Hands-On Time
15 Mins
Total Time
4 Hours
Yield
Serves 6-8
Mikkel Vang

How to Make It

Step 1

Heat oven to 425° F.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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