📝 About This Recipe
This masterpiece of a roast brings a bright, Mediterranean-inspired flair to the traditional holiday bird. Infused with a luscious compound butter of fresh rosemary, sage, and thyme, the turkey is roasted to golden perfection while the lemon zest provides a vibrant acidity that cuts through the richness. Naturally gluten-free and incredibly succulent, this recipe ensures a crisp skin and tender, aromatic meat that will be the centerpiece of any celebratory table.
🥗 Ingredients
The Bird
- 12-14 pounds Whole Turkey (thoroughly thawed, giblets removed)
- 2 tablespoons Kosher salt (plus more for the cavity)
- 1 tablespoon Black pepper (freshly cracked)
Lemon-Herb Compound Butter
- 1 cup Unsalted butter (softened to room temperature)
- 3 tablespoons Lemon zest (from about 3 large lemons)
- 2 tablespoons Fresh rosemary (finely minced)
- 2 tablespoons Fresh thyme (finely minced)
- 1 tablespoon Fresh sage (finely minced)
- 4 cloves Garlic (grated or pressed)
Aromatics for the Cavity
- 2 Lemons (halved)
- 1 large Yellow onion (quartered)
- 1 Garlic head (sliced in half crosswise)
- 1 bunch Fresh herb sprigs (rosemary, thyme, and sage)
The Roasting Pan
- 2 cups Chicken or Turkey stock (ensure certified gluten-free)
- 2 large Carrots (roughly chopped)
- 2 Celery stalks (roughly chopped)
👨🍳 Instructions
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1
Remove the turkey from the refrigerator at least 45-60 minutes before roasting to take the chill off. Pat the turkey extremely dry with paper towels, inside and out. A dry skin is the secret to a crispy finish.
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2
Preheat your oven to 325°F (165°C) and position the oven rack in the lowest third of the oven.
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3
In a medium bowl, combine the softened butter, lemon zest, minced rosemary, thyme, sage, grated garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix until smooth and fragrant.
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4
Generously season the internal cavity of the turkey with salt and pepper. Stuff the cavity with the halved lemons, quartered onion, halved garlic head, and the bunch of fresh herb sprigs.
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5
Gently loosen the skin over the turkey breast using your fingers, being careful not to tear it. Slide about half of the compound butter under the skin, spreading it evenly over the breast meat.
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6
Rub the remaining compound butter all over the outside of the turkey, including the legs and wings. Season the exterior generously with the remaining kosher salt and black pepper.
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7
Tuck the wing tips under the body and tie the legs together with kitchen twine to ensure even cooking.
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8
Place the chopped carrots and celery in the bottom of a large roasting pan. Pour the stock into the pan and place a roasting rack on top. Set the turkey on the rack, breast-side up.
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9
Roast the turkey in the preheated oven. Calculate the time based on 13-15 minutes per pound. For a 12-14 lb bird, this will take approximately 3 to 3.5 hours.
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10
Every 45 minutes, baste the turkey with the juices from the bottom of the pan. If the breast skin is browning too quickly, tent it loosely with aluminum foil.
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11
Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone). It should register 165°F (74°C).
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12
Carefully transfer the turkey to a carving board or warm platter. Tent loosely with foil and let it rest for at least 30-45 minutes. This allows the juices to redistribute, ensuring moist meat.
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13
Carve the turkey against the grain and serve with the strained pan juices or a gluten-free gravy.
💡 Chef's Tips
Always use a meat thermometer rather than relying solely on time; every oven and bird is different. If you have time, salt the turkey 24 hours in advance and leave it uncovered in the fridge for the ultimate crispy skin. Ensure your butter is truly soft—if it's too cold, it won't spread under the skin and may tear it. Don't skip the resting period; carving too early will cause all the delicious juices to run out, leaving the meat dry. If making gravy from the drippings, use cornstarch or sweet rice flour as a gluten-free thickener instead of wheat flour.
🍽️ Serving Suggestions
Serve alongside a vibrant cranberry orange relish to complement the lemon notes. Pair with roasted garlic mashed potatoes or a wild rice pilaf for a hearty gluten-free side. Matches beautifully with a crisp, buttery Chardonnay or a light Pinot Noir. Offer a side of honey-glazed carrots or sautéed green beans with toasted almonds. Use the leftover carcass to make a nutrient-dense, gluten-free turkey and kale soup.