Italian Roast Turkey is an easy foolproof turkey recipe that's full of flavor with no stress. Full of Italian herbs and flavors, this is sure to be your new go-to turkey recipe.
Remove the thawed turkey from the fridge about an hour before roasting, so it can come to room temperature.
Adjust your oven rack so that the turkey will sit in the center of the oven. Preheat oven to 325 degrees.
Remove the turkey from the packaging and remove the giblets and neck from inside the cavities of the turkey. Use paper towels to pat the turkey very dry. Place the turkey in your roasting pan breast side up.
Make the herb oil by combining the oil, garlic powder, rosemary, Italian seasoning, lemon zest, salt, and pepper.
Use your fingers to loosen and lift the skin of the above the breasts and brush a bit of the herbed oil underneath. Use your brush to brush the remaining herbed oil all over the outside of the turkey. Pour the broth in the bottom of the roasting pan.
Cover the turkey and pan with foil and roast at 325 degrees, removing the foil during the last hour of baking. Roast the turkey until internal temperature (inserted on the middle of thigh and breast) reaches about 165 degrees. (About 3 ½ hours for a 14 pound turkey).
Remove the turkey from the oven. Tent with foil and let rest 20-30 minutes before carving. Reserve any drippings and juice remaining in your roasting pan to make gravy.
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Notes
If your turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of turkey. I like to give myself an extra day, just to be safe.
If you don't have a roasting pan, you can use a disposable foil roasting pan or large casserole pan. Then, place a bunch of chopped veggies like onions and carrots on the bottom of the pan to elevate the turkey. Place the turkey directly on the vegetables.
This combination of herbs is definitely Italian-inspired. Feel free to add whatever herbs you like to the oil.
You definitely don't need to brush the oil under the skin of the turkey. I like to do so to add a bit extra flavor to the meat.
Be sure to remove the foil an hour before the turkey is done cooking so the turkey can brown. If the turkey starts to get too brown, cover lightly with foil and continue roasting until it reaches 165 degrees.
Make sure you let the turkey sit, covered, before cutting it so that give the juices a chance to settle in the meat.
See the full recipe post to learn how to make a simple turkey gravy from the pan drippings.