Tallow Roast Turkey — Crisp Skin, Moist Breast, No Seed Oils

At a glance: Tallow Roast Turkey — Crisp Skin, Moist Breast, No Seed Oils: makes 8–10, cooked in butter and tallow, with no seed oils.

The problem with most Thanksgiving turkeys is the skin — pale, soft, slightly greasy from basting with butter alone. Beef tallow solves this. Its higher smoke point means the skin renders out fully and crisps to a deep amber. The tallow goes on the outside; compound butter goes under the breast skin where it bastes the meat from inside during roasting.

Tallow Roast Turkey — Recipe

Serves: 8–10 · Prep: 30 min (+ overnight dry brine) · Cook: 3.5 hours

Ingredients

• 1 whole turkey (12-14 lb) patted dry
• 4 tbsp beef tallow melted
• 6 tbsp grass-fed butter softened
• 4 cloves garlic minced
• 2 tbsp fresh thyme
• 2 tbsp fresh rosemary chopped
• 1 tbsp salt
• 1 tsp black pepper
• 1 lemon halved
• 1 onion quartered
• 4 cups turkey or chicken broth

Method

1. Night before: Rub turkey inside and out with 1 tbsp salt. Place uncovered on a rack in the refrigerator. The skin will dry out — this is correct.
2. Remove from refrigerator 1 hour before roasting. Preheat oven to 450°F.
3. Mix softened butter with garlic, thyme, rosemary, ½ tsp salt, and pepper to form compound butter.
4. Separate the skin from the breast with your fingers. Push compound butter under the skin across both breasts.
5. Stuff cavity with lemon and onion. Tie legs together.
6. Rub entire exterior with melted tallow. Season with remaining salt.
7. Place on a rack in a roasting pan. Pour broth into the pan base.
8. Roast at 450°F for 30 minutes, then reduce to 325°F. Continue approximately 15 minutes per pound until the thigh registers 165°F.
9. Rest uncovered 30 minutes before carving. Do not tent with foil — it softens the skin.

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