In the last 20 years, I have tried every possible Turkey recipe, from deep-fried, to grilled – with stuffing, and without. What I have discovered is that simpler is better!
My secret is that olive oil pairs perfectly with turkey. It helps to lock in moisture, brown the skin to a deep bronze shade, and most of all it adds so much flavor! The goal is to make the breast meat as juicy as possible – no one wants a dry bird!
It is time to leave the butter in the fridge because here is a healthy, straightforward recipe for a succulent and flavorful Turkey that allows you to put more time and energy into the side dishes, gravy, and sauces (I highly recommend our chimichurri!).
1 organic turkey, 12-14 lbs – thaw if frozen
Half a cup kyoord EVOO + extra for brushing on the bird
6 cloves garlic
Juice from 1 lemon
1 loosely packed cup of mixed green herbs e.g sage, Oregano, chives, parsley
2 tsps sea-salt
1 tsp freshly ground black pepper
Take the turkey out of the fridge and bring it to room temperature for about 1-2 hours.
Remove the giblets from the cavity and pat it dry. No need to rinse.
Heat the oven to 325 degrees (low and slow!).
Blend all the other ingredients in a small food processor or blender until a paste forms.
Coat the cavity and the outside of the turkey with the oil and herb mixture and smear some of it in between the breast and breast skin.
Do not stuff your turkey. Trust me, it will stay juicier.
Place it in a roasting pan on a rack and cook for about 3-3.5 hours.
After 1.5 hours, tent part of the bird with foil to prevent burning (only if needed).
About 5 minutes before the bird is ready, remove foil, and brush it with some extra olive oil.
Remove when the thigh temperature reaches 170 degrees or breast temperature reaches 155 degrees.
Let it rest for at least 10-15 minutes. Check breast temperature again and make sure it’s at 165.
Reserve pan drippings to make gravy!