Lunch: Thanksgiving Roasted Turkey

This recipe includes superfoods such as:

Lemon

Health benefits of Thanksgiving Roasted Turkey

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 Large (about 13 Lb. Size) Turkey, Thawed Completely
2 cloves Garlic, Minced
2 whole Lemons, Zested, Then Cut In Half
1/4 cup Minced Flatleaf Parsley
2 Tablespoons Minced Fresh Sage
2 teaspoons Fresh Thyme Leaves
1/2 cup Coconut Oil
Kosher Salt And Freshly Ground Black Pepper
1 Large Yellow Onion, Cut Into Thick Rings
2 cups White Wine (optional)
4 cups Turkey (or Chicken) Broth

Instructions

First, make sure turkey is properly and completely thawed. This is best done in the refrigerator over a day or two. Make sure you remove the neck and innards from the cavity. (I like to keep the neck for gravy and dispose of the organs, but you do what you like with those little guys!)
Rinse and pat dry the turkey, then let it come to room temperature for about 30 minutes. Truss the bird.
Note about roasting time: As a general rule, roast the turkey for 12 –13 minutes per pound, For that gorgeous brown color, roast it at 400 ºF for the initial 30 minutes, then lower the temperature to 350 ºF and roast for the remainder of the cook time. (If you don't care so much about the color and would rather not have to worry about changing the oven temperature, you can simply roast the turkey at 350 ºF for the entire roasting time.)
Preheat oven to 400 ºF (or 350 ºF if desired) and remove the extra racks. You want your rack low in the oven so the turkey has plenty of room. Prepare a roasting pan with a roasting rack, so the bottom of the bird doesn't braise in its own juice.
In the bottom of the roasting pan, put the turkey neck, onion rings, broth, and wine.
In a medium bowl, mash together the lemon zest, garlic, parsley, sage, thyme, and coconut oil until it forms a paste. Coat the turkey in a thick layer of the coconut oil mixture. Generously season with kosher salt and pepper. Place the lemon halves into the cavity of the bird. Transfer the whole thing to the roasting rack set in the roasting pan.
Place the turkey on the lowest rack in the oven. If starting at 400 ºF, cook for 30 minutes, then reduce oven temperature to 350 ºF and continue roasting for the remaining cook time, about 2 hours and 15 minutes more for a 13-pound bird (for a total roasting time of 2 hours 45 minutes). If starting at 350 ºF, simply roast the turkey at that temperature for the entire time (2 hours 45 minutes for a 13-pound bird). Every 45 minutes or so, I like to baste the turkey with the juices in the bottom of the pan.
When the turkey is done, the skin should be golden brown, the juices should run clear, and a thermometer inserted deep into the thigh should read 160 ºF. Remember that as the turkey rests, it will continue to cook.
Remove the turkey from the oven and let it rest for at least 20 minutes before carving. Display the whole roasted turkey for the buffet if you wish, or begin carving.

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