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Paleo stuffed whole turkey with orange slices and cranberries

Stuffed Christmas Turkey (Grain-Free, Paleo)

Marta Miatta
Stuffed with a grain-free, dairy-free, paleo-friendly pork stuffing, decorated with festive orange slices and cranberries, and roasted to golden perfection, this Christmas turkey is a true show-stopper. A wholesome, from-scratch holiday centerpiece that’s sure to impress and delight your family
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Prep Time 30 minutes
Cook Time 3 hours
Course Main Course
Cuisine American, Christmas, Holidays
Servings 10
Calories 450 kcal

Ingredients
  

For the stuffing

  • ½ lb ground pork or sausage meat
  • ½ onion
  • 2 stalks celery
  • 2-3 cloves garlic
  • 1 tbsp butter or ghee or olive oil
  • 1 egg
  • 2 large sage leaves
  • ½ bunch rosemary
  • 1 bunch parsley
  • Salt and pepper to taste

For the turkey

  • 1 turkey ~4 kg (or more, see notes)
  • Turkey giblets (neck, gizzard, liver, heart) optional
  • 1-2 oranges
  • 1 cup cranberries fresh or frozen
  • 2 tbsp butter or ghee softened
  • Garlic, rosemary, sage, thyme for turkey cavity
  • Salt, pp,k

Instructions
 

Make the stuffing

  • Gather and prepare all your stuffing ingredients. Finely chop the 1/2 onion, 2 stalks of celery, and mince 2 or 3 cloves of garlic, 2 large sage leaves, some rosemary, and a bunch of parsley.
  • Heat 1 tablespoon butter (or ghee, or olive oil) in a medium pan over medium heat. Add onion and celery, season with salt and pepper, and sauté until soft, about 5 minutes.
  • Add garlic and herbs and sauté for another minute until fragrant. Remove from heat and let cool slightly.
  • In a large bowl, combine ground pork, egg, and the cooled vegetable mixture. Mix well and set aside.

Prepare and bake the turkey

  • Remove the turkey from the refrigerator 30–60 minutes before cooking.
  • Preheat oven to 350°F (175°C). Rinse turkey if needed and pat dry inside and out. Remove giblets from cavity and set aside.
  • Place the turkey on a cutting board, breast up, with the neck side facing you. Lift the skin and find a natural cavity. Use your clean hands to stuff the stuffing inside. Fit as much as you can but don't overfill too much. You can cook any leftover stuffing separately.
  • Use 3 toothpicks to secure the stuffing in the turkey. Insert the toothpick from the excess skin around the cavity to the skin on the other side of the cavity. Twist the toothpick and secure it.
  • Turn the turkey around and loosely fill the main cavity with herbs, garlic cloves, and optional orange slices.
  • Carefully loosen the skin over the breast and rub about 1 tablespoon butter or ghee underneath. Tie legs with kitchen twine if desired.
  • Rub remaining softened butter or ghee or olive oil all over the turkey skin, including thighs and wings. Season generously with salt and pepper.
  • Prepare the roasting pan: add giblets (if using), sliced orange, cranberries, and ½ cup broth or water.
  • Place turkey on top, breast-side up. Cover with lid or foil (use parchment between foil and turkey if preferred).
  • Roast for approximately 35 minutes per kg.
  • About 1 hour before it’s done, uncover turkey, drain any cavity liquid into the pan, and baste with pan juices. Add orange slices on top if desired, securing them to the breast with toothpicks.
  • Continue roasting uncovered until internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Broil briefly for extra-golden skin if needed.
  • Remove turkey from oven, drain cavity juices into pan, and rest for 20 minutes, loosely covered.

Make the gravy

  • Strain pan juices into a saucepan. Remove giblets and set aside.
  • If necessary, add some water or broth and let it simmer gently. Thicken with arrowroot or tapioca starch slurry if desired, whisking until smooth. Adjust seasoning if necessary.

Serve the turkey

  • Carve by removing thighs and wings first, then slicing the breast. Remove toothpicks and twine. Serve stuffing sliced alongside the turkey or separately, with gravy, cranberry sauce, and your favorite holiday sides.

Notes

For this recipe, I used a small-ish turkey, about 4 kg. If you’re using a larger bird, be sure to make enough stuffing (you may want to double the recipe) and adjust the cooking time accordingly — about 35 minutes per kg at 350°F (175°C). Cooking times are approximate, so always check for doneness before serving.
If you’d like extra stuffing, simply bake it separately at 350°F for about 30 minutes and serve alongside the turkey.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth to keep the meat juicy.
Use bones and carcass for your next batch of homemade bone broth! You can even make bone meal fertilizer for your garden afterward! Use leftover meat for a cozy soup, like my paleo leftover turkey soup with bone broth.
You can also prepare the stuffing and season the turkey ahead of time, then keep everything refrigerated until you’re ready to stuff and roast.