Olive Oil Roast Turkey
Ingredients
- 1 whole turkey (12-16 lbs) thawed
- 1/2-3/4 cup extra virgin olive oil – great choices, Garlic,Tuscan Herb, Rosemary, Sweet Cream Butter or a robust plain EVOO
- 2 TBSP Kosher salt
- 1-2 tsp Black Pepper
- 1 TBSP paprika (optional for color)
- 1 TBSP dried thyme or rosemary
- 1 onion, quartered
- 1 lemon, halved
- 4-6 garlic cloves
- Fresh herbs – thyme, sage, rosemary
Instructions
- Prep the turkey: Preheat oven to 325 , Remove turkey from packaging, take out the neck and giblets, Pat the turkey very dry with paper towels – crispy skin starts here
- Make the olive oil herb rub:In a bowl, mix olive oil, salt, pepper, paprika, thyme (rosemary)This will become a fragrant paste
- Season the turkey: Tuck the wings under the bird, Rub olive oil herb mixture all over the outside of the turkey, Gently lift the skin over the breasts and rub some oil underneath for extra juiciness, Stuff the cavity with onion, lemon, garlic and herbs(optional but aromatic)
- Roast: Place turkey breast-side up on a roasting rack in a large panRoast 325 degrees F for 3-3.5 for 12-14 lb turkey or 3.5 -4for 14-16 lb turkeyIf it starts to brown too quickly, tent loosely with foil
- Check temperature: Turkey is done when breast reads 165 or thigh reads 175Use an instant – read thermometer for accuracyRest and serve: let turkey rest 20-30 minutes before carving – this allows juices to redistribute
- Why olive oil works so well:Gives it extra crispy, golden skinLocks in moisturePerfect for dairy free guestsCarries herb flavors beautifullyDoesn’t burn at roasting temps
