Roast Turkey With Garlic, Sage, and Lemon

turkey
Photo by Mikkel Vang
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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 583 calories
    • Calories 49 calories from fat
    • Fat 32 g
    • Sat Fat 8 g
    • Cholesterol 229 mg
    • Sodium 367 mg
    • Protein 68 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g
  • October 2007

Ingredients

  1. Check 1 12- to 14-pound turkey, giblets removed
  2. Check 1 bunch flat-leaf parsley
  3. Check kitchen string (optional)
  4. Check 4 small carrots, cut into quarters lengthwise
  5. Check 2 stalks celery, cut into 3-inch-long strips
  6. Check 2 medium yellow onions, cut into wedges
  7. Check 7tablespoons olive oil
  8. Check kosher salt and pepper
  9. Check 1cup low-sodium chicken broth
  10. Check 3 large cloves garlic, finely chopped
  11. Check 1/4cup fresh sage, finely chopped
  12. Check 1 lemon, zest grated and juice squeezed

Directions

  1. Heat oven to 425° F.
  2. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the 1/2 bunch of parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
  3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
  4. Finely chop the remaining 1/2 bunch parsley. In a small bowl, combine the parsley with the garlic, sage, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil. Carefully slide your fingers under the skin of the turkey breast and thighs to loosen it. Stuff the herb mixture under the skin.
  5. Drizzle the skin with the remaining 6 tablespoons oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
  6. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.