Alternative Herb Roast Turkey

The first Easter I decided to roast a turkey instead of ham, my grandmother actually raised her eyebrows at me.

My family was skeptical that first year, right up until I started carving and they caught their first whiff of rosemary and roasting garlic.

Ingredients

• Whole turkey: A 10 to 12 pound bird feeds eight people beautifully with leftovers
• Olive oil: Helps the skin turn perfectly golden and crispy
• Salt and pepper: Dont be shy with seasoning every layer
• Unsalted butter: Softened room temperature butter spreads easier under the skin
• Fresh garlic: Three cloves give aromatic depth without overwhelming the herbs
• Fresh rosemary: Woody and piney, rosemary is classic for a reason
• Fresh thyme: Earthy and subtle, it balances the stronger rosemary
• Fresh parsley: Adds bright fresh notes to the butter mixture
• Lemon zest: Cuts through the richness and brightens everything
• Lemon onion celery carrot: These aromatics steam inside the bird adding moisture
• Turkey drippings: Liquid gold for the most flavorful gravy
• Broth: Turkey or chicken broth builds the gravy base
• All purpose flour: Traditional thickener that creates velvety texture

Instructions

Get the oven ready:

Preheat to 175 degrees Celsius and position your oven rack in the lower third position

Prep the turkey:

Remove the giblets package and pat the entire bird completely dry with paper towels

Make the herb butter:

Mix softened butter with minced garlic rosemary thyme parsley and lemon zest until combined

Butter under the skin:

Gently slide your fingers between the skin and meat to create pockets then rub half the butter underneath

Butter the outside:

Rub the remaining herb butter all over the turkey skin for maximum flavor

Season everything:

Sprinkle salt and pepper inside the cavity and all over the exterior

Add aromatics:

Stuff the cavity with quartered lemon onion celery chunks and carrot pieces

Truss the bird:

Tie the legs together with kitchen twine and tuck the wing tips under the body

Start roasting:

Place the turkey breast side up on a rack in your roasting pan and brush with olive oil

Roast and baste:

Cook for 2 to 2 and a half hours basting every 45 minutes with pan juices

Check doneness:

Insert a thermometer into the thickest part of the thigh looking for 74 degrees Celsius

Rest the meat:

Let the turkey rest covered loosely with foil for 20 to 30 minutes before carving

Make the gravy:

Skim excess fat then whisk flour into drippings over medium heat before adding broth and simmering until thickened

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Now Easter dinner feels incomplete without this herb scented turkey taking center stage on our table.

The Secret To Crispy Skin

Dry skin equals crispy skin so patting the turkey thoroughly with paper towels before applying any butter is crucial.

Make Ahead Magic

You can mix the herb butter up to three days ahead and store it in the refrigerator.

Perfect Pairings

This turkey loves classic Easter sides but also shines with lighter spring vegetables.

• Roasted new potatoes with fresh herbs
• Glazed carrots with a touch of honey
• Haricots verts with lemon butter

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Wishing you the happiest Easter filled with laughter great food and seconds for everyone.

Recipe FAQs

→ How do I ensure the turkey stays moist during roasting?

Regularly basting the turkey with pan juices and applying herb butter beneath the skin helps retain moisture and intensifies flavor throughout roasting.

→ Can I prepare the herb butter in advance?

Yes, mixing the softened butter with herbs and garlic up to a day ahead allows flavors to meld, making application easier on roasting day.

→ Is stuffing the turkey cavity necessary?

Stuffing with lemon, onion, celery, and carrot is optional; it adds aromatic moisture but can be omitted for simpler preparation.

→ How do I make the gravy gluten-free?

Replace all-purpose flour with cornstarch when thickening pan juices and broth to create a gluten-free gravy alternative.

→ What is the best way to check turkey doneness?

Use a meat thermometer inserted into the thickest thigh part; it should read 74°C (165°F) for safe and juicy results.