One-Pan Roast Turkey (Printable Version)
Tender whole turkey infused with rosemary, thyme, garlic, and surrounded by roasted carrots, onions, and potatoes.
# Ingredients Required:
→ Poultry
01 -
1 whole turkey, 5.4–6.4 kg
→ Herbs and Oils
02 -
60 ml extra virgin olive oil
03 -
2 tablespoons fresh rosemary, chopped
04 -
2 tablespoons fresh thyme, chopped
→ Aromatics
05 -
6 garlic cloves, crushed
06 -
1 lemon, halved
→ Vegetables
07 -
4 carrots, chopped
08 -
2 onions, quartered
09 -
3 potatoes, cubed
→ Liquids
10 -
480 ml low-sodium chicken broth
# Guide to Cooking:
01 -
Set oven temperature to 165°C.
02 -
Rinse turkey under cold water, pat dry thoroughly. Apply olive oil evenly over skin and interior. Season inside and out with salt, pepper, rosemary, and thyme.
03 -
Insert halved lemons and crushed garlic cloves into the turkey cavity.
04 -
Place chopped carrots, quartered onions, and cubed potatoes around the turkey in the roasting pan. Drizzle with olive oil and season with salt and pepper.
05 -
Roast in the oven for approximately 180 minutes or until the internal temperature reaches 74°C. Baste occasionally with pan juices.
06 -
Remove turkey from oven and allow to rest uncovered for at least 20 minutes before carving.
# Extra Suggestions:
01 -
Resting the turkey allows juices to redistribute, ensuring moist, tender meat.