Lemon, Garlic & Herb Roasted Turkey
Fresh parsley, rosemary, thyme, and sage come together with garlic, lemon, and Dijon mustard in a bright, savory herb paste. Spread beneath the skin and over the turkey, this simple preparation delivers tender, flavorful meat and beautifully golden skin. A fresh, classic centerpiece for your Thanksgiving table.
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makes:6-8
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total time:4 hours
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cooking difficulty:Easy
Ingredients
Utensils
- V-rack
- Roasting Pan
- Heavy-duty Foil
- Paper Towels
- Baking Sheet
- Bowl
Instructions
Remove the neck and giblets from the turkey cavity.
Pat the turkey completely dry with paper towels, including inside the cavity.
For crispier skin, place the turkey uncovered on a tray in the refrigerator for several hours or overnight.
In a food processor, combine the parsley, thyme, sage, rosemary, garlic, lemon zest, kosher salt, black pepper, Dijon mustard, and olive oil.
Pulse until finely chopped and a spreadable paste forms.
Gently loosen the skin over the breast and thighs, being careful not to tear it.
Spread most of the herb paste underneath the skin, covering as much of the meat as possible.
Rub the remaining paste over the outside of the turkey, including the legs and wings.
Preheat the oven to 425°F.
Place the turkey breast-side up on a roasting rack inside a roasting pan.
Tuck the wing tips underneath the bird to prevent them from browning too quickly.
Roast at 425°F for 20–30 minutes to help develop golden skin.
Reduce the oven temperature to 325°F and continue roasting until the thickest part of the breast and innermost parts of the thigh and wing reach 165°F.
If the skin begins browning too quickly, loosely tent with foil.
For a 10–12 lb turkey, plan for approximately 2¾–3 hours total.
A 12–14 lb turkey may take approximately 3–3¾ hours.
Cooking times are estimates and will vary depending on your oven and the size of the bird.
Remove the turkey from the oven and let it rest for 20–30 minutes before carving.
Slice and serve with your favorite Thanksgiving sides.