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Olive Oil Roast Turkey

Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Servings 8

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 pan
    Roast 325 degrees F for 3-3.5 for 12-14 lb turkey or 3.5 -4for 14-16 lb turkey
    If it starts to brown too quickly, tent loosely with foil
  • Check temperature:
    Turkey is done when breast reads 165  or thigh reads 175
    Use an instant – read thermometer for accuracy
    Rest 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 skin
    Locks in moisture
    Perfect for dairy free guests
    Carries herb flavors beautifully
    Doesn’t burn at roasting temps