ITALIAN ROAST TURKEY

Italian Roast Turkey is an easy and fuss free recipe with those delicious Italian herbs and flavors you love. Cook the perfect juicy roast turkey with this simple recipe, no brining or basting required!

Ingredient 

– 1 whole turkey (12-14 pounds) – 1/4 cup olive oil – 2 tablespoons chopped fresh rosemary – 2 tablespoons chopped fresh thyme – 2 tablespoons chopped fresh sage – 4 cloves garlic, minced – Zest of 1 lemon – Salt and pepper to taste – 1 lemon, sliced – 1 onion, quartered – 1 cup chicken broth – 1/2 cup white wine (optional)

Direction

Burst

1

Preheat your oven to 325°F (165°C). Rinse the turkey inside and out, then pat dry with paper towels. 

Wavy Line
Burst

2

In a small bowl, mix together the olive oil, chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. 

Wavy Line
Burst

3

Rub the herb mixture all over the turkey, both on the outside and inside the cavity. 

Wavy Line
Burst

4

Stuff the cavity of the turkey with lemon slices and quartered onion. 

Burst

5

Tie the turkey legs together with kitchen twine and tuck the wing tips under the body of the turkey. 

Wavy Line
Burst

6

Place the turkey breast-side up on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan. Optionally, you can add white wine to the broth for extra flavor. 

Burst

7

Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 3 to 3 1/2 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. 

Burst

8

 Remove the foil during the last 30 minutes of cooking to allow the skin to brown. Once the turkey is done, remove it from the oven and let it rest for 20-30 minutes before carving.

Burst

9

Carve the turkey and serve with your favorite sides and gravy. 

TORTA CAPRESE 

also see

also see

White Scribbled Underline

ITALIAN ROAST TURKEY