Pastured Whole Turkey (Slow-Roasted & Herb-Rubbed)

1. Thaw the Turkey

• Keep the turkey in its original packaging and place it on a tray in the refrigerator.

• Allow about 3 days for a full thaw.

2. Prepare the Turkey

• Remove the turkey from its packaging and pat dry.

• Stuff the cavity with fresh vegetables like carrots, onions, garlic, celery, and parsley. Add extras if you like, such as rosemary and thyme.

• Rub the turkey all over with softened butter mixed with salt, pepper, paprika, onion powder, garlic powder, parsley, or any herbs of your choice.

• Refrigerate for 24 hours before cooking to let the flavors soak in.

3. Roast the Turkey

• On the day of cooking, let the turkey sit at room temperature for 1 hour.

• Preheat oven to 325°F.

• Place the turkey in a roasting pan and cover.

• Roast for about 6 hours, until the thickest part of the thigh reaches 165°F.

• Let rest 20–30 minutes before carving.