Thanksgiving Turkey


  • 1 12-20 pound turkey
  • 1 onion peeled and quartered
  • 1 lemon quartered
  • 1 apple quartered
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh sage
  • 1 cup Kevala Avocado Ghee softened
  • 1 teaspoon Kevala Sea Salt
  • ½ teaspoon freshly ground black pepper
  • 6-8 cloves garlic minced
  • fresh chopped herbs


  1. If the turkey is frozen: Thaw in the fridge
  2. Once the turkey is thawed, remove from the fridge 1 hour before cooking
  3. Preheat oven to 325° F.
  4. To make the herb ghee, mix ghee, garlic, salt, pepper, one tablespoon of rosemary, one tablespoon of thyme, and half a tablespoon of sage.
  5. Remove the neck and giblets from the inside the cavities of the turkey.  Pat it very dry with paper towels.
  6. Season the cavity of the turkey with salt and pepper. Stuff it with pieces of lemon, onion, apple and leftover herbs.
  7. Loosen and lift the skin above the breasts and smooth a few tablespoons of the herb ghee underneath
  8. Tuck the wings underneath the turkey and set it on a roasting rack inside a roasting pan.
  9. Microwave the remaining herb butter mixture for 30 seconds. Spread the mix all over the outside of the turkey, legs and wings.
  10. Roast at 325° F for about 13-15 minutes per pound.
  11. Once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking.
  12. Allow turkey to rest for 20-30 minutes before serving.
  13. Enjoy!