Simple Garlic and Herb Turkey

I, like the author of this recipe, was overwhelmed by all the complicated yet flavorful and artistically done turkey recipes on the internet.  We all have busy lives and all of us are not Top Chefs.  If you are looking for a crowd pleaser that is simple to make, this is the recipe for you.  For more on the recipe please visit the author’s website as it has many ideas and time saving tips and advise to simplify your holiday.

Simple Garlic and Herb Roasted Turkey
Prep time:  30 mins
Cook time:  2 hours 30 mins
Total time:  3 hours
Serves: 8
  • 12-14 lb. turkey
  • 1 stick butter, softened
  • ¼ cup olive oil
  • 3 Tablespoons Italian Seasoning
  • Zest of 1 lemon, plus the lemon itself
  • ½ a yellow onion
  • 1 celery stalk, chopped in long strips
  • One head of garlic, peeled
  • About ¼ cup Kosher salt
  • About 2 Tablespoons black pepper
  1. Take the turkey out of the fridge and allow it to come to room temperature for 30 minutes.
  2. Preheat the oven to 450 degrees.
  3. Prep your ingredients. In a medium sized bowl, stir together softened butter, olive oil, Italian seasoning, and lemon zest.
  4. Rinse the turkey under cold water and make sure to remove any gravy packets and the giblets. Place the turkey on a roasting pan and pat dry with paper towels. Make sure to dry the top, inside the cavity, and the underside of the turkey.
  5. Grab a hunk of the butter mixture and rub it all over the turkey, over the wings and breast, underneath, and in the cavity. Then take your fingers and work them under the skin, and rub some butter under the skin of the breast as well.
  6. Sprinkle the salt and pepper evenly all over the bird and inside the cavity. You may not need the full ¼ cup, but the bird should look like a light snow has fallen all over it.
  7. Stuff the onions, celery, garlic, and halved lemon in the cavity, then place the bird in the oven.
  8. Bake the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 1½-2 hours. Take the bird out after 1½ hours and insert a thermometer into the thickest part of the thigh. You want the thigh to register 165 degrees before removing it. If it’s at 150, you know you’re getting close–check every 10-15 minutes from there. Remove the foil for the last 30 minutes of baking, unless it’s getting too browned.
  9. Once the thigh registers 165 degrees, remove the turkey from the oven, and allow to stand for 30 minutes before carving.

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