Paleo Turkey Recipe and Best Turkey Brine Recipe!

Our paleo turkey recipe brings everyone to the table. Yes, turkey is already paleo (grain-free), so our focus is on making sure the other ingredients are paleo-friendly. In this case, sage, cinnamon, and maple syrup combined with peppercorns and ginger make for a scrumptious, flavor-filled bird.

Pair this delicious turkey with our Healthy Sweet Potato Casserole With Pecans and Coconut, and our Grain-Free Stuffing! Great for Thanksgiving, Christmas, or any special occasion.

Note: Prep begins at least one day before roasting

Paleo Turkey Recipe: Best Turkey Brine Recipe!

Yes, turkey is already paleo (grain-free), so our focus is on making sure the other ingredients are paleo-friendly. In this case, sage, cinnamon, and maple syrup combined with peppercorns and ginger make for a scrumptious, flavor-filled bird.

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Prep Time
20 mins

Cook Time
2 hours 30 mins

Brine time
16 hours

Total Time
18 hours 50 mins

Course
Main Dish

Servings
10

Ingredients

For the Brine

• 1 gallon water filtered
• 1 tbsp ginger peeled and chopped, thumb sized piece
• 1 cup salt kosher
• 1/2 cup maple syrup
• 1 tbsp black peppercorns
• 1.5 tbsp berries allspice
• 1 gallon filtered water heavily iced

For the Turkey

• 1 14-16 lb turkey free range young
• 1/2 whole onion quartered
• 1 whole cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• 1 tbsp olive oil

Instructions

1. Combine the filtered water, salt, maple sugar, peppercorns, allspice berries, and fresh ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve salt, and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
2. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in a 5-gallon bucket. Place the turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining.
3. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
4. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
5. Combine the onion, cinnamon stick, and 1 cup of water in a small saucepan, bring to a boil, then drain and add solids to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with olive oil.
6. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
7. Enjoy!

Notes

Note: Prep begins at least one day before roasting.

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