oregano
  • Basil
  • Garlic Cloves
  • Lemon
  • Celery
  • Carrots
  • Handful of Dried Apricots
  • Handful of Dried Dates
  • 2 Oranges
  • 2 Apples
  • Citrus LaCroix (Grapefruit, Lemon, Tangerine, Apricot)

**The following was done based on a 10lb turkey. Cooking time will vary depending the weight

  1. The process starts with defrosting! I would say about 24-30 hours before you plan on cooking your turkey, take a tub/container, cover it in a plastic bag or unscented garbage bag, and place your unpackaged turkey inside.
  2. Next fill the bag/container with water, add kosher salt or sea salt, a handful of peeled garlic cloves, and a handful of lemon slices. Once filled, tie the bag tightly, so that the turkey can soak. (I fondly like to call this spa time).
  3. Now about 24 hours later, remove the defrosted turkey from the tub and drain the water. You can leave the turkey in the tub for the time being.
  4. Take your celery and clean up the stalks. I would say to have about 4 – 6 stalks depending on the size of the turkey. Then place the stalks on the bottom of your pan to create a platform. You can also use a mixture of carrots and celery for this.
  5. Now take your EVOO,combine it with all the spices (Salt, Pepper, Sage, Thyme,Oregano, Basil ) and let it sit.
  6. Back to the turkey now! Take your ghee and spoon out chunks and insert or politely shove it under the skin. Be careful to do this semi-delicately as the skin can easily tear. Make sure you do this all over the turkey so that the ghee can be evenly distributed.
  7. Once finished, place turkey on top of the celery platform.
  8. Preheat the oven to 425F.
  9. Take a spoon or a food brush, and evenly coat the skin of the turkey from all sides, under the wings and between the legs.
  10. Once done, insert the orange quarters, apple quarters, lemon slices, dried apricots and dried dates into the turkey. Whatever doesn’t fit, place around the turkey.
  11. Now open up and pour the can of citrus Lacroix over the turkey.
  12. Place the turkey uncovered into the oven.
  13. Let the turkey cook at 425F for 15 minutes.
  14. Then turn the temperature down to 350F and cook the turkey for another 2 hours or so.
  15. Every 30 minutes or so, baste the turkey with juices and add another half can of LaCroix, making sure to pour over the skin.
  16. I would highly suggest the use of a meat thermometer to cook the turkey until 160F.
  17. After the temperature reaches 160F, remove the turkey from the oven and cover with tin-foil to keep warm.



Published by SimpleEasyWhole

Hi my name is Gabby, 28 and I work full-time as an accountant and I got my MBA part time while still working. I have always been one busy bee, even before graduate school. Post-undergrad, I worked at a public accounting firm AND was studying for my CPA. My first year post grad, working crazy hours and trying to pass a beast of exam, took a toll on my body, my mental capacity and brain power. I started the Whole30 journey in January 2016 and fell in love with how I felt. But let me tell you it took some adjustments like setting aside time to meal prep and realizing I may not be able to a make a certain recipe because I just don't have the time due to studying or busy season. A lot has changed since then, I've switched jobs and passed my exam, but one thing stays consistent...I stilllove to cook efficiently. I've yearned all my life to have that "I am sexy" confidence and with healthy eating and exercise, I'm getting there. I started this blog to help others who are in a similar position as me, who want to become the best version of themselves but with realistic expectations. For the busy moms, for the students, and for overworked accountant, these are my stories and recipes on how to live a simple easy whole life.

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