Rating: 3.5 stars
99 Ratings
  • 5 star values: 29
  • 4 star values: 22
  • 3 star values: 20
  • 2 star values: 15
  • 1 star values: 13
  • 99 Ratings
Kate Merker


Credit: Mikkel Vang

Recipe Summary test

15 mins
4 hrs
Serves 6-8


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425° F.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

583 calories; calories from fat 49%; fat 32g; saturated fat 8g; cholesterol 229mg; sodium 367mg; protein 68g.