Whole Roasted Turkey (Carnivore-Style) - For the Carnivore Diet

Name: Whole Roasted Turkey (Carnivore-Style) - For the Carnivore Diet
Prep time: PT12–24 hours brine + 3–4 hours cook/rest
Yield: 12
Ingredients: 1 whole turkey, 12–14 lb (5.5–6.5 kg), giblets removed; 3–4 tbsp fine sea salt or kosher salt (about 1/2 to 3/4 tsp per pound); 6 tbsp beef tallow, duck fat, or softened butter, divided; Optional: additional salt to taste for finishing

A simple, salt-forward whole roasted turkey basted with rich animal fat for juicy meat and crisp skin—no herbs or sugars, just pure carnivore flavor.

This whole roasted turkey keeps things strictly carnivore: salt, animal fat, and proper heat management. Dry brining seasons the meat all the way through and air-drying the skin helps it render and crisp without any starches or rubs. Using beef tallow, duck fat, or butter adds reliable browning and savory depth.

Plan a day ahead if you can. Salting at least 12 hours in advance is the single biggest flavor and texture upgrade. Roast hot at first to start the browning, then finish low so the breast stays juicy while the legs reach a safe temperature.

Cook to temperature, not just time. Pull the turkey when the breast reaches about 155°F and the thigh hits 165°F; carryover heat will finish the job during the rest. Save the pan drippings for a quick carnivore gravy by whisking them with a little extra tallow or butter and a pinch of salt.

Serve generous slices with the drippings spooned over the top. Leftovers reheat beautifully in a skillet with a spoon of fat until edges crisp and the meat is warmed through.

Ingredients

1 whole turkey, 12–14 lb (5.5–6.5 kg), giblets removed
3–4 tbsp fine sea salt or kosher salt (about 1/2 to 3/4 tsp per pound)
6 tbsp beef tallow, duck fat, or softened butter, divided
Optional: additional salt to taste for finishing

Instructions

Dry brine: Pat the turkey completely dry. Sprinkle salt evenly over all surfaces, including under the wings and inside the cavity (use about 1/2–3/4 tsp per pound). Place on a rack over a tray, uncovered, in the refrigerator for 12–24 hours.
Temper: Remove the turkey from the fridge 45–60 minutes before roasting to take the chill off. Preheat the oven to 425°F (220°C) with the rack in the lower-middle position.
Prep with fat: Gently loosen the skin over the breasts and thighs with your fingers. Rub about 4 tbsp of tallow/duck fat/butter under the skin and a light layer over the outside. Tuck wing tips behind the shoulders and tie legs if desired.
Initial roast: Place the turkey breast-side up in a roasting pan. Roast at 425°F for 30 minutes to jump-start browning.
Reduce heat: Lower oven to 300°F (150°C). Continue roasting, basting with remaining fat and pan juices every 45 minutes. Rotate the pan halfway through for even cooking.
Cook to temperature: Begin checking temps after 1.5 hours at 300°F. Target 155°F (68°C) in the thickest part of the breast and 165°F (74°C) in the thigh. Total time after the initial blast is typically 2–3 hours for a 12–14 lb bird.
Rest: Transfer the turkey to a carving board and tent loosely with foil. Rest 30–45 minutes to allow juices to redistribute.
Drippings: Skim fat from the pan drippings. Whisk drippings with a spoon of tallow or butter and a pinch of salt for a quick carnivore gravy.
Carve and serve: Carve the turkey and spoon warm drippings over each portion. Season with additional salt to taste.

Time: 12–24 hours brine + 3–4 hours cook/rest Servings: