This mouthwatering Festive Roast Turkey brings Mediterranean flavors to your holiday table in just 80 minutes.
The aromatic blend of fresh rosemary, zesty lemon, and fragrant garlic creates a succulent bird that’s sure to impress your guests.
Perfect for special occasions or Sunday family dinners, this Greek-inspired recipe delivers golden-brown skin and juicy meat with minimal prep time.
The bright citrus sauce adds an elegant touch that elevates this classic dish to new heights.
Essential Ingredients
- Whole Turkey (12 pounds): Cleaned, patted dry, giblets removed
- Extra-virgin Olive Oil: 3/4 cup for a rich, flavorful baste
- Fresh Rosemary: 2 tablespoons minced leaves for aromatic flavor
- Garlic: 1 clove minced, adds wonderful depth
- Lemon Zest: 7 wide strips from 1 large lemon for citrusy notes
- Stuffing: 4 cups of Mushroom and Walnut (or preferred variety)
- Yellow Onion: 1 large, cut into 8 wedges for the base
- Salt and Pepper: Coarse variety for seasoning
Step-by-Step Instructions
- Preparation: Let turkey rest at room temperature for 1 hour for even cooking
- Preheat: Set oven to 400°F (200°C), position rack in lower third
- Make Aromatic Oil: Heat oil with rosemary, garlic, and lemon zest until fragrant (2-3 minutes)
- Prepare Turkey: Tuck wings under, season cavity, add stuffing, secure with twine
- Season: Brush with 1/2 cup rosemary-lemon oil, season with salt and pepper
- Arrange: Layer onion wedges in roasting pan, place turkey on rack above
- Initial Roast: Cook at 400°F until golden (45-60 minutes)
- Continue Cooking: Reduce to 375°F, add water, brush with oil every 30 minutes
- Check Doneness: Cook until thigh reaches 165°F (73°C)
- Rest: Let turkey rest under foil for 30 minutes before carving
Cooking Techniques
The magic of this turkey recipe lies in its two-temperature roasting method! Starting hot at 400°F creates that beautiful golden-brown skin, while lowering to 375°F keeps the meat juicy and tender.
The key to success is basting with the rosemary-lemon oil every 30 minutes – this adds flavor and moisture.
Your best friend here will be a meat thermometer – pop it into the thickest part of the thigh and look for 165°F.
Remember that resting time is super important – those 30 minutes after cooking let all the tasty juices settle back into the meat.
Smart Substitutions
Don’t have fresh rosemary? Dried rosemary works too – just use 2 teaspoons instead of 2 tablespoons. If you’re out of fresh garlic, 1/2 teaspoon of garlic powder can save the day. No lemon zest?
Orange zest adds a lovely twist! For the onion base, feel free to mix in carrots and celery – they’ll make your pan juices even tastier.
Can’t find kitchen twine? Fold a long piece of aluminum foil into a strip to tie the legs together.
Serving Ideas
This Greek-inspired turkey pairs beautifully with roasted potatoes seasoned with the same rosemary-lemon oil.
The white wine pan sauce is amazing drizzled over everything! For a complete feast, add a Greek salad with feta and olives on the side.
Want to make it extra special? Warm some pita bread and serve with tzatziki. Don’t forget to bring the whole turkey to the table before carving – that golden skin deserves its moment to shine!
Storage Tips
Got leftovers? Lucky you! Remove all meat from the bones within 2 hours of cooking. Store the meat in shallow containers in the fridge for up to 4 days.
Save that tasty pan sauce separately – it’ll stay good for 2 days. For longer storage, wrap meat portions in foil, then pop them in freezer bags – they’ll keep for up to 3 months.
When you’re ready to eat, thaw in the fridge overnight. Warm the meat with a splash of broth or leftover pan sauce to keep it moist.
Festive Roast Turkey with Rosemary, Garlic and Lemon Sauce
Equipment
- roasting pan
- meat thermometer
- kitchen twine
- small saucepan
Ingredients
- 1 whole turkey (about 12 pounds), neck and giblets removed, rinsed and patted dry
- 3/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves minced
- 1 garlic clove minced
- 7 strips lemon zest from 1 large lemon
- Coarse salt and ground pepper to taste
- 4 cups Mushroom and Walnut Stuffing or your favorite kind
- 1 large yellow onion cut into 8 wedges
Instructions
- Let turkey sit at room temperature for about an hour.
- Preheat oven to 400F (200C) with rack in lower third.
- In a small saucepan, heat oil with rosemary, garlic and lemon zest. Simmer over medium heat until lemon is slightly shriveled and garlic is soft, about 2-3 minutes.
- Remove glazing from heat and let cool.
- Tuck wing tips underneath turkey body. Season inside with salt and pepper.
- Stuff turkey, fold neck skin over opening and tie legs together with kitchen twine.
- Brush turkey with 1/2 cup of the rosemary-lemon oil and season with salt and pepper.
- Layer onion wedges in bottom of roasting pan. Place roasting rack on top and place turkey on rack.
- Roast until golden brown, about 45 minutes to 1 hour. Reduce heat to 375F (190C), add 1 cup water to pan, brush with rosemary oil. Cover with lid or foil. Repeat every 30 minutes, adding water if pan becomes dry.
- Cook until meat thermometer inserted in thickest part of thigh reads 165F (73C).
- Transfer to platter, tent with foil and let rest for 30 minutes.
- Optional: For gravy, add 1 cup white wine to pan drippings and simmer for a few minutes.