This Mediterranean herb-roasted whole turkey brings a bright, aromatic twist to classic roast turkey.
The recipe uses fresh herbs like rosemary, thyme, and oregano along with garlic and lemon to infuse flavor throughout the bird.
Perfect for holidays or special family dinners, it yields tender, moist meat with a crisp, golden skin.
Why You’ll Love This Recipe
- The herb and lemon marinade penetrates the turkey, adding depth and freshness to the flavor.
- Roasting at a consistent temperature ensures even cooking and juicy meat.
- Allowing the turkey to rest after roasting locks in the juices for moist slices.
Mediterranean Herb-Roasted Whole Turkey
A whole turkey perfectly roasted with a blend of aromatic Mediterranean herbs and fresh lemon for a juicy, flavorful centerpiece.
- Prep time
- 20 minutes
- Cook time
- 240 minutes
- Servings
- 10
- Yield
- One whole roasted turkey, serving 10
Ingredients
- 1 whole turkey (12-14 pounds; 5.4-6.4 kg), thawed if frozen
- 1/4 cup (60 ml) olive oil
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons fresh oregano, chopped
- 6 cloves garlic, minced
- 2 lemons, zested and juiced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup (240 ml) low-sodium chicken broth or water
Instructions
- Prepare the herb marinade In a small bowl, combine olive oil, rosemary, thyme, oregano, minced garlic, lemon zest, lemon juice, salt, and black pepper. Mix well to form the herb marinade.
- Prepare the turkey Remove the turkey giblets and pat the turkey dry with paper towels inside and out. Place the turkey in a large roasting pan.
- Apply herb marinade Gently loosen the skin of the turkey breast and legs by sliding your hand underneath. Spread half of the herb marinade under the skin, and the other half over the skin and inside the cavity.
- Stuff the cavity and add vegetables Place the quartered onion, carrot chunks, and celery stalks inside the turkey cavity for flavor. Pour chicken broth or water into the pan to keep the environment moist.
- Roast the turkey Preheat oven to 325°F (163°C). Roast the turkey uncovered for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) measured in the thickest part of the thigh without touching bone.
- Rest the turkey Remove the turkey from the oven and tent with aluminum foil. Let it rest for at least 20 minutes before carving to allow juices to redistribute.
Helpful Tips
- Use a meat thermometer to ensure food safety: the turkey is safe to eat once the internal temperature reaches 165°F (74°C).
- Do not rinse the turkey to avoid cross-contamination in the kitchen.
- For extra crisp skin, you may pat the skin dry with paper towels just before roasting.
- Use fresh herbs when possible for brighter flavor.
- If you have leftover turkey, store in airtight containers and refrigerate within 2 hours of cooking.
Storage and Make-Ahead
Refrigerate leftover turkey within 2 hours of cooking in airtight containers.
Leftovers can be kept in the refrigerator for up to 3-4 days.
To freeze, store turkey pieces in airtight freezer bags or containers for up to 2 months.
When reheating leftovers, make sure the internal temperature reaches 165°F (74°C).
Frequently Asked Questions
Can I prepare this turkey in advance?
You can prepare the herb marinade and apply it to the turkey up to 24 hours in advance, storing the seasoned turkey uncovered in the refrigerator to enhance flavor and skin crispness.
What if I don’t have all the fresh herbs?
Dried herbs can be used as a substitute; use about one-third of the fresh herb amount. The flavor will be slightly different but still delicious.
How do I measure the internal temperature correctly?
Insert a meat thermometer into the thickest part of the turkey thigh, avoiding the bone, to get an accurate temperature reading.
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