Succulent and delicious, this Roasted Turkey recipe is incredibly easy and fail-proof! Stuffed with zesty orange, garlic, rosemary, and sage, this oven-roasted turkey recipe is bursting with flavor! Perfect for Thanksgiving, Christmas, and even Sunday Lunch throughout the year!
We love to slow roast meats in the oven! If you’re looking for a couple of other options to try this holiday season or for the weekend, give our Classic Greek Citrusy Slow Roasted Leg of Lamb a try (made by a real Greek!), and for something a little sweeter this Apple & Sage Pork Loin with Crispy Pork Crackling is incredible!
Roasted Turkey Recipe
Living in the UK we don’t really celebrate Thanksgiving. Turkey is more of a Christmas tradition and one I look forward to every year! However, with it being lockdown and all of my food blogging clients buzzing about Thanksgiving in the states, I decided (4 months pregnant) to make a whole Thanksgiving dinner for me, Dimitris, and our social bubble friend. It included this roasted turkey recipe as well as gluten-free gravy, paleo stuffing, Caramelized Brussels Sprouts with hazelnuts, mustard, and lemon, and of course, some sugar-free cranberry sauce to go with the roasted turkey. It was an enjoyable effort by all, eating or cooking!
Roasted Turkey in the oven is much easier than I thought it would be. It’s always been one of those things that I’ve avoided making because…I just didn’t know how to. After watching some videos, reading a few how-to’s, and making a few adjustments, this fail-proof recipe is what I came up with. If I can successfully make this recipe for roasted turkey, you can too!
Not only is this Roasted Turkey recipe easy, but it’s also really flavorful! No one wants a bland turkey, and bland this is not! This roasted turkey is stuffed with orange, rosemary, garlic, and sage, and then totally smothered in garlic herb butter after poking holes through the skin. It also lies on top of a bed of orange, rosemary, garlic, and sage and gets cooked on both sides, making sure the flavor has the best chance to penetrate the whole bird. It’s SO delicious! Be sure to make my Gluten-Free Turkey Gravy recipe with the leftover drippings!
Ingredients
Roasted Turkey
- Turkey: I used a small, 3kg turkey (about 6 lbs) which serves 4-7 people. It was plenty for the 3 of us to have at dinner, and then we made turkey curry out of the leftovers.
- Orange: Just one orange, sliced into 1 cm slices (about 1/2 an inch)
- Sage: I used fresh sage as the flavor goes so well with poultry like turkey and chicken.
- Rosemary: Just an extra herb that also goes well with poultry. I use home-dried rosemary, but fresh or dried will work.
- Olive oil: Helps with moisture and also to crisp up the skin.
- Garlic: Plenty of garlic – nearly a whole head! Feel free to use a whole head of garlic if you want even more flavor!
- Salt and pepper: I ground generous amounts of salt and pepper over the whole bird to season it well.
Garlic Herb Butter
- Butter: I (for once) used regular, salted butter as my dairy intolerance has been minimized in pregnancy (yay!) but dairy-free butter, ghee, or refined coconut oil will work as well.
- Garlic & Rosemary: More garlic and rosemary to make the outside of the turkey taste absolutely amazing!
How to Make the Best Roasted Turkey
Preparing the turkey
- Prep the oven. Firstly, preheat the oven to 425°F / 220°C for standard ovens, or 390°F / 200°C for fan assisted ovens. Make sure the shelf is moved to the lowest part of the oven.
- Prep the baking tray. Secondly, prepare a large baking tray with parchment paper, and a bed of 1/2 of the orange slices, 6 cloves of garlic, 1/2 of the sage, rosemary, and oil.
3. Pat dry & poke. Next, pat the turkey dry with paper towels and poke holes all over with the sharp point of a knife.
4. Stuff it. Stuff the turkey with the other half of the orange, remaining rosemary, sage, 4 cloves of garlic, and a dash of olive oil.
5. Make the garlic herb butter. Next, whip up the garlic herb butter and then spread 1/4 of it over half of the turkey. Sprinkle salt and pepper generously over the turkey.
6. Flip, spread & sprinkle. Flip the turkey upside down (breast side down) onto the herbs and orange in the baking tray and spread with another 1/4 of the herb butter. Save the rest of the butter in the fridge. Add salt and pepper generously as before.
Roasting the turkey
7. Roasting time! Roast uncovered for 30 minutes (see notes for additional roast turkey cooking times).
8. Remove and flip. Remove the turkey from the oven and turn it over so it’s now breast-side up. I had a little help with this. We used tongs and wooden spoons.
9. Slather more butter. After that, take the remaining herb butter from the fridge and spread half of it over the turkey. We used a pastry brush but a spoon would work too. The turkey is hot and the butter will melt easily, so take extra care!
10. Lower and bake. Lower the heat to 325°F / 165°C (for standard ovens), or 300°F / 150°C (fan assisted ovens) and then roast the turkey uncovered, for 1 hour.
11. Remove and slather two more times. Remove the turkey from the oven, slather it with the remaining garlic herb butter and then baste it with the juices gathering in the tray. Roast it for 30 minutes and then baste the turkey before roasting it one more time for a further 20 minutes. Tip: If your roasted turkey seems to be browning quickly, tent it loosely with aluminum foil.
