Rosemary Turkey

There’s nothing quite like the smell of a turkey roasting in the oven to make your kitchen feel like the heart of the holidays. That irresistible aroma—and the juicy Thanksgiving turkey meat with crisp, golden brown skin that comes with it—doesn’t require any fancy ingredients. This roasted rosemary turkey is simply seasoned with garlic, fresh lemons, olive oil, salt and dried herbs for a beautiful, flavorful centerpiece that’s perfect for any cozy celebration.

Rosemary Turkey Ingredients

• Turkey: The cook time in this recipe is for a whole bird weighing 10 to 12 pounds, but you can use a smaller or larger bird—just plan for 15 minutes per pound. Be sure to remove the giblets from the cavity, pat the bird dry and trim any excess fat before seasoning. If using a frozen turkey, plan on keeping it in the fridge for three to four days to fully thaw.
• Garlic: Tucking fresh garlic cloves into small slits in the meat lets the aromatic, savory flavor infuse the meat as it roasts.
• Lemons: Fresh lemons add a bright citrus note that balances the richness of the meat. You can swap in oranges for a slightly sweeter, more festive flavor similar to this fragrant orange turkey recipe.
• Onion: Tuck a large quartered onion into the cavity to add to the extra-savory aroma.
• Olive oil: Brushing the turkey with olive oil allows the herbs to stick and helps the skin roast up crispy and golden brown. You can also use melted butter for a richer flavor or a mix of both oil and butter.
• Dried herbs: Dried rosemary and rubbed sage bring a cozy, woodsy aroma and flavor to every bite. If you’d rather use fresh herbs, triple the amount to 2 tablespoons chopped fresh rosemary and 1 tablespoon chopped sage leaves. You could also tuck a few sprigs inside the cavity for extra fragrance.

Directions

Step 1: Season the turkey

Preheat your oven to 325°F. Gently loosen the skin around the breast and thighs with your fingers, being careful not to tear it. Rub the salt under the skin and sprinkle some inside the cavity.

Editor’s Tip: Salting under the skin seasons the meat and keeps it juicy as it roasts.

Step 2: Add the aromatics

Use a paring knife to cut eight small slits in the turkey’s skin and meat, then tuck a garlic clove into each.

Squeeze the juice from one lemon inside the cavity and from the other over the outside of the bird.

Place the squeezed lemon halves and quartered onions inside the cavity.

Set the turkey, breast side up, on a rack in a shallow roasting pan. Tuck the wing tips under the turkey and tie the drumsticks together with kitchen twine.

Editor’s Tip: The rack helps hot air circulate, so the skin gets crisp and golden all over. If you don’t have a roasting rack, place the turkey on a bed of thickly sliced onions, carrots and/or celery stalks.

Brush the turkey all over with olive oil.

Sprinkle generously with the dried rosemary and sage.

Step 3: Roast the turkey

Roast the turkey, uncovered, for one hour. After an hour, loosely cover the bird with foil to prevent overbrowning and continue roasting for 2 hours to 2 hours and 30 minutes longer, until a thermometer inserted in the thickest part of the thigh registers 170° to 175°. Occasionally, baste the bird with the pan drippings as it roasts.

Editor’s Tip: If you’re roasting a larger or smaller bird, plan for 15 to 20 minutes of cook time per pound. Always go by the thermometer, not the clock, for doneness.

Step 4: Rest, then carve

Remove the turkey from the oven and let it rest for 20 minutes before carving. If desired, skim the fat from the pan and use the drippings to make gravy. Serve the gravy with the turkey.

Editor’s Tip: Don’t skip resting! That time is key to allow the juices to redistribute into the meat, keeping every slice tender and moist.

Rosemary Turkey Variations

• Swap in butter: Brush the turkey with melted butter instead of olive oil for a richer flavor and extra-crispy skin. Or, make a compound butter by mixing the herbs into softened butter and spreading it under the skin before roasting.
• Mix up the herbs: Change up the seasoning by using a blend of dried or fresh thyme, parsley or oregano in place of, or alongside, the rosemary and sage.
• Include other aromatics: For a festive twist, swap in an orange for one of the lemons to add bright, citrusy sweetness.
• Try rosemary turkey breast: If you’re cooking for a smaller crowd, make this same recipe using a 6- to 7-pound bone-in turkey breast. Roast at 325° for 2 hours to 2 hours and 30 minutes, until the internal temperature reaches 165°.

How to Store Rosemary Turkey

Let the turkey cool slightly, then slice the remaining meat from the bones and store it in shallow airtight containers. Refrigerate the leftover turkey for up to four days. If desired, save the turkey bones in a separate container or storage bag to make a flavorful homemade turkey stock.

Can you freeze turkey with rosemary?

Yes, for long-term storage, you can freeze rosemary turkey after cooking. Slice or shred the meat, then transfer it to freezer-safe bags or containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating or adding the turkey to a pot of soup or turkey casserole.

How do you reheat turkey with rosemary?

To reheat leftover turkey with rosemary, place sliced turkey in a baking dish with a few tablespoons of broth or gravy. Cover the dish with foil and warm in a 300° oven for about 30 minutes.

You can also warm a single serving of turkey in the microwave. Arrange the slices in a single layer on a microwave-safe plate, add a splash of broth or gravy, and cover with a damp paper towel. Heat in 30-second intervals until warmed through.

Rosemary Turkey Tips

What’s the best way to defrost a frozen turkey?

The safest and easiest way to defrost a frozen turkey is in the refrigerator. Keep the bird in its original packaging and place it in a clean storage bag or shallow pan (I do both!) to catch any drips. The amount of time depends on the turkey’s weight. Plan for about 24 hours of thawing time for every 4 pounds of turkey. For a 10- to 12-pound bird, that’s roughly three days in the fridge to thaw completely.

If you forget to transfer the turkey to the fridge in time, you can try the cold water method—it’s faster but a bit more hands-on. Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Allow about 30 minutes per pound, and cook the turkey immediately after thawing.

Can you use fresh herbs?

Yes! Fresh herbs work beautifully in roasted turkey recipes, adding a brighter aroma and flavor. As a general rule, use three times the amount when swapping in fresh herbs for dried—so use 3 teaspoons (or 1 tablespoon) fresh rosemary or sage for every 1 teaspoon dried.

If you’re using fresh herbs, chop them finely to release more flavor and consider tucking a few whole sprigs inside the turkey cavity for extra fragrance as the turkey roasts.

What’s the best way to slice roasted turkey?

Carving a turkey may seem daunting, but all you need is a sturdy cutting board, a sharp knife or an electric carving knife, and our step-by-step turkey-carving tutorial. Start by removing the drumsticks and thighs, then use your knife to cut through the joint that holds them together. You can either leave the meat on the leg and thigh bones or carve it off for easier serving.

Next, cut along one side of the breastbone to loosen the breast meat and lift it away from the bone. Repeat on the other side, then slice the breasts against the grain into even pieces. Keep your knife strokes long and smooth rather than sawing back and forth to help the slices stay neat and juicy.

Arrange both white and dark meat on a serving platter and spoon a little warm pan juice or gravy over the top to keep it moist.