The 2 Superfood Ingredients That Will Make Your Turkey Unforgettable

Turmeric and Honey Roast Turkey

From PaleoHacks [1]

For the Turkey:
1 whole turkey (we used an 11 lb turkey)
4 cups turkey stock or broth
4 tablespoons grass-fed butter, cut into slices
4 rosemary sprigs
1 teaspoon rubbed sage
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper

For Honey Turmeric Glaze:
4 tablespoons grass-fed butter
1 teaspoon ground turmeric
2 tablespoons raw honey
1 tablespoon minced garlic
1 teaspoon sea salt

Begin by thawing the turkey according to package directions.
Preheat oven to 325 °F and move oven rack to the bottom. Remove giblets and rinse entire turkey with cool water. Pat dry with paper towel. Place turkey into roasting pan on rack. Neatly position wings behind turkey.
Place sprigs of rosemary in cavity of turkey. Mix together sage, thyme, onion powder, sea salt and black pepper in a small bowl.
Use fingers to lift the skin of the turkey near the thighs and rub grass-fed butter underneath as well as on top. Next, rub dry seasoning under the skin and all over the top of turkey. Pour turkey stock into pan.
Insert an oven-safe meat thermometer into the thickest part of the thigh without touching bone. Place turkey in oven and roast for 1 hour, uncovered.
Carefully remove turkey from oven. Baste turkey with stock. If you find that the stock has evaporated, add 2 cups of stock to the pan, allow it to mix with the drippings, and then baste as normal.
Tent (see above for details) the turkey with aluminum foil and return to oven.
Continue to cook the turkey, basting every 45 minutes until the thermometer reaches 165°F degrees. Cooking time will vary with size of turkey (the rule of thumb is 13 minutes per pound).
Melt grass-fed butter for glaze over medium/low heat, stir in honey, turmeric, garlic, and sea salt until smooth. Use a basting brush to cover turkey with glaze. Return turkey to oven for 20 minutes, uncovered.
Allow turkey to rest 20 minutes before carving.