While this is not my typical type of post, I know that so many of you had asked for it because Thanksgiving is just around the corner. I don’t eat meat, but my husband does, and sometimes the kids eat a little organic poultry on occasion, and since I host Thanksgiving for our family I had to learn how to roast a turkey! Which to be totally honest is a complete nightmare to me, but these tips have helped me a lot and I hope that they help you too!
Tips for roasting turkey:
- Keep the legs toward the back of the oven where it’s the hottest.
- To check if it’s done wiggle the leg joints to see if they are able to wiggle slightly, then slice the top of the leg and if the juices are running clear its good to go.
- Always allow 20 minutes of rest after roasting before serving.
- If your bird is too large to place the legs in the back and it needs to go in sideways, rotate halfway through cooking so it cooks evenly.
- If you are able to handle the raw turkey well, spatchcock your turkey by removing the backbone with a pair of kitchen shears. This will help it cook evenly and faster.
- Always warm your spices in a cast iron skillet before seasoning to help activate them.
- Use carcass to make some homemade bone broth!
Moroccan Spiced Turkey
Warm spiced roasted turkey, great for weekly meal prep and the holidays!
- 2 tsp turmeric
- 1/2 tsp black pepper
- 1 Tbsp fresh grated ginger
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp sea salt
- 2 tsp avocado oil
- 1 onion
Warm spices in a cast iron skillet for about 7 minutes over low heat to activate them.
Coat turkey in avocado oil, and spice blend evenly.
Place in a roasting dish and chop onion to put in or around the turkey.
Roast until done (time depends on size of bird) and allow to rest twenty minutes before serving.
Cook time will vary based on size of turkey. This cook time is set based on a very small bird made for meal prep.