Description
This Lemon Herb Roasted Turkey provides a sophisticated flavor profile while remaining incredibly easy to execute. Enjoy the bright citrus notes and the earthy depth of fresh rosemary and thyme in a bird with remarkably crispy skin and tender, juicy meat. It relies on simple techniques that eliminate the stress of holiday cooking, focusing on high-quality ingredients for a professional result without the fuss.
Ingredients
1 Whole Turkey (Pasture-raised preferred) 12-14 lbs
1/2 cup Extra Virgin Olive Oil
3 large Fresh Lemons
4 sprigs Fresh Rosemary
6 sprigs Fresh Thyme
4 leaves Fresh Sage
8–10 cloves Garlic Cloves
2 tablespoons Sea Salt
1 tablespoon Coarse Black Pepper
Instructions
- Remove the turkey from the refrigerator at least 45 minutes before cooking, remove the giblets, and pat the skin dry with paper towels
- Position your oven rack in the lowest third and preheat to 325°F (165°C)
- In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme, sage, lemon zest, sea salt, and black pepper to create a rub
- Generously rub the herb mixture under the skin and all over the exterior of the turkey, stuffing the cavity with lemon halves and herb sprigs
- Place the turkey on a rack in a heavy roasting pan and roast until the thickest part of the thigh reaches 165°F (74°C)
- Let the turkey rest for at least 30 to 45 minutes before carving
Notes
Always use a digital meat thermometer to ensure proper cooking temperatures.
Do not crowd the roasting pan; keep the area around the turkey clear for proper roasting.
Consider spatchcocking the turkey to reduce cooking time and ensure even browning.
- Prep Time: 20 mins
- Cook Time: 2 hours 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 0g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 115mg