Following a carnivore diet, there's no reason to make roasting poultry complicated. This simple method results in juicy meat with a seared crust and works for any size bird. Use it for a small chicken or a whole turkey.
In many of my recipes I've said "carnivore is on to something" because there are many examples where higher fat and using animal-based products instead of plant-based products makes for better cooking. Roasting poultry is another example. When roasting chicken or turkey with vegetables, the vegetables can take some of the moisture from the meat, and some recipes for particularly juicy poultry even advise cooking your vegetables separate. With carnivore, nothing to worry about!
Other recipes include complicated spice rubs or stuffings. If you eat spices and would like them, by all means add them, but you can make a perfect roasted bird with just butter and salt.
Directions
- Pre-heat your oven to 450 degrees.
- Place your thawed poultry in a baking dish with at least an inch or so tall sides.
- Rub the outside with butter and cover with salt and any other spices you wish. If you avoid dairy, any animal will work instead of butter.
- Place in the oven and immediately turn the heat down to 375 degrees.
- Cook for 20 minutes per pound, or until the internal temperature at the very thickest point reads at least 165 degrees.
- Remove from the oven and let rest for at least ten minutes before serving.
I followed this method for roasting two turkey backs, which turned out to be a great alternative to a whole bird for just myself. Turkey backs are left over after the breast and legs have been removed and were for sale for a mere $1.99 pound at my Sprout's grocery store. I bought two, which were about 2.5 pounds each. The back is mostly dark meat (read: more flavorful and higher fat), and includes a nice layer of fat and skin on the back. Additionally, I was able to save the bones to make broth and one of the backs I got still had a liver inside it! Score!
I simply used a large cast iron pan and used some butter that I keep at room temperature to easily rub around the whole surface.
When your roast is finished, save the fat drippings and make creamy, carnivore-gravy!