Your Complete Roasting Turkey Guide
Everything you need to know for roasting a turkey this holiday season! From the timings to the seasoning, this guide will help you serve the juiciest and the most flavourful turkey to your friends and family.
Servings: 12
Ingredients
- 3.6 kg/8lbs Turkey
- 50 g A bunch of fresh herbs-sage rosemary, thyme and parsley, chopped
- 4 cloves garlic minced
- 2 lemons
- zest of 1 lemon
- 2 tbsp This is an affiliate link.olive oil
- kitchen twine
- flaky salt such as Maldon
Instructions
- Preheat your oven to its highest temperature. Place your turkey inside a roasting pan.
- Chop up all herbs and combine with zest of 1 lemon, minced garlic and 2 tbsp of olive oil.
- Gently peel back the skin that is covering turkey breast, grab a handful of the herb and garlic mixture and spread it all over the breast under the skin, repeat until the whole surface is covered. Use the rest of the herb rub for the cavity if you have any leftover.
- Pierce lemons with a sharp knife in several places and place inside the cavity.
- Slide a piece of kitchen twine under the turkey, bring the legs and together tie them with a twine, you can also run the twine along the side of the bird so the thighs also stay tucked in.
- Rub the entire turkey with olive oil and sprinkle with flaky salt like Maldon.
- Put the turkey in the oven and immediately turn the temperature down to 350F/180C.
- Roast until the thickest part of turkey breast and turkey thigh reach an internal temperature of 165F/75C. Allow for 20 minutes per lbs of roasting time.
- Baste with turkey juices every 30 minutes or so.
Video
Notes
This recipe is developed for an 8 lbs turkey. If your turkey is bigger in size, you will have to increase your cooking time accordingly. 20 additional minutes per each lbs.
Nutrition
Calories: 340kcal | Carbohydrates: 2g | Protein: 46g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 628mg | Potassium: 509mg | Vitamin A: 120IU | Vitamin C: 9.8mg | Calcium: 30mg | Iron: 2mg