Rosemary and Orange Roasted Turkey

Turkey has a whole day dedicated to its glory, and to fully experience turkey in all of its magnificence you will want to procure the finest of fine turkeys from an operation that raises them on pasture. Pastured birds are nothing like industrially-raised, confined turkeys. They require no artificial flavor injections, and they are more flavorful and healthful than their cheaper counterparts. Though Pastured Turkeys are more expensive, the turkey is the centerpiece of the whole Thanksgiving meal, and you want it to shine.

This French-inspired recipe featuring pastured turkey combines savory Rosemary with Orange Slices and sel gris (a gray salt from Brittany, France) for an unforgettable—perfectly moist, and perfectly roasted— holiday dish.

Ingredients:

1 14-16 lb Pastured Turkey
1 bunch of Rosemary, divided
2 Oranges, cut into quarters
2 Cups of Vegetable Stock
2 Sticks Grass-fed Butter, melted
1/4 Cup Sel Gris

Directions

Preheat oven to 375°F.
Tuck the wings behind the back of the turkey to create a round shape. Take half of the rosemary and place it in the turkey along with half of the orange quarters.
Tear up the rest of the rosemary and place it around the bird with the remaining orange quarters.
Pour the butter over the top of the turkey, season with del gris all over and massage it in. Don’t be shy with the salt.
Place the whole turkey on a roasting rack and fill the bottom of the pan with 3 cups of vegetable stock.
Roast the turkey in the oven for 15 minutes per pound, or until the internal temperature between the thigh and the breast reads 165°F.