How to Cook A Turkey With Coconut Oil
"It’s that time of year again, when novice and experienced cooks put their skills to the test cooking a homemade turkey dinner from scratch. Not every dish has to be perfect, but the turkey can make or break the entire meal. There are many methods, recipes and opinions about the best way to cook a turkey. Even with all the information available, questions about this traditional feast seem never ending. The trick to a perfect turkey is (drum roll please) that it’s really not that hard to produce a golden juicy bird for your celebration. Follow a few basic instructions, and make sure your bird is handled safely. Everything else is up to you!"
Preparation Time45 min
Chilling Time30 min
Cooking Time3 hr
Ingredients
- 1 10-12-lb. thawed turkey
- 1 teaspoon each dried rosemary, thyme, sage, sea salt and black pepper
- 1 large onion, quartered
- 2 rib celery cut into 3-inch lengths (wash and reserve the remaining stalk
- 1 lemon, quartered
- 3 tablespoon Coco Treasure Organic Coconut Oil, melted
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Preheat oven to 325 degrees F.
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Prepare the thawed turkey by removing gizzards and neck from the bird. Wash thoroughly inside and out with cool water. Remove any pin feathers from wings and any extra skin or unwanted bits. Pat dry—the inside too—with paper towels. Place the turkey on a cutting board.
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Mix seasonings together in a small dish.
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Rub about 1 tablespoon of the seasoning mixture inside the cavity of the turkey. Place the lemon, onion and chopped celery inside the bird.
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Gently loosen the skin the turkey skin by placing your finger between the skin and the flesh and pressing slowly, as if you’re separating two sheets of fragile paper. You should be able to get much of the skin over the breasts and leg/thigh area loosened.
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Rub some of the herb and salt mixture onto the turkey flesh, under the skin.