Tis the season for all kinds of turkey methods that will involve endless basting like it’s a sport of endurance and shoving things up your turkey’s bum such as citrus fruits and herbs. After years of exhausting myself and falling into my seat covered in sweat, I decided that there surely must be a better way; an easier way.

Thankfully, I was right. It can be so, so easy and so, so delicious with crispy skin and tender meat. This year, let’s not overwork ourselves, ok?

You only need 3 ingredients. Yes, 3!

Ingredients:

A Turkey (I preferred pastured or organic, but use whatever you have on hand.) You can locate a pastured variety through a google search or through eatwild.com.

Butter (I prefer a pastured butter like Kerrygold) or Expeller Pressed Coconut Oil (no it won’t taste like coconut) here

Salt (I prefer Real Salt here or Celtic Salt here or Himalayan Salt here.)

 

Ok, locate a roasting pan, or something you’ve made a deep lasagna in at one point in your life or a large pan of brownies? Did you find that kind of pan? If all you can find is a bowl for your cold cereal then fear not and go buy one. You can go as fancy or non-fancy as you choose.

Note: Be sure that your pan can accommodate all the juices that will come out of the turkey. Significantly more will come out if your turkey has been brined. Definitely use an actual roasting pan if it has been brined. I used a glass pan with tall-ish edges that was 15 x 10.

While you’re at it, locate some parchment paper like this. The parchment paper is key. It allows for the even browning of the turkey with no hassle. So, no lids, no aluminum foil, just parchment paper.

Place your turkey in the roasting pan and slather on a good coat of butter or expeller pressed coconut oil over the skin. None of this rubbing things under the skin and other time wasters, just on top of the skin. The butter or expeller pressed coconut oil is the magical stuff that will hold in moisture and crisp your skin. Salt the entire bird too.

Put a smile on your face because you’re 95% finished!

Tuck your turkey in with its parchment sheet blanket like so:

 

Place it in a preheated 225F oven. Let it cook for about 1 hour 15 minutes per pound. It is VERY forgiving. If you go over, no problem. I put mine in the night before and it’s ready for an early luncheon feast. The particular turkey pictured was 10 lbs. I’ve used the same method for all kinds of sizes. Enjoy your meal and don’t forget to save the bones to make bone broth here.