Italian Roast Turkey Recipe

Italian Roast Turkey is a simple, flavorful, stress-free turkey meal. This turkey meal with Italian herbs and tastes will become your favorite.

– 12-15 pound turkey, thawed – ¾ cup olive oil – 1 tablespoon garlic powder – 1 tablespoon fresh rosemary, diced – 1 tablespoon Italian herb blend (Italian seasoning) – 1 tablespoon lemon zest (from about one large lemon) – 1 teaspoon kosher salt – ½ teaspoon black pepper – 2 cups turkey or chicken broth



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Take the turkey out of the fridge about an hour before you roast it so it can reach room temperature.

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The turkey should be in the middle of the oven, so move the rack around. Warm the oven up to 325 degrees.

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Unpack the turkey and remove the giblets and neck to prepare it. Dry turkey with paper towels. Place the turkey breast-side up in the pan.

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Mix the oil, garlic powder, rosemary, Italian seasoning, lemon zest, salt, and pepper together to make the herb oil.

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Use your fingers to lift breast flesh. Apply herb oil under skin with a brush. Brush on the last herb oil on the turkey's exterior. Fill pan bottom with water.

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Pan and foil bird at 325. Bake without foil until the last hour. Should be 165 degrees for turkey breasts and thighs. Cooking a 14-pound turkey takes 3 1/2 hours.

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Remove turkey from oven. Cover with foil and wait 20–30 minutes before cutting. Any pan drippings can become gravy.

Calories: 507kcal | Carbohydrates: 1g | Protein: 84g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 248mg | Sodium: 690mg | Potassium: 883mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 117IU | Vitamin C: 0.5mg | Calcium: 48mg | Iron: 3mg 


Also See

Turkey Orzo Soup Recipe