A holiday turkey should smell as good as it looks, and this one leans into that moment with buttery olive oil, fresh rosemary, sage, thyme, garlic, onion, and lemon. The Holiday Harvest Infused Olive Oil Blend brings warm, aromatic notes that soak into the skin and deepen the pan juices as the bird roasts, giving you a centerpiece that fits a holiday table, family dinner, or Sunday dinner with ease.
Herb-Roasted Thanksgiving Turkey with Holiday Harvest Blend Olive Oil
A golden roasted Thanksgiving turkey brushed with Holiday Harvest Infused Olive Oil Blend, fresh herbs, and lemon for a savory, aromatic centerpiece that feels right at home on a festive table.
Ingredients
Equipment
Method
Instructions
- Preheat the oven to 325°F and set a rack in a large roasting pan.
- Remove the turkey from the refrigerator 30 minutes before roasting, then pat it dry with paper towels.
- In a small bowl, mix the Holiday Harvest Infused Olive Oil Blend, butter, salt, black pepper, chopped rosemary, chopped sage, chopped thyme, garlic, and lemon zest until well combined.
- Loosen the skin over the breast and thighs with your fingers, then rub about two-thirds of the herb oil mixture under the skin and over the outside of the turkey.
- Stuff the cavity with the lemon quarters, onion quarters, and herb sprigs.
- Place the turkey breast side up in the roasting pan and pour the stock into the bottom of the pan.
- Roast for 3 to 3 1/2 hours, basting every 45 minutes with the pan juices, until the thickest part of the thigh reaches 165°F and the skin is deep golden.
- If the breast browns too quickly, tent it loosely with foil during the last hour of roasting.
- Transfer the turkey to a cutting board and rest for 30 to 40 minutes before carving.
- Carve and serve with the pan juices spooned over the top.
Notes
For extra flavor, season the turkey the night before and refrigerate uncovered so the skin dries a bit. Let the bird rest after roasting so the juices settle before carving.
Tried this recipe?
Let us know how it was!Recipe Tips
- Pat the turkey dry before seasoning so the skin can roast up nicely.
- Lift the skin gently and rub some of the olive oil mixture underneath for more flavor in the meat.
- If the breast starts browning too quickly, tent it loosely with foil near the end of roasting.
Serving Suggestions
- Serve with mashed potatoes, roasted vegetables, and pan gravy.
- Slice the turkey for sandwiches the next day with cranberry sauce and greens.
- Pair it with stuffing, green beans, or a simple holiday salad.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of stock to keep the meat moist.
Variations
- Use extra lemon zest and parsley for a brighter finish.
- Swap sage for extra rosemary if that is the flavor profile you prefer.
- Add orange zest to the herb paste for a sweeter citrus note.
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