I wasn’t sure how my dairy and gluten free Thanksgiving was going to go. Would it be just as delicious without butter??????? I searched the internet for weeks for how to do a Turkey without the yummy butter. I found lots of info on this! I chose duck fat. I’ve honestly have never used it or familiar with it, but I read that its a great alternative and adds a depth of real decadent flavor and impeccable moistness. Turns out I’m a true duck fat lover! This came out so delicious. I even used the duck fat in my mashed potatoes and stuffing. Its my new jam!
6 crushed garlic cloves
lemon zest from a whole lemon and juice of the lemon
1 white onion
1 cup bone broth
In a bowl mix the duck fat, herbs, garlic cloves, lemon juice and zest, salt/pepper. Rub this mixture well under the skin and all over the bird. Do not break the skin but slide your hand under it to get the paste all over the meat and then on top of the skin. Sprinkle with a little more salt and pepper. roughly chop the carrots, celery and onion and place on the bottom of the baking dish and fill with the bone broth. Place the turkey on top of the vegetables and bake for 30 minutes on 425 and then cover loosely with foil to prevent the skin from burning for the remainder of the baking. You’ll want to use a thermometer to check for doneness. Internal temperature of 165 for turkey. Enjoy this deliciousness!!!