Place rack in bottom third of oven and preheat to 325° F.
Place turkey on rack set in large roasting pan. Tuck wing tips under and tie legs together with kitchen string to hold shape.
Pour 1 cup water into bottom of roasting pan. Whisk together olive oil, lemon juice, salt, herbs and pepper. Rub half of mixture over turkey; cover with foil and roast 2 1/2 hours.
Remove foil and brush with remaining herb mixture.
Continue to roast, basting every 20 minutes with pan juices, for another 1/2 to 1 1/4 hours or until meat thermometer inserted in thickest part of thigh registers 180°F. Remove turkey from oven, cover loosely with foil and let stand at least 20 minutes before carving.
Serving Size
Servings Per Recipe 12
Amount Per Serving (* % of Daily Value)
Calories 233
Total Fat16g (0%)
Saturated Fat 3g (0%)
Trans Fat 0g
Cholesterol78mg (0%)
Sodium54mg (0%)
Total Carbohydrate1g (0%)
Dietary Fiber 1g
Sugars g
Protein22g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Cheryl H, - Elgin, IL
11/20/2008 5:22:36 PM
This sounds wonderful...!!!
I can't wait til turkey day to actually carve this baby up..!!! I am a true believer in these exact herbs to en-hance the flavor of turkey. To me turkey has a particular taste all it's own, and you really don't need all the stuff on it. Try rubbing it inside, and then just some fat/oil rubbed on with just some salt, then the water and tight foil..the rest is..ahaahhaa...!!! Enjoy..!!!
sheila b - connellsville, PA
11/16/2007 5:08:57 PM
i have always done my turkey like this and it is very delicious... I have used a brine before hand to make it juicier. My mother-in-law likes my turkey!!!
Landa Culberson - Calhoun, GA
11/16/2007 8:05:21 AM
I cook turkey every year and my family likes anything with a little lemon and sage. This looks like it is just the right recipe for this year and in 40+ years of cooking I think it will turn out as 5 stars.
john behnke - beverly, MA
11/16/2007 7:07:00 AM
One piece of vital infomation is often missing from many Turkey recipes. For the novice cook, you should narrow down just what is the location of the 'thickest part of the thigh' that avoids bone. Thanks
Cynthia Capel - Bethlehem, CT
11/15/2007 5:01:46 PM
I found the instructions easy to follow and wish I had them on a previous attepmt. Thank you for taking the guess work and wondering out of cooking a turkey! I guess that's why I call myself a "Perdue Gal". Happy Thanksgiving~ Cynthia Capel p.s. Other family members used to cover the bird with a damp linen towel, before carving....any opinion?
Legal | Privacy | ©2013 Perdue