12. Broil. Turn your oven to broil and broil the turkey for up to 10 minutes. Watch it to make sure it doesn’t overcook and burn. This is optional. If you decide to skip it, bake the turkey for a further 10 minutes.
13. Remove and tent. Remove the turkey from the oven and tent it with aluminum foil if you haven’t already.
14. Rest. Finally, let the turkey rest for 30 minutes.
How do I keep my turkey moist?
By basting it and adding more garlic herb butter throughout cooking, we ensure that the roasted turkey stays nice and juicy! When it is browning towards the end of cooking, carefully add an aluminum tent over the turkey to lock in extra moisture.
Storage & Freezing
Store: After removing the bones, store this roasted turkey in an airtight container in the fridge for up to 5 days. Reheat it in the microwave or oven until it is piping hot. You’ll want to cover it with aluminum if you’re reheating it in the oven (NOT the microwave!). It’s also a great addition to leftovers! We’ve added it to soups, curries, and enchilada bakes.
Freezing: You can also freeze turkey meat for later. Store it in an airtight container or ziploc bag and freeze it for up to 3 months. Thaw completely before reheating.
What do I do with the leftover turkey bones?
My favorite was to use the bones to their full potential is to make bone broth. Take the leftover bones, plus any leftover herbs or fruit, and add them to a slow cooker. Fill the slow cooker up with water and then cook it on high overnight. Turkey broth is AMAZING, and great to boil rice in or add to soups and curries.
What can I serve with Roasted Turkey?
All of your classic Thanksgiving and Christmas side dishes go really well with this roasted turkey recipe! Here’s what I make to go with it:
- Gluten-Free Turkey Gravy (It’s paleo, low carb, and whole30 compliant)
- Cranberry Sauce
- Caramelized Brussels Sprouts
- Paleo Stuffing
- Parsnip & Red Chili Puree
More holiday recipes to try:
- Pumpkin Spice Cheesecake Bites
- Vegan Double Chocolate Cookies
- Whole Roast BBQ Chicken
- The BEST Paleo Chocolate Chip Cookies
- Layered Paleo Vegan Cupcakes
Have you made this recipe? I’d love to know <3 Tag me on Facebook and Instagram, Pin it on Pinterest, or leave a star rating review below! Don’t forget to sign up to the email list for sparkly new recipes in your inbox =]
Roasted Turkey Recipe
Equipment
- baking tray/roasting pan
- bowl
- spoon
- brush
- knife
- chopping board
- parchment paper
- tin foil/aluminum
Ingredients
Roasted Turkey
- 2.5-3 kg Turkey, thawed 5.5-6.5 lbs, serves 4-7 people
- 1 orange sliced
- 5-9 stems fresh sage about 20-30 leaves
- 6 sprigs rosemary fresh or dried
- 90 ml olive oil 1/2 cup
- 10 cloves garlic crushed
- Generous amount of salt and pepper
Garlic Herb Butter
- 3 oz salted butter, room temperature (sub: dairy-free butter, ghee or refined coconut oil + salt), 6 tbsps
- 4 cloves garlic minced
- 2 sprigs rosemary fresh or dried, crushed/diced
Instructions
- Preheat the oven to 425°F / 220°C for standard ovens, or 390°F / 200°C for fan assisted ovens. Make sure the shelf is moved to the lowest part of the oven.
- Prepare a large baking tray with parchment paper, and a bed of 1/2 of the orange slices, 6 cloves of garlic, 1/2 of the sage, rosemary, and oil.
- Pat the turkey dry with paper towels and poke holes all over with the sharp point of a knife.
- Stuff the turkey with the other half of the orange, remaining rosemary, sage, 4 cloves of garlic, and a dash of olive oil.
- Whip up the garlic herb butter and spread 1/4 of it over half of the turkey. Sprinkle salt and pepper generously over the turkey.
- Flip the turkey upside down (breast side down) onto the herbs and orange in the baking tray and spread with another 1/4 of the herb butter. Save the rest of the butter in the fridge. Add salt and pepper generously as before.
- Roast uncovered for 30 minutes (see notes for additional roast turkey cooking times)
- Remove the turkey from the oven and turn it over so it’s now breast-side up. I had a little help with this. We used tongs and wooden spoons.
- Take the remaining herb butter from the fridge and spread half of it over the turkey. We used a pastry brush but a spoon would work too. The turkey is hot and the butter will melt easily, so take extra care!
- Lower the heat to 325°F / 165°C (for standard ovens), or 300°F / 150°C (fan assisted ovens), and then roast the turkey uncovered, for 1 hour.
- Remove the turkey from the oven, slather it with the remaining garlic herb butter and baste it with the juices gathering in the tray. Roast it for 30 minutes and then baste the turkey before roasting it one more time for a further 20 minutes. Tip: If your roasted turkey seems to be browning quickly, tent it loosely with aluminum foil.
- Turn your oven to broil and broil the turkey for up to 10 minutes. Watch it to make sure it doesn’t overcook and burn. This is optional. If you decide to skip it, bake the turkey for a further 10 minutes.
- Remove the turkey from the oven and tent it with aluminum foil if you haven’t already.
- Let the turkey rest for 30 minutes.
Notes
Roasted Turkey Cooking times:
These are the USDA’s suggested turkey roasting times for a 325ºF oven
Nutritional info:
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