Ingredients:
Turkey (Free Range Turkeys are the most Paleo-friendly)
32oz Free Range Chicken Broth (Check the ingredients as some have added sugars and other non-Paleo ingredients)
Bacon Grease
2 Granny Smith Apples; halved
1 Yellow Onion; quartered
Pepper

Equipment:
Roasting Tray with Rack
Foil
Probe Thermometer
Stuffing Bag
Basting Brush

Paleo Stuffing
1/4 cup olive oil – add more if you need to
2 heads of cauliflower
1 chopped onion
3 chopped carrots
1 package of mushrooms – chopped
2 cups diced celery
1/2 cup snipped celery leaves
1 Tablespoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried marjoram
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
2/3 cup chopped / toasted pecans
*water – if necessary.

In a stock pot or dutch oven warm up the olive oil; add all ingredients except pecans and water. Saute, stirring, until onions are golden. Bring to boil over high heat; simmer 2 minutes, remove from heat. Add pecans. Lightly stuffs body cavity of 6-7lb turkey.

Turkey Directions:
Preheat oven to 350
Place the turkey, breast side up, in a roasting tray. Remove the neck and giblets -make sure to check both the neck and body cavities. All of the turkey’s extremities should be kept close to the bird to insure even cooking. Tie the legs together and tuck the wings underneath the thighs. Place 2 quarters of the onion and one halved apple into the body cavity. Next place the empty stuffing bag into the body cavity and then start filling it; it may be necessary to shift the bird around a bit so that you get as much stuffing in as possible. Cover the cavity opening with the remaining apple and onion pieces. Take your basting brush and apply a liberal coat of bacon grease to the entire turkey. If you don’t have access to bacon grease, olive oil should work as a substitute. Pepper the exterior as desired. Pour the chicken broth over the turkey and in the pan. If using a pop-up thermometer, stick it into the thickest part of the breast. Cover the pan with a foil tent.

Cooking times vary depending on the size of the turkey. The most important thing to know is that all of the meat and stuffing needs to be at least 165 degrees. Start checking the temperature of the turkey 30 minutes prior to the projected done time. To check the temperature, place the probe thermometer into the thickest part of the breast, thigh, and stuffing. If all register higher than 165 degrees, your bird is done. Re-foil tent and let rest for 30 minutes.