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–+ servings
250ml Holiday Harvest Infused Olive Oil Blend – warm spice olive oil
Garden Infuzions

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.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 12 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 whole turkey 12 to 14 pounds
  • 1/2 cup Holiday Harvest Infused Olive Oil Blend
  • 1/4 cup unsalted butter softened
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 6 cloves garlic minced
  • 1 lemon zested and quartered
  • 1 yellow onion quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cups low-sodium chicken stock

Equipment

  • 1 Large Roasting Pan Sized for a 12 to 14 pound turkey
  • 1 Meat thermometer Checks doneness in the thickest part of the thigh
  • 1 Mixing bowl For the herb oil mixture
  • 1 Cutting board Large enough for resting and carving
  • 1 Carving Knife For slicing the finished turkey

Method
 

Instructions
  1. Preheat the oven to 325°F and set a rack in a large roasting pan.
  2. Remove the turkey from the refrigerator 30 minutes before roasting, then pat it dry with paper towels.
  3. 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.
  4. 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.
  5. Stuff the cavity with the lemon quarters, onion quarters, and herb sprigs.
  6. Place the turkey breast side up in the roasting pan and pour the stock into the bottom of the pan.
  7. 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.
  8. If the breast browns too quickly, tent it loosely with foil during the last hour of roasting.
  9. Transfer the turkey to a cutting board and rest for 30 to 40 minutes before carving.
  10. 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.

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