Lemon Rosemary Roast Turkey

5 from 1 vote

This juicy lemon rosemary roast turkey is made with fresh garlic, rosemary, lemon, and butter for a delicious, flavorful holiday dinner. With no brining required and simple preparation, it's an easy roasted turkey recipe that's perfect for Thanksgiving, Christmas, or feeding a crowd!

Prep Time30

Cook Time4 30

Resting time20

Total Time5 20

Course: Dinner, Holiday

Cuisine: American

Servings:

Calories: 736kcal

Author: Dawn

Equipment

Roasting pan
Meat thermometer

Ingredients

16-22 pounds turkey see notes
6 Tablespoons butter divided
5 cloves garlic
1 lemon
1½ teaspoons rosemary dried
1 teaspoon salt
¼ teaspoon pepper

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Instructions

Preheat oven to 350° Fahrenheit for conventional (no fan) or 325° Fahrenheit for convection. If you have an oven that has a convection roast feature, use that set to 325°.
Remove turkey from the fridge and take it out of the packaging. Remove any giblets from the neck and cavity.
Pat the skin dry and the inside of the cavity dry with paper towels.
16-22 pounds turkey
Place turkey on the rack of the roasting pan, tuck the wings (optional) and tie the legs. Set aside. It will sit out about 30 minutes before going in the oven.
Chop 2 garlic cloves and cut the other 3 cloves into quarters.
Toss the quarters into the cavity of the turkey.
5 cloves garlic
Hand squeeze the lemon into a small bowl - be sure to hand squeeze, you only need a little juice but want some to remain in the peels.
After squeezing the juice, toss both halves into the cavity of the turkey.
1 lemon
Thinly slice 3 tablespoons of butter and carefully push the slices under the skin over the breast meat. Do not remove skin and you should be able to gently lift it just enough to squeeze butter slices in.
In small pan melt the remaining 3 tablespoons of butter.
Add in the chopped garlic, rosemary, pepper and salt. Cook for about 1 minute. You don't want anything to brown, just letting the flavors combine into the butter.
Remove from heat and pour in the lemon juice. Stir to mix well.
1½ teaspoons rosemary, 1 teaspoon salt, ¼ teaspoon pepper
With a basting brush, evenly spread the butter mixture over the top and sides of the turkey. Do not lift the turkey out of the pan to season, the bottom doesn't need to be seasoned. Be sure to use all of the seasoning mixture.
Insert a thermometer probe into the thickest part of the thigh now if using one.
Put the oven rack in one of the lower positions so your turkey will sit evenly in the center of the oven.
Bake at 350° (conventional) or 325° (convection/convection roast) for 10-15 minutes per pound.
If it is starting to brown too quickly, loosely cover with foil and continue to cook.
Cook until the thickest part of the thigh is at least 165° and the thickest part of the breast meat is 165°. Legs and thighs have the best taste and texture if cooked to at least 175℉, but they need to be at least 165° to be safe to eat.
Once the turkey is up to temperature, remove from oven and allow to rest for at least 20 minutes before carving, but no longer then an hour.

Notes

Nutrition and cooking time: Nutritional values and estimated cooking time are based on an 18-pound turkey divided into 12 servings. Actual values and cooking times will vary.
Turkey size: Plan on approximately 1–1½ pounds of whole turkey per person, depending on how many leftovers you'd like.
Thawing: Make sure your turkey is completely thawed before roasting. If using the cold-water method, keep the turkey in leakproof packaging, fully submerged in cold water, and change the water every 30 minutes. Cook immediately after thawing.
Butter: Salted or unsalted butter works well. Adjust the added salt as needed, especially if your turkey is pre-brined or enhanced.
Check the temperature: Always use a meat thermometer instead of relying on the pop-up timer. The thickest part of the breast, innermost thigh, and innermost wing must reach at least 165°F. I prefer thigh meat around 175°F for tenderness.
Rest before carving: Allow the turkey to rest for 20–30 minutes before carving to help keep the meat juicy.

Nutrition