Alternative Easter Herb-Roasted (Printable Version)
Juicy herb-infused turkey with garlic, lemon, and fresh rosemary, offering a flavorful festive centerpiece.
# What You Need:
→ Turkey
01 - 1 whole turkey (10–12 lbs), thawed if frozen
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Butter
04 - ½ cup unsalted butter, softened
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 2 tablespoons fresh thyme, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - Zest of 1 lemon
→ Aromatic Stuffing
10 - 1 lemon, quartered
11 - 1 onion, quartered
12 - 2 celery stalks, cut into chunks
13 - 1 carrot, cut into chunks
→ Gravy Components
14 - 2 cups chicken or turkey broth
15 - ¼ cup all-purpose flour
16 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 350°F.
02 - Remove giblets from turkey cavity and pat turkey completely dry with paper towels.
03 - Mix softened butter, garlic, rosemary, thyme, parsley, and lemon zest in a bowl until well combined.
04 - Gently loosen skin over turkey breast and legs. Rub half the herb butter under skin and remaining butter over entire exterior.
05 - Season turkey cavity and exterior generously with salt and pepper.
06 - Fill cavity with quartered lemon, onion, celery chunks, and carrot pieces for added moisture and flavor.
07 - Tie legs together with kitchen twine and tuck wings underneath body.
08 - Place turkey breast-side up on rack in large roasting pan. Brush exterior with olive oil.
09 - Roast for 2 to 2½ hours (approximately 13–15 minutes per pound), basting with pan juices every 45 minutes. Tent breast loosely with foil if browning too quickly.
10 - Verify turkey is fully cooked when thermometer inserted into thickest part of thigh registers 165°F.
11 - Transfer turkey to cutting board, cover loosely with foil, and rest for 20–30 minutes before carving.
12 - Skim excess fat from pan juices. Place roasting pan over medium heat, add flour, and cook for 2 minutes while stirring constantly. Gradually whisk in broth and simmer until thickened. Season to taste.
# Expert Tips:
01 -
- The herb butter under the skin keeps the white meat impossibly juicy, even the parts that usually dry out
- Your kitchen will smell like an herb garden while this roasts, and that aroma alone feels like a celebration
- Leftovers make the most incredible sandwiches youll eat for days afterward
02 -
- Letting the turkey rest is not optional, because cutting too soon sends all those precious juices running onto your cutting board instead of staying in the meat
- A meat thermometer eliminates all the guesswork and anxiety about whether your bird is safe to eat
03 -
- Bring your turkey to room temperature for about an hour before roasting for more even cooking from inside out
- Tenting the breast with foil halfway through prevents over-browning while the thighs finish cooking